On the banks of the Saône, this quayside brasserie boasts a very pleasant terrace right beside the river. In charge of proceedings is chef Valéry Meulien, who was trained by Jean Ducloux and Paul Bocuse, and later earned a Michelin star himself. His dishes focus on the region's classics, including pâté croûte, ham terrine with parsley, calf's head, and sweetbreads with morel cream. The flavoursome red wine sauce sprinkled with chopped parsley that accompanies the œufs en meurette is proof that the chef has by no means lost his touch.