Steakhouse · Vieux Lyon (5th arrondissement), Lyon
Traditional Lyonnais bouchon in the old town that doubles as a meat restaurant, with its own ageing cabinet for beef.
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Steakhouse
Butcher's shop and restaurant where guests choose their beef from the display case and the chef cuts it to order; much of the beef is dry-aged.
Steakhouse
Meat restaurant opened in 2018 by the Maison Bello butchery group to showcase its aged French beef, including Simmental entrecôte and rib steaks.
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Steakhouse inside the Halles Paul Bocuse food market with Maître Restaurateur status, serving beef fillet aged on the carcass for at least three weeks.