Cuisine:

• French
• Bistro

Moissonnier Description:
Despite a page of history that turned because of the departure of Louis Moissonnier, not much has changed in this landmark Paris bistro. Ex-Troisgros and Senderens chef Philippe Mayet turns out the same robust Lyonnais specialties. Breaded tripe, a dish that hails from Lyon, is marinated in white wine, fried and served with vinaigrette of boiled eggs, capers, pickles and herbs. Tasty Beaujolais wines are on hand to slake your thirst.


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