- a Real Bouchon Lyonnais...
- Portrait of the chief
- J.L Manoa's Interview
- Cold Platter
- Roasted Bresse Chicken...
- Salmon in Pastry
- Pike Fish Quenelle...
- Fresh Duck Foie Gras
- Lamb "Souris"
- Grilled Pork Sausages
- Local Tripe Stew
- The Mercière's menu
- The Canuts menu
- The wines card
- Ravioli in Ox Tail...
- Red Mullet...
- Stuffed Chicken Thighs...
- Oeufs en Meurette...
- To come at the Merciere
- Our hotels's suggestions
- English Version
- Version française
