The story
On Rue Mercière, in the heart of Lyon’s Presqu’île, Le Mercière has been a fixture since 1978. Founded by Jean-Louis Manoa, this bouchon is now led by his son-in-law César Ponsonnet, who took over in 2024 after a stint as head waiter at a three-Michelin-star restaurant in New York. He brings a fresh perspective while preserving the soul of the place.
The kitchen is in the hands of Chef Sébastien Plessis, whose career includes time at La Tour d’Argent in Paris and the Carlton in Cannes. At Le Mercière, he returns to the essence of French gastronomy, crafting a cuisine that is both sincere and generous. His menu is a celebration of Lyonnaise tradition: saucisson brioché, tablier de sapeur, escargots, quenelle de brochet, and blanquette de veau façon grand-mère sit alongside more refined dishes like poulpe snacké, foie gras du Mercière, and filet de bœuf charolais with cream of morels. Each plate is a tribute to the region’s terroir.
The restaurant itself is a character. The dining rooms are crossed by a traboule, a covered passage typical of Lyon, and the atmosphere is lively and welcoming. In summer, the heated traboule offers a unique setting; in winter, the air-conditioned rooms provide comfort. Whether you’re a local regular or a traveler discovering Lyon, the spirit is the same: conviviality and good food.
Le Mercière’s wine list is equally passionate, featuring both prestigious estates and family-domain gems. The restaurant hosts a monthly wine club, Le Cercle des Vins du Mercière, where guests taste blind or not, sharing their favorite bottles alongside a special menu.
The quality and consistency of Le Mercière have earned it a place in the Michelin Guide, recommended in 2026. It’s a true bouchon, where tradition meets careful execution, and every meal feels like a real Lyonnais moment.
Recognition
Ambience
Details
Location
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