Le Mercière is located in the heart of Lyon’s peninsula and remains a must for those who want to taste the region’s specialities. The warm atmosphere of the dining room or the intimate interior of the first floor, or the heated “traboule”, make the Mercière a unique destination in the city centre, in summer and winter. The chef, Jean-Louis Manoa, is keen to maintain a cuisine that reflects his values. At the Mercière, they work with local farmers and this allows them to cook every day with fresh, seasonal produce. As for the wine list, Jean-Louis Manoa and César Ponsonnet favour independent winegrowers and friends that you will often have the opportunity to meet at the restaurant table.
VertdeVin: Which dish in your restaurant is a must and should be tasted by every customer?
César Ponsonnet, restaurant manager and sommelier: Our Andouillette, 100% calf’s caul from our historic Beaujolais butcher Bobosse, served with home-made purée and grilled cabbage.
VertdeVin: What wine would you recommend to accompany this dish?
César Ponsonnet: A Brouilly, Cuvée des Fous from Jean Claude Lapalu or a Brouilly Vieilles Vignes from Jean-Paul Dubost, nothing more animal than their gamay which will accompany this dish perfectly.
VertdeVin: Which wines are the most appreciated by your customers?
César Ponsonnet: For whites, Pierre Marie Chermette’s Beaujolais Blanc and Pierre Morey’s Aligoté in Meursault. For reds, Beaujolais, Les Morgons from Domaine Gaget. In Rhône François Villard his Côte-Rotie Gallet Blanc. In Burgundy, the Marsannay Vieilles Vignes Longeroies from René Bouvier.
VertdeVin: The most unexpected food and wine pairing you have ever been served?
César Ponsonnet: A 1989 Vouvray Moelleux from Catherine and Pierre Breton, served with our Soufflé de Saint-Jacques, sauce homardine.
Photo credit: Le Mercière