In one ofthe old town’s little backstreets you’ll find les Fines Gueules, a littlerestaurant with two dining rooms, of which the upstairs one is just right forlarger groups of diners. Graffiti on the windows and walls remind us that herethe cooking is sincere, the dishes not fussy or fancy. And the menu looks good,with both typical Lyon cuisine and fresh fish accompanied by seasonal producefrom the market …After studyingat the Chamalières School of Catering, this trained chef went on to work inLyon, Paris and London, followed by a spell at the Paul Bocuse Institute. Hethen spent 11 years working with Paul Bocuse himself in Collonges as deputymanager, but in 2009, keen to put his knowledge and expertise into practice inhis own restaurant and share his experience and vision of what a restaurantshould be, he opened La Cantine du Palais, before devoting himself entirely toLes Fines Gueules in 2012, where he serves genuine, typical Lyon cuisinein Vieux Lyon, the city’s emblematic old town: “We peel, we bone, we simmer,we cook", it says on the mirror. "You can walk a littlefurther, but it might not be as good", proudly proclaims a slate onthe wall…