About the L'Express

L'express, aLyonnaise bouchon, merges the traditional southern and northern influences ofFrench cooking. Since its founding by the Romans, Lyon has long been the secondcity of France, and the bustle of this hub of culture and cuisine is reflectedin L'express's twenty-four hours a day, seven days a week schedule. The menucelebrates the meat and dairy products of the region, with daily Sausageselections, Charcuterie and Cheese plates, Pig's Feet, Sautéed Tripe, PikeDumplings, and plenty of beers and Beaujolais.

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