The Doux Wazoo is set in an early 20th century bistro style with a pretty panelling and old framed posters.
An efficient and attentive service looks after a heterogeneous clientele (businessmen and artists mix here).
A brasserie menu does credit to regional products: marbled Burgundy ham, conserve of duck, Lyonnaise potatoes, cod in mousseline sauce.
In the Winter, the menu is enriched with game.
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