The PierThe Pier

Image Credit: On the banks of the Saône, this quayside brasserie boasts a very pleasant terrace right beside the river. In charge of proceedings is chef Valéry Meulien. His fishes focus on the region's classics, including pie crust, ham terrine with parsley, calf's head, and sweetbreads with morel cream. The flavoursome red wine sauce sprinkled with chopped parsley that accessories the eggs in meurette is proof that the chef has by no means lost his touch. Booking is highly recommended.