Le Casse Museau — Restaurant in Lyon

While I appreciated the history of the restaurant and the chef's respect for traditional Lyonnaise food, I have to admit that most of it was not for my palate. For entrées we ordered the Oeufs Meurette (poached eggs), and the Terrine du Chef. The poached eggs were quite nice. The terrine was cuts from a forcemeat loaf that were rather tasteless. For plats we ordered the Andouillette Tirée à la Ficelle, and the Quenelle. What the English description of the Andouillette in the menu fails to mention is that it is made from the membrane lining the calf's small intestine. I recommend any food enthusiasts considering this dish to do their own research prior to making the jump. I can attest to the many other testimonies on the internet that this sausage undoubtedly retains the scent and flavor of what goes through the live animal's intestine. It might be hailed by many, but certainly not for everyone. It also looks quite unsettling inside. But you never know, you might love it. The Quenelle was interesting. It sort of tasted like an omelet. The creamy sauce was nice, but it didn't taste like langoustine at all. For dessert we had the lovely Tarte à la Praline, and Crème Caramel. Both were delicious. The Tarte à la Praline was very sweet with a nice crust and texture. The Crème Caramel was more restrained with the sugar, but just as enjoyable. The bitter caramel was a lovely contrast to the soft fruit filling and the rich, creamy ice cream. Dessert was most definitely our favorite course. It was quite the experience and we would have wondered about the food if we hadn't tried it...

I have never seen any place with ruder staff. We came as 12 women with 2 reserved tables. We politely asked if it was possible to have the tables closer to each other since they were on separate floors. They said "no" but in a very humiliating and scolding manner. Their behaviour was extremely rude from that moment on. Our table was under a coat hanger and therefore the seats were almost lost under the coats. When we asked if it was possible to move the hanger a bit further, they said "No" again for no specific reason. One of them started yelling at us telling us to leave if we don’t like it. The staff pushed some of us just because we were standing. It was a really weird and terrible experience. As a fifty year old with ample dining experience all around the world, I can easily say that this was the worst place ever. One the guys first said that we should have called in advance for them to arrange the table because he can speak English, however he refused to speak English right after we asked him to push the coat hanger a bit further away from our table. It seemed like the staff resented that we were non-french and as we were leaving the place they physically pushed us outside. On top of it, It was a Saturday evening with heavy rain and was really impossible to find a place to eat in Lyon without reservation at that time of the day. Our high-school reunion got butchered by impolite and racist restaurant staff. I'm sure the food is great, but I would not recommend this restaurant to anyone, especially if...

As someone who prides themselves on years of experience in the hospitality industry, one would think fairness and professionalism would come naturally. Yet, here we are.

Our group of 12 ladies, dressed up for what was meant to be a joyful high school reunion, certainly didn’t expect to be met with ridicule, scolding, and ultimately denial of service. But what truly set the night apart was the added touch of your staff verbally and even physically pushing us—because nothing says "fine dining" like a bit of hostility, right?

That being said, we must extend our gratitude. Your rude and dismissive attitude led us to a far superior restaurant where we were actually welcomed and treated with the respect every paying customer deserves. What started as a disappointing evening turned into a truly unforgettable one—all thanks to you!

We sincerely hope you continue running your establishment with the same level of "hospitality" so that more people can have the eye-opening...