Is there a classic side-dish traditionally served with this, something Lyonnaise? For sauce mopping! Thanks.

Thanks for the answers! For some reason I had a thought stuck in my head that there was a fancy pilaf to go with this, but I would love to sop up the sauce with bread and/or potatoes.

Aside from agreeing with Chef June's good pairing with mashed potatoes, polenta might also be nice w/ it.

Every time I've been served this dish in Lyon, the only thing that is consistently served with it is a crusty baguette for picking up the sauce. At our house, we kinda like mashed potatoes with it, but it's not traditional.

In France, bread would naturally be on the table.