An innocent-looking place where you are warmly welcomed by Serge Vuillermin, and invited to sample some true Lyon cuisine.

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Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Serge Vuillermin : Olivier Perre, chef at the Chez Chabert restaurant in Rue des Marronniers and chef here at the Val d’Isère since 2005

LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
SV : Because I like the friendly, relaxed Lyon attitude to good food and drink

LBL : Does your bouchon have any specialities or particular culinary style?
SV : Calf’s head with sauce gribiche (mayonnaise made with hard boiled eggs)
Herring with potato salad

LBL : What dish would you choose to symbolise bouchon cuisine?
SV : Andouillette (chitterling sausage) from the Bobosse charcuterie

 

 

“Lyon’s gastronomic cuisine is traditional and generous!”

 

 

LBL : How would you describe Lyon’s gastronomic cuisine?
SV : Traditional and generous

LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
SV : The friendly atmosphere

LBL : What would you say are the qualities of a good restaurant owner?
SV : Top quality, fresh produce and a great welcome from the owner.