• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Café Comptoir Abel

    IMG_5290-retouchAbel, currently owned by Philippe Florentin and Bruno Metzle, is Lyon’s oldest bouchon.

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Philippe Florentin : Alain Vigneron, who used to own the restaurant, is still the chef! He started here as a commis chef 37 years ago and has worked here practically all his life. What’s more, between us we won the Best Bouchon in Lyon trophy!

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    PF : We took over this Lyon bouchon…because we took a fancy to it!

    LBL : Does your bouchon have any specialities or particular culinary style?
    PF : One example on our menu would be genuine home-made pike quenelles.

    LBL : What dish would you choose to symbolise bouchon cuisine?
    PF : Just that, genuine quenelles!



    “Lyon’s gastronomic heritage ? The Great Grub !”


    LBL : How would you describe Lyon’s gastronomic heritage?
    PF : It’s all about ‘great grub’, with generous portions of traditional food.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    PF : Good bouchons offer a combination of typical setting, friendly atmosphere and fast service.

    LBL : What would you say are the qualities of a good restaurant owner?
    PF : They have to offer fresh produce every day and know how to prepare it.

    Chinese portrait

    If you were :

    a typical Lyon dish : quenelles.

    a typical Lyon dessert : strawberry/blackcurrant sorbet.

    a cooking utensil : a fait-tout (two-handled lidded sauce-pan).

    an item of crockery or cutlery : a plate.