• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Chabert et Fils / Aux Trois Cochons

    KONICA MINOLTA DIGITAL CAMERAThe story of Chabert et Fils and Aux Trois Cochons is the tale of a family – the Gillin family …

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    GIllin Family : Our chefs spend their whole lives here! From young apprentice to retirement, our chefs learn their trade here and never leave!!!

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    GF : Our family history is closely connected with the world of bouchons. We’re a Lyon family born and bred, and we’ve always been in the restaurant trade…

    LBL : Does your bouchon have any specialities or particular culinary style?
    GF : At Chabert et Fils there’s our Gnafron (chitterling sausage and garlic flan wrapped in cabbage leaves), and a speciality at Aux Trois Cochons is our Andburger (Lyon-style hamburger made with chitterling sausage).

    LBL : What dish would you choose to symbolise bouchon cuisine?
    GF : The one that’s the most famous – quenelles!



    “A good chef is primarily inhabited by the passion for the job”


    LBL : How would you describe Lyon’s gastronomic heritage?
    GF : Food that’s simple, inexpensive and good quality.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    GF : You can tell a genuine bouchon by the décor and the traditional feel.

    LBL : What would you say are the qualities of a good restaurant owner?
    GF : They have to be absolutely passionate about what they do!

    Chinese portrait

    If you were :

    a typical Lyon dish : breaded tripe (tablier de sapeur).

    a typical Lyon dessert : praline tart.

    a cooking utensil : a whisk.

    an item of crockery or cutlery : a fork.