• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
  • Zoom sur

    Chez Fred

    IMG_5842okChez Fred, Ambassador from Lyon in Paris since 1945.

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed ?
    Owners : Jean-Gabriel DE BUEIL and Dominique PAUL
    Chef : Hubert AVILES (55 years old), France’s best apprentice, with Paul Bocuse

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.) ?
    J-G DB/DP : ‘Chez Fred’ is the oldest Lyon bouchon in Paris. It was created after the war in 1945 by a couple from Lyon who moved up to Paris when the city was liberated.

    LBL : Does your bouchon have any specialities or particular culinary style?
    J-G DB/DP :
    – SIBILIA charcuterie, Lyon-style salad, parslied calf’s liver
    – Quenelles, pistachio Lyon saucisson, beef à la lyonnaise
    – Praline tart, crème caramel, prunes à la Beaujolaise

    LBL : What dish would you choose to symbolise bouchon cuisine ?
    J-G DB/DP : Pike quenelle with fresh crayfish coulis and Les 10 Crus du Beaujolais – Beaujolais’ 10 best wines.

    LBL : How would you describe Lyon’s gastronomic cuisine?
    J-G DB/DP : Generous, tasty, traditional, classic, bourgeois, authentic, with a family atmosphere.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    J-G DB/DP : The friendly atmosphere, kindness and authenticity

    LBL : What would you say are the qualities of a good restaurant owner?
    J-G DB/DP : ‘The will to do well’

    Il you were :

    a typical Lyon dish ? Swiss chard gratin

    a typical Lyon dessert ? Prunes à la Beaujolaise

    a cooking utensil ? A cast-iron cooking pot

    an item of cutlery ? A good old fork