• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Le Café du Peintre

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    Florence Perier’s Le Café du Peintre – a bouchon in Lyon’s Les Brotteaux district offering the perfect combination of traditional and modern!


    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Florence Perier : Both my mother and grandmother had restaurants, and I get my love of cooking from them – so I’m in charge of the kitchen at Le Café du Peintre.

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    FP : I was born and bred in this environment, so opening my own bouchon was the obvious thing to do! My son works with me too – he deals with the front-of-house side of things and the wine.

    LBL : Does your bouchon have any specialities or particular culinary style?
    FP : My speciality dishes include pan-fried lamb’s brains (cervelle d’agneau meunière), home-made paté (terrine maison) and kidneys with mustard (rognons à la moutarde).

    LBL : What dish would you choose to symbolise bouchon cuisine?
    FP : Breaded tripe (tablier de sapeur) is typical of Lyon cuisine, because it has a story behind it.

     

    “Lyon gastronomic food is good, simple and varied.”

     

    LBL : How would you describe Lyon’s gastronomic heritage?
    FP : Lyon gastronomic food is good, simple and varied.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    FP : Each genuine bouchon differs from the rest for the particular selection of dishes and products it offers.

    LBL : What would you say are the qualities of a good restaurant owner?
    FP : Good restaurant owners must be brave, generous and available, and never count the hours they put in.

    Chinese portrait


    If you were :

    a typical Lyon dish : a quenelle, because I’m even-tempered and smooth.

    a typical Lyon dessert : an apple tart because it’s plain and simple.

    a cooking utensil : a flexible rubber spatula because I can’t abide waste.

    an item of crockery or cutlery : a spoon because they can’t hurt you.