• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    La cuisinière lyonnaise

    facadeThe aim of the associate agreement was to create a place that reflects what we are: ‘fraternal’, food-loving, cheap and simple.

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed ?
    Fabrice Brossard : Matthieu Salès, 36 years old – French Diploma in Professional Cookery in 2010, 2010 – 2012 worked at the ‘Le Pergolèse’ restaurant with Stéphane Gaborieau

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.) ?
    FB : I wanted to create a friendly, happy, relaxed environment

    LBL : Does your bouchon have any specialities or particular culinary style?
    FB : Pike quenelles, calf’s head, pâté en croute (pâté wrapped in pastry), andouillettes (chitterling sausages), etc.

    LBL : What dish would you choose to symbolise bouchon cuisine ?
    FB : Pike quenelles

    LBL : How would you describe Lyon’s gastronomic cuisine?
    FB : Generous, not too fancy, tasty, festive, a great showcase for local produce

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    FB : Eating in a bouchon is like eating at a friend’s house

    LBL : What would you say are the qualities of a good restaurant owner?
    FB: Generosity, simplicity, friendliness, respect

    If you were :

    a typical Lyon dish? Frogs’ legs

    a typical Lyon dessert? Bugnes (doughnut shaped pastries)

    a kitchen utensil? A cast-iron cooking pot

    an eating utensil? A glass