The 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