The Galgani’s Le Laurencin restaurant is a tale of two brothers – serving genuine Lyon cuisine!
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Jean-François Galgani : We have had the good fortune to employ a succession of young chefs working with love and respect for what they do.
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
JFG : We’re Lyon born and bred – and proud of it!
LBL : Does your bouchon have any specialities or particular culinary style?
JFG : We serve salade lyonnaise, a dip made with quark (cervelle de canut), rosette saucisson, and a creamy fromage frais (fromage blanc en faisselle).
LBL : What dish would you choose to symbolise bouchon cuisine?
JFG : We don’t have a preference, there’s something for everyone.
“A good restaurant owner have to be available to his customers.”
LBL : How would you describe Lyon’s gastronomic heritage?
JFG : Home-cooking, made by Mères Lyonnaises (the first women to open home-cooking restaurants in the city).
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
JFG : The cuisine of Lyon must be made on the premises.
LBL : What would you say are the qualities of a good restaurant owner?
JFG : They have to make themselves available to their customers, welcoming them and listening to them, and be good managers too.