• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Le Laurencin

    P1160657-retouchThe 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.

    Chinese portrait


    If you were :

    a typical Lyon dish : chitterling sausage (andouillette).

    a typical Lyon dessert : praline tart.

    a cooking utensil : a stock-pot.