When you eat at Le Poêlon d’Or you will be greeted and fed by Yann Lalle, a fan of Lyon cuisine who is sure give your taste buds a treat!!!
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Yann Lalle : I work hand in glove with my head chef, Mickaël Lorini.”
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
YL : I wanted to find a recipe that would give tourists what they were looking for – typical, inexpensive, quality food.
LBL : Does your bouchon have any specialities or particular culinary style?
YL : Amongst others we serve quenelles, veal sweet-breads, liver ‘cake’, kidneys, artichoke with foie gras and salade lyonnaise.
LBL : What dish would you choose to symbolise bouchon cuisine?
YL : I’d choose chitterling sausage (andouillette) and quenelles.
“Bouchons should represent the history of Lyon.”
LBL : How would you describe Lyon’s gastronomic heritage?
YL : It’s part of Lyon’s heritage in general. It’s traditional, typical, generous and inexpensive.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
YL : Bouchons should represent the history of Lyon.
LBL : What would you say are the qualities of a good restaurant owner?
YL : They must be able to please their clients with their welcome and expertise.