• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
  • Zoom sur

    Les Lyonnais

    IMG_5380-retouchThis is the story of Anne Toiron, who fell so much in love with a bouchon called Les Lyonnais that she just had to buy it …

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Anne Toiron : We have had a succession of chefs here in this wonderful establishment.

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    AT : When I acquired the restaurant it had already been one of Lyon’s bouchons for a long time, so I just kept it that way.

    LBL : Does your bouchon have any specialities or particular culinary style?
    AT : My specialities are calf’s head, pot-roasted veal kidneys, chitterling sausage (andouillette) and hand-made quenelles.

    LBL : What dish would you choose to symbolise bouchon cuisine?
    AT : I’d sum it up in one word – quenelles!



    “The Lyon’s gastronomy is simple, traditional with no frills.”


    LBL : How would you describe Lyon’s gastronomic heritage?
    AT : Simple and traditional, with no frills.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    AT : The tables should be close together and there should be a friendly atmosphere.

    LBL : What would you say are the qualities of a good restaurant owner?
    AT : They have to really know their produce, manage their team well, and like their customers.

    Chinese portrait

    If you were :

    a typical Lyon dish : quenelles.

    a typical Lyon dessert : a praline tart.

    a cooking utensil : a spatula.

    an item of crockery or cutlery : a spoon.