Abel, currently owned by Philippe Florentin and Bruno Metzle, is Lyon’s oldest bouchon.
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Philippe Florentin : Alain Vigneron, who used to own the restaurant, is still the chef! He started here as a commis chef 37 years ago and has worked here practically all his life. What’s more, between us we won the Best Bouchon in Lyon trophy!
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
PF : We took over this Lyon bouchon…because we took a fancy to it!
LBL : Does your bouchon have any specialities or particular culinary style?
PF : One example on our menu would be genuine home-made pike quenelles.
LBL : What dish would you choose to symbolise bouchon cuisine?
PF : Just that, genuine quenelles!
“Lyon’s gastronomic heritage ? The Great Grub !”
LBL : How would you describe Lyon’s gastronomic heritage?
PF : It’s all about ‘great grub’, with generous portions of traditional food.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
PF : Good bouchons offer a combination of typical setting, friendly atmosphere and fast service.
LBL : What would you say are the qualities of a good restaurant owner?
PF : They have to offer fresh produce every day and know how to prepare it.