Le Café du Jura bouchon, in the Cordeliers district, belongs to mother and son Brigitte and Benoit Josserand, who offer a warm, homely welcome to all lovers of good food.
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Benoit Josserand : My mother was trained by her mother-in-law – she started cooking on a coal-fired range when she was nineteen. Since then she has never stopped honing her skills.
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
BJ : My parents didn’t think twice about it, they both loved food and had grown up in the world of bouchons.
LBL : Does your bouchon have any specialities or particular culinary style?
BJ : Our main specialities are arctic char meunière, calf’s head with Hélène Neveu sauce, and roast mallard with orange-tree honey.
“A true bouchon is recognized primarily by the presence and character of his boss”
LBL : What dish would you choose to symbolise bouchon cuisine?
BJ : A typical Lyon recipe…hot pistachio saucisson!
LBL : How would you describe Lyon’s gastronomic heritage?
BJ : It’s steeped in tradition and it’s all about home-cooking using quality products.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
BJ : As well as the typical décor, the owner’s presence and personality are paramount!
LBL : What would you say are the qualities of a good restaurant owner?
BJ : They have to be hard-working, passionate, open and honest.