Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
GIllin Family : Our chefs spend their whole lives here! From young apprentice to retirement, our chefs learn their trade here and never leave!!!
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
GF : Our family history is closely connected with the world of bouchons. We’re a Lyon family born and bred, and we’ve always been in the restaurant trade…
LBL : Does your bouchon have any specialities or particular culinary style?
GF : At Chabert et Fils there’s our Gnafron (chitterling sausage and garlic flan wrapped in cabbage leaves), and a speciality at Aux Trois Cochons is our Andburger (Lyon-style hamburger made with chitterling sausage).
LBL : What dish would you choose to symbolise bouchon cuisine?
GF : The one that’s the most famous – quenelles!
“A good chef is primarily inhabited by the passion for the job”
LBL : How would you describe Lyon’s gastronomic heritage?
GF : Food that’s simple, inexpensive and good quality.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
GF : You can tell a genuine bouchon by the décor and the traditional feel.
LBL : What would you say are the qualities of a good restaurant owner?
GF : They have to be absolutely passionate about what they do!