Florence Perier’s Le Café du Peintre – a bouchon in Lyon’s Les Brotteaux district offering the perfect combination of traditional and modern!
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Florence Perier : Both my mother and grandmother had restaurants, and I get my love of cooking from them – so I’m in charge of the kitchen at Le Café du Peintre.
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
FP : I was born and bred in this environment, so opening my own bouchon was the obvious thing to do! My son works with me too – he deals with the front-of-house side of things and the wine.
LBL : Does your bouchon have any specialities or particular culinary style?
FP : My speciality dishes include pan-fried lamb’s brains (cervelle d’agneau meunière), home-made paté (terrine maison) and kidneys with mustard (rognons à la moutarde).
LBL : What dish would you choose to symbolise bouchon cuisine?
FP : Breaded tripe (tablier de sapeur) is typical of Lyon cuisine, because it has a story behind it.
“Lyon gastronomic food is good, simple and varied.”
LBL : How would you describe Lyon’s gastronomic heritage?
FP : Lyon gastronomic food is good, simple and varied.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
FP : Each genuine bouchon differs from the rest for the particular selection of dishes and products it offers.
LBL : What would you say are the qualities of a good restaurant owner?
FP : Good restaurant owners must be brave, generous and available, and never count the hours they put in.