• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Daniel et Denise / Daniel et Denise Saint Jean

    DSC00197-retouchMichelin-starred cooking in a place steeped in history and memories await you in M. Viola’s two bouchons, Daniel et Denise and Daniel et Denise Saint Jean.

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Joseph Viola : After my apprenticeship I worked in a number of Michelin-starred restaurants before I became owner and head chef of my own two bouchons.

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    JV : I opened a Lyon bouchon because I loved using local produce to devise my dishes (cuisine du terroir), the personal contact with customers, and the general atmosphere.

    LBL : Does your bouchon have any specialities or particular culinary style?
    JV : I was the 2009 world champion foie gras and veal sweetbread pie-maker.

    LBL : What dish would you choose to symbolise bouchon cuisine?
    JV : I’d go for pike quenelles.



    “To be a good restaurant-owner you have to be honest and keep a clean house with quality food.”


    LBL : How would you describe Lyon’s gastronomic heritage?
    JV : Its typical traditional dishes and new ways of using fresh produce make it part of the city’s history.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    JV : Good bouchons stand out for their setting, welcome, and atmosphere.

    LBL : What would you say are the qualities of a good restaurant owner?
    JV : To be a good restaurant-owner you have to be honest and keep a clean house with quality food.

    Chinese portrait

    If you were :

    a typical Lyon dish : a pike quenelle in Nantua sauce because of its fine consistency and creamy sauce.

    a typical Lyon dessert : a praline tart.

    a cooking utensil : a cast-iron cooking-pot.

    an item of crockery or cutlery : a spoon.