• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    La Tête de Lard

    IMG_4949-retouchLa Tête De Lard requires a bit of effort from its customers. Hidden down a tiny little street like a secret for the initiated only, it’s nevertheless right in the heart of the Presqu’île district!

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Yoann Blanc : I’ve worked in some renowned restaurants, but for me it just seemed natural to work in the kitchens at La Tête De Lard.

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    YB : I like working in a bouchon! I’m not interested in luxury and putting on airs and graces, the simple pleasures of a friendly, honest restaurant are much more my style.

    LBL : Does your bouchon have any specialities or particular culinary style?
    YB : My menu includes chitterling sausage in pastry (andouillette en croûte), calf’s tongue in ravigote sauce (langue de veau en ravigote), and home-made quenelles. I also make dishes to order if you book two days in advance.

    LBL : What dish would you choose to symbolise bouchon cuisine?
    YB : I’d go for calf’s head and breaded tripe (tablier de sapeur).



    “A good restaurant owner has to offer good products and a warm welcome, and be ready to give their customers good advice.”


    LBL : How would you describe Lyon’s gastronomic heritage?
    YB : It’s plain cooking with lots of flavour made using inexpensive produce.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    YB : I think the setting, decor and welcome are all equally important.

    LBL : What would you say are the qualities of a good restaurant owner?
    YB : They have to offer good products and a warm welcome, and be ready to give their customers good advice.

    Chinese portrait

    If you were :

    a typical Lyon dish : calf’s head.

    a typical Lyon dessert : praline tart.

    a cooking utensil : a cast-iron cooking pot.

    an item of crockery or cutlery : a knife.