• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    Le Poêlon d’Or

    IMG_5117-retouchWhen you eat at Le Poêlon d’Or you will be greeted and fed by Yann Lalle, a fan of Lyon cuisine who is sure give your taste buds a treat!!!

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Yann Lalle : I work hand in glove with my head chef, Mickaël Lorini.”

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    YL : I wanted to find a recipe that would give tourists what they were looking for – typical, inexpensive, quality food.

    LBL : Does your bouchon have any specialities or particular culinary style?
    YL : Amongst others we serve quenelles, veal sweet-breads, liver ‘cake’, kidneys, artichoke with foie gras and salade lyonnaise.

    LBL : What dish would you choose to symbolise bouchon cuisine?
    YL : I’d choose chitterling sausage (andouillette) and quenelles.



    “Bouchons should represent the history of Lyon.”


    LBL : How would you describe Lyon’s gastronomic heritage?
    YL : It’s part of Lyon’s heritage in general. It’s traditional, typical, generous and inexpensive.

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    YL : Bouchons should represent the history of Lyon.

    LBL : What would you say are the qualities of a good restaurant owner?
    YL : They must be able to please their clients with their welcome and expertise.

    Chinese portrait

    If you were :

    a typical Lyon dish : quenelles.

    a typical Lyon dessert : rum baba.

    a cooking utensil : a whisk.

    an item of crockery or cutlery : a fork.