• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
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    An innocent-looking place where you are warmly welcomed by Serge Vuillermin, and invited to sample some true Lyon cuisine.

    Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
    Serge Vuillermin : Olivier Perre, chef at the Chez Chabert restaurant in Rue des Marronniers and chef here at the Val d’Isère since 2005

    LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
    SV : Because I like the friendly, relaxed Lyon attitude to good food and drink

    LBL : Does your bouchon have any specialities or particular culinary style?
    SV : Calf’s head with sauce gribiche (mayonnaise made with hard boiled eggs)
    Herring with potato salad

    LBL : What dish would you choose to symbolise bouchon cuisine?
    SV : Andouillette (chitterling sausage) from the Bobosse charcuterie



    “Lyon’s gastronomic cuisine is traditional and generous!”



    LBL : How would you describe Lyon’s gastronomic cuisine?
    SV : Traditional and generous

    LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
    SV : The friendly atmosphere

    LBL : What would you say are the qualities of a good restaurant owner?
    SV : Top quality, fresh produce and a great welcome from the owner.

    Chinese Portrait

    If you were :

    a typical Lyon dish?  : tablier de sapeur (breaded tripe)

    a typical Lyon dessert? : praline tart

    a cooking utensil? : a frying pan

    an item of cutlery? : a fork