Le Vivarais, under the management of M. Jacquier, combines tradition with high quality Lyon gastronomic heritage, to the great delight of every true gourmet.
Les Bouchons Lyonnais : Can you tell us the names of your chefs and the career paths they followed?
Williams Jacquier : I worked alongside renowned chefs for many a year before becoming head chef in my own restaurant.
LBL : Why did you decide to open a bouchon-style restaurant (generation, family, etc.)?
WJ : Bouchons represent the best of Lyon cuisine and are the perfect place for family cooking!
LBL : Does your bouchon have any specialities or particular culinary style?
WJ : We have a range of specialities, such as pies, quenelles, calf’s liver, kidneys and calf’s head.
LBL : What dish would you choose to symbolise bouchon cuisine?
WJ : I’d choose the pies.
“It’s a state of mind. Bouchons are places that set out to be as genuine and typical as they can.”
LBL : How would you describe Lyon’s gastronomic heritage?
WJ : I’d say it’s very good, typical, and, above all, instantly recognisable.
LBL : Apart from the actual cooking, what else is different about genuine Lyon bouchons as opposed to other restaurants?
WJ : It’s a state of mind. Bouchons are places that set out to be as genuine and typical as they can.
LBL : What would you say are the qualities of a good restaurant owner?
WJ : I think it’s important to have a smile on your face. And be a good cook of course! I treat my customers as though they were guests.