• Les bouchons lyonnais Garants de la tradition culinaire Lyonnaise
  • Zoom sur

    Le Vivarais

    IMG_5111-retouchLe 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.

    Chinese portrait

    If you were :

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

    a typical Lyon dessert : pears in red wine.

    a cooking utensil : a cast-iron cooking pot.

    an item of crockery or cutlery : a fork.