Les meilleurs bouchons lyonnais Lyon 69000

Daniel et Denise, second address signed Joseph Viola, one of the Best Workers in France, have settled in Vieux Lyon for some years now. The decor provides clarity and a beautiful "classical modernity" to the elegant dining rooms that recall the atmosphere of the more classical bouchons by the touches. The tables are covered with the checkered red and white tablecloths and the atmosphere is friendly, according to the tradition. As for the cuisine, it is simply among the best in the city, even if the rates are a little high for a restaurant that does not rank among the most affordable. Joseph Viola perpetuates the tradition of the Lyon specialties, while giving to the "popular" dishes the beautiful "bourgeois" appearances. For starters, the unmissable pâté en croute with foie gras and sweetbread, a soft-boiled egg with its asparagus cream or a priest's omelette with crayfish tails made with fresh eggs from Lentilly. To be followed with a tripe stir-fried in Lyon way, the traditional cake of chicken liver, the andouillette with three firings and, specially recommended by the Futé, the whole pot-roasted calf's kidney in grandma's way. Cottage cheese and its berthe with a Bresse cream and a floating Island with praline of Saint-Genix to resist the temptation. Fine selection of wines. Long live Lyon, long live the bouchons!

There are many “clichés” that you should enjoy, provided that you find the right address. The Lyon cliché par excellence is the bouchon in Vieux Lyon. And they are many… To avoid any mistake, you read Futé and you discover Chez Louise. The place is worth the detour. Now, you settle down on the most beautiful place in Vieux Lyon, one of the very few original, on the cobblestones of the historic place du Change where was formerly held all Lyon fairs, facing the magnificent Temple du Change and at the foot of one of the most beautiful residences of the city, the Thomassin house that dates back to the 13th century. Here, you are in the heart of a Lyon postcard. The rooms of Chez Louise come to complete this marvelous Lyon postcard with a typical and traditional decor of a bouchon lyonnais. Guignol welcomes us among the frescoes and the numerous objects that are almost quite impossible to discover. The à la carte menu offers us all the specialities that have made the reputation of Lyon traditional cuisine. Let's start with the Salade lyonnaise, the gratin with onions, sausage in brioche served hot with its steamed potatoes. Then parsley seasoned frogs, calf's head, andouillette drawn by the string with mustard sauce, black pudding with apples, tablier de sapeur or poultry cake with aubergine caviar and its tomato coulis. The other delights of the house are the whole duck breast served with its reduced honey sauce or a nice fish trio (bream, cod and red mullet) with lobster sauce. Cervelle des canuts of course and a must-eat praline tart in Lyon way. Sometimes, “clichés” are not all bad, especially when they are Futé.

A rare address, exclusivity that cannot be recommended to everyone. Here is a Lyon institution, a day of daily contemplation for the heads of the TP (public works for the illiterate), some well-informed lyon personalities and those who want to pass their business meals. The refined garden gets a fee every year and Huguette has been on the orders since… A loyal clientele and the new generation that comes to this landmark where everyone is welcome. Original, the table reserved for lonely people who can find other solitary people and end up doing business together! The card is not given and one comes for the entrance trolley and a bowl of beef tails to get mad, traditional and bulky market kitchen. It is that these good eaters should be fed: buffet of starters near will with jésus and pistachio sausage, lentils, potato salad and olive herring; to be followed, sapper apron, roasted pork feet, boudin to both apples, calf liver, veal rib or beef fillet. A completely atypical address where one can touch a microcosm of 100% Lyon.

It is true that Les Retrouvailles does not fall into a definition that is too «restricted» of the lyonnais. This traditional restaurant, open in the evening, does not offer a lyon specialities card. But if you think a cap is a user-friendly place where you can enjoy dishes prepared by a real cook with high quality fresh products, then you can perfectly find it. At Pierre and Odile Muller, -two of the most adorable people in Lyon's restaurants - there are plenty of surprises. Beginning with this incredible feeling of feeling unique by passing to the table and discovering that Odile, trained at the Hotel Ecole d'Arbois, took great care to fold each towel in a different way. There is a lot of attention to find throughout a meal that is rexhotel by the lovely Jura accent of a hostess always smiling. From the room where the throne on a wall is an imposing rider, the eyes naturally go to the open kitchen. In the Retrouvailles, there is only one service and one takes its time to enjoy menu dishes that change regularly, according to the market made by the chef, Saint-Antoine quay. This summer, a Mousse moss with goat cheese, a bowl of homemade poultry livers, a bird soufflé to tarragon, a thousand sheet of calf and aubergines, in sauce or mullet fillets, anchovies sauce. Not forgetting the homemade desserts presented on a beautiful wooden buffet, with a saint-honoré prepared every weekend. A cuisine of great tradition for an address that has the bouchon spirit.

Located between the quays of the Rhône and the parking of the Cordeliers (very convenient), the rue Claudia has not always had a good reputation greedy. But things have changed (as Céline Dion would say) with the opening of Bouchon des Cordeliers last year. An umpteenth "bouchon"… Not quite, since the chef is not a stranger of the lyonnais gourmands. Cédric Garin, has already been in the kitchen of Victoria Hall for years, is proud to take on his lyon origins by delivering his version of the contemporary bouchon. Pleasant terrace in a street finally not very busy, red walls and exposed stones, well-laid red and white checkered tablecloths and towels, beautiful tableware... Le Bouchon des Cordeliers plays the contemporary elegance card while perpetuating the best of Lyon culinary tradition. The chef works with local products and, of course, everything is homemade, except the charcuterie coming from the excellent Maison Sibilia at the Halles Paul Bocuse and the cheeses from Mons, always at Halles de Lyon. On the menu, local must-eats: poultry liver cake, sauce financière, or salad Lyonnaise (pork belly, soft-boiled egg, country bread croutons), to continue with a tablier de sapeur, tartare sauce, paillasson lyonnais, an authentic andouillette drawn with string from the Bobosse house, mustard sauce or a Lyon pike quenelle, Nantua sauce. Homemade cervelle de canut and delicious praline tart. To try something new, an excellent gravelax salmon, chive cream, a succulent farm pork chop served with a Provençal tian or a roasted Arctic char fillet, to end on a sweet note with a lemon pie, Italian meringue. A beautiful bouchon.

In Vieux Lyon, all you can see are “bouchons”, but "true" bouchons, those respecting the tradition of good food, drinking and eating well in Lyon, are not numerous along the cobbled streets. Then it is good to follow Petit Futé's opinion that can guarantee you - better than any label, although Laurencin displays that of “Bouchons Lyonnais”- the authenticity of a bouchon or not. Le Laurencin has not come down in the last shower, since the house that shelters it dates from 1528 - normal, you are in the heart of the Renaissance district - and opened its doors… 25 years ago under the leadership of Jean-François Galgani! Pleasant terrace in the pedestrian street, warm room with stone walls, closely set tables as you need it in a real bouchon to get acquainted with your neighbours and to share your impressions around a good meal. After having admired the various objects decorating the walls, it is necessary to make a choice on a menu that offers the Lyon tradition: salade yonnaise, andouillette, pike quenelle, tablier de sapeur… The whole served in generous portions that will delight good eaters. Chocolate profiteroles or praline tart to finish and Lyon pots (Beaujolais, Côtes-du-Rhône…) to accompany the meal. Groups are welcomed upon reservation. A bouchon now “labelled” by Futé.