Restaurant whose chef, Meilleur Ouvrier de France, perpetuates the Lyon tradition.
Just 20 years ago, Joseph Viola took over from Daniel and Denise Léron at their bouchon, established in 1968, and became one of France's Best Craftsmen. Since then, not only on rue de Créqui, but also in Saint-Jean, Croix-Rousse and Villeurbanne, the chef has put his vision of "bouchon" cuisine into practice. The best gourmet example is his famous 2009 World Champion pâté en croûte with sweetbreads, veal walnuts and foie gras. Saladiers lyonnaise, calf's head cooked in court-bouillon with ravigote sauce... You'll lose your mind!
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Members' reviews on DANIEL ET DENISE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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La cuisine reste bonne, mais le rapport qualité prix a baissé.
Une tranche de pâté en croûte facturée une fortune, sauce gribiche servie en dose de lilliputien avec la tête de veau (j'ai dû en redemander 3 fois...), vin en pichet imbuvable, et ceci sur 2 vins différents.
Personnellement, je ne pense pas y retourner
This is an incredible restaurant. The food, wine and service were impeccable.
Undoubtedly French and one of the 46 Bouchons de Lyon, our meal was a highlight of our 40+ years dining out.
A lovely surprise of a creamy garlic cheese spread and some toast before our starters was lovely.
Then starters of Foie Gras Terrine and Parsons Omelette with Crayfish Tails. Both were simple yet stunning.
Main courses were Calves Liver and Holstein Fillet Steak flambéed in Cognac. Sides of pasta gratin and sliced and fried potatoes were perfect.
Then a 1/2 of a creamy and runny St Marcelin that was creamy and unctuous and powerful.
Desserts were Tart Tatin with Pink Praline and a trio of sorbets. All delicious.
The servers were attentive and we were never rushed between courses.
Highly recommend. There cannot be many restaurants in Lyon serving traditional Lyonnaise food better than this.