DANIEL ET DENISE SAINT-JEAN
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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!
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Mon bouchon préféré avec un chef qui maîtrise parfaitement la cuisine traditionnelle canaille ! (Meilleur ouvrier de France au passage ????)
N'oubliez pas de terminer avec les meilleures madeleines du monde !
Un grand bravo à toute l'équipe ! ????