Only Lyon - Tourism and Conventions

A traditional Bouchon

Daniel et Denise Saint-Jean

Daniel et Denise SaintJean ©
Daniel et Denise SaintJean ©
In this authentic Lyonnais bouchon, the chef Joseph Viola, Best Craftsman of France, weaves his magic to produce a demanding Lyonnais cuisine. Don't miss the meat pies, sweetbreads and foie gras or Omelette du Curé (priest’s omelette) with crayfish tails.
A genuine Lyonnais institution which perpetuates the tradition of the Lyon bouchon. Private dining room, three different dining rooms. Menu available in English.

Services

Pets welcome, Room hire, Wi-fi, Restaurant, Restaurant for children

Equipements

Air conditioning, Parking

Langues parlées

English, French

Name of Chef

Joseph VIOLA

Classification

Bib gourmand 2016 Michelin

Type of cuisne

Traditional cooking, Bouchon

Number of rooms

3

Maximum number of covers

90

Contact details

36 rue Tramassac 69005 Lyon 5ème

Tel. : 04 78 42 24 62

Fax. : 04 72 40 23 32

Rates

A la carte: 13 to 26 €
Adult menu: 21 €
Tasting menu: 50 €
Child menu: 13 €.

Opening times

Open from Tue. to Sat.: noon-2 pm and 7 pm-10 pm. Closed on bank hols.
With this restaurant

Lyonnaise Cuisine

Daniel et Denise Daniel et Denise

Booking

More criteria

Interview

Joseph Viola
An authentic bouchon recipe

Joseph Viola, chef & proprietor of the "Daniel et Denise" bouchon restaurant

quotes

Winner of the "Meilleur Ouvrier de France" title and world champion for his pâté en croûte in 2009, Joseph Viola is flying the flag for Lyonnais gastronomy at Daniel et Denise. Here, he shares the secrets of an authentic Lyonnais bouchon (traditional eatery).

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