Only Lyon - Tourism and Conventions

A traditional Bouchon

Le Laurencin

Le Laurencin © © Photo Fred Durantet
Le Laurencin © © Photo Fred Durantet
Le Laurencin ©
Le Laurencin © © Photo Fred Durantet
Le Laurencin ©
Le Laurencin ©
Le Laurencin ©
Le Laurencin © © Photo Fred Durantet
Le Laurencin © © Photo Fred Durantet
Discover specialities of this Lyonnais bouchon: quenelle, sausage in brioche, tablier de sapeur, chitterling sausage, liver terrine, cervelle des canuts or praline tart and crème brûlée.
Salade lyonnaise, pike quenelles, sausage in brioche, tablier de sapeur (breaded tripe), andouillette sausage, gâteau de foie (chicken liver cake), tripes lyonnaises, gras double (tripe with onions), gratin dauphinois, cervelle des canuts (cheese dip), praline tart, profiteroles, crème brûlée. Terrace.

Services

Pets welcome, Wi-fi

Equipements

Terrace, Car park, Pay car park, Parking

Langues parlées

English, Spanish, Italian, Japanese

Type of cuisne

Bouchon

Number of rooms

2

Maximum number of covers

75

Contact details

24 rue Saint-Jean 69005 Lyon 5ème

Tel. : 04 78 37 97 37

Fax. : 04 72 31 08 25

Rates

Adult menu: 15 to 20 €
Child menu: 9 €.

Opening times

Open daily: 11:30 am-11:30 pm.

Booking

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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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