Daniel et Denise

Every day, the chef Joseph Viola and his teams revisit traditional cuisine with finesse and elegance, drawing on our culinary heritage. 2009 World Champion Pâté en Croûte, pike quenelle with Nantua sauce, Bresse poultry with morel mushrooms, tarte tatin with Saint-Genix praline... Here, the product is king.

Located in the Part-Dieu station district, this gastronomic bouchon invites you to plunge into the heart of Lyon's terroir in a friendly, relaxed atmosphere, either inside or on the terrace in summer.

Group menus are available on request for groups of 12 or more. It is also possible to privatize the 70-cover restaurant.