A Parisian “bouchon ” dedicated to Lyon cuisine !
Aux Lyonnais, it is all the charm of “bouchons”, the typical Lyonnais bistros, made available in Paris. The chef, Victoria Boller, brilliantly interprets the Lyon culinary repertoire: pâté crust, pike-perch quenelle, pork in all forms… It’s a cuisine she knows inside out and loves with all her heart. In the dining room, Nicolas Frezouls, leads the service with the same laid-back energy. Experience of gourmet happiness guaranteed !Discover our history
Typical Lyonnaise recipes but above all an authentic Lyonnais spirit: Victoria Boller, the chef, brings her personal touch to tradition, here with a little more lightness, there with an unexpected variation. Always with tact, always with generosity.Discover the menu
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This is how Erwan Humbert introduces himself. He adds that his thing is organic farming, but that, we suspected. It is enough to see his farm: nothing but natural, all pure natural. And you also just have to follow his Twitter account (because you can be a peri-urban farmer and be perfectly connected): the recurring theme is the weather. A truth that we probably tend to forget: it is nature that rules, from the moment of sowing until harvest. The chef is part of his fan club. She finds there her most beautiful vegetables. And all this about thirty kilometres from Paris, in Essonne. Real farm to fork !
Nothing is ordinary in this story. The setting, first of all: the scene takes place in Ardèche. Some would say the region is tough. It's not false. Indeed, these old mountains of the Massif Central experience very snowy winters. The heroine, then: it is a native of the Netherlands, Bernadine Jonker, who came to settle there to raise pigs. Not just any. Mangalica, a breed originating in Hungary, close to the wild boar and endowed with a woolly fleece which would make them almost look like sheep. The farm is located in a place called Les Soies, in the area of Saint-Symphorien de Mahun, about twenty kilometres south-west of Annonay. When the chef met the breeder, the story became a story of friendship. To our delight, to us, the eaters, because the meat of this animal is exceptionally tasty, marbled and tender. To find out more, look at the pretty drawing by Marine Philomen Roux on one of the room's mirrors and ask Nicolas Frezouls, the room manager.