An object lesson in tradition. Daniel et Denise is a bouchon. And bouchons are the soul of Lyon's gastronomy. The chef is Joseph Viola, who has studied with great chefs such as Michel Guérard and Jean-Paul Lacombe (Léon de Lyon). Come for the omelette du curé with crayfish tails, the terrines en croûte, fish quenelles, pan-fried calf's liver and Bresse chicken with morels. A “rich” cuisine, as the French say: rich in taste, rich in sauces, rich in pleasure.
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