Daniel & Denise Saint-Jean restores the shine of Vieux-Lyon
Concocté par Valentin
Never two without three. We first awakened our palates on Rue de Créqui. Sharpened them in Croix-Rousse. Now it’s time to perfect them in Vieux-Lyon. This month, the Compagnie du Rognon rolls down to Daniel & Denise Saint-Jean, under the skilled helm of Chef Joseph Viola.
From La Mâchonnerie to Daniel & Denise Saint-Jean
36 Rue Tramassac is an emblematic address of Vieux-Lyon, reaching out to us from Place Saint-Jean. Once you arrive, you find yourself in a typical street of the neighborhood, brushed by the shifting shadows cast by the Ficelle, Lyon’s famous funicular.
In 1970, Félix Guérin founded La Mâchonnerie here, an institution in the area that was already serving authentic Lyonnaise cuisine.
Daniel, Denise & Joseph
Daniel & Denise Saint-Jean is the second establishment of Joseph Viola, which he opened in 2012. For this Meilleur Ouvrier de France, it was a delicious opportunity to keep sharing and passing on his passion for cuisine canaille, Lyon’s generous, bold, and indulgent cooking.
And for us bouchon lovers, it’s a chance to see Vieux-Lyon restoring its reputation for truly authentic Lyonnaise gastronomy. (Photo credit: danieletdenise.fr)
Life of the party & hearty bites
Joseph Viola avoids copy-paste concepts. Each of his establishments cultivates an atmosphere of its own. Daniel & Denise Saint-Jean focuses on conviviality. Tables are close together and can host up to 90 guests, who don’t hesitate to joke, laugh, and chat away — all while enjoying the finesse and elegance of the house. The same energy comes from the team, whose constant back-and-forth from the kitchen draws our admiration.
Making a grand entrance
Daniel & Denise Saint-Jean also finds its uniqueness in the kitchen. Chef Cyril Renaud carries the delicate task of leaving his mark on Joseph Viola’s cuisine.
The result is rediscovering house dishes we thought we already knew. Take, for example, the œufs en meurette, where the smoothness and sweetness of the sauce — coating pearl onions, lardons, mushrooms, and croutons — flirts dangerously with the indulgence of a dessert.
Slow-cooked perfection
The menu swings between French classics and Lyon’s must-haves. On one side, there’s the traditional blanquette de veau with pearl onions and Paris mushrooms, and the braised beef chuck in red wine, a reinterpretation of bœuf-carottes.
Ending the meal with brio-che
Some things never change — and that’s for the best. There’s nothing to improve in this house-made brioche served pain perdu-style, paired with a praline spread. Enjoyed in every Daniel & Denise, it’s the ultimate sweet thread uniting the three establishments.
A brioche in good company, since we also tasted a tarte tatin… with pralines again. And an île flottante… with pralines, always. Finally, even without praline, the vanilla rice pudding did not disappoint, enhanced by the play of flavors and textures from salted caramel, peanuts, and a honey madeleine.
About Daniel et Denise Saint-Jean, a Certified Bouchon Lyonnais in Vieux-Lyon
Where is Daniel et Denise Saint-Jean located?
How can I see the menu at this bouchon lyonnais?
To view the full menu, visit the official Daniel et Denise website. The restaurant offers a set menu at €38, highlighting traditional dishes prepared with excellence and respect for Lyon’s culinary heritage.
What Lyonnais specialties are served at Daniel et Denise Saint-Jean?
This bouchon proudly features emblematic dishes such as pike quenelle with Nantua sauce and eggs meurette. The house is renowned for the elegance and depth of its flavors, praised across platforms like TripAdvisor, Google, and local culinary guides such as Le Petit Paumé and Le Petit Futé.
Where can I find more information about this bouchon?
For more details, including the atmosphere, reviews, and seasonal specialties, visit their official website. You’ll find everything you need to plan a memorable gastronomic experience in Vieux-Lyon.
What do customer reviews say about Daniel et Denise Saint-Jean?
Reviews are glowing: guests highlight the high quality of the dishes, the warmth of their reception, and the exceptional service. With its certified bouchon status and the mastery of Chef Joseph Viola, the restaurant is often described as a must-visit in Lyon.
Is it necessary to book in advance?
Yes, reservations are highly recommended, especially for dinner, as this renowned bouchon fills up quickly thanks to its popularity and prestige.
What are the opening hours of Daniel et Denise Saint-Jean?
The restaurant is open on Monday evenings only (from 7:00 p.m. to 10:00 p.m.), and from Tuesday to Sunday
- from 12:00 p.m. to 2:00 p.m. for lunch;
- from 7:00 p.m. to 10:00 p.m. for dinner.
Check online for holiday updates.
Does the restaurant offer lodging?
No, Daniel et Denise Saint-Jean does not provide accommodation. However, there are many charming hotels and guesthouses nearby in Vieux-Lyon, ideal for extending your gourmet tour.
What wines are available at Daniel et Denise Saint-Jean?
The wine list features regional gems from Beaujolais and the Rhône Valley, chosen to complement the richness and depth of Lyonnais dishes.
Is the restaurant officially certified as a bouchon lyonnais?
Yes, Daniel et Denise Saint-Jean proudly carries the “Les Bouchons Lyonnais” label, guaranteeing the authenticity and quality of its cuisine and atmosphere. This label is a mark of excellence for preserving Lyon’s unique gastronomic traditions.
How do bouchons like Daniel et Denise contribute to Lyon’s culinary heritage?
Bouchons such as Daniel et Denise Saint-Jean play a vital role in preserving the authenticity of Lyon’s traditional cuisine. They serve as ambassadors of French regional gastronomy, ensuring that Lyon continues to shine as one of the great food capitals of the world.
What is the purpose of the “Les Bouchons Lyonnais” association?
The association was founded to protect and promote Lyon’s culinary heritage. By certifying establishments like Daniel et Denise, it ensures that the spirit of the bouchon — hearty dishes, warm hospitality, and time-honored recipes — lives on for generations to come.
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