Bouchons of the Month

Daniel et Denise Créqui: The Gourmet Bouchon of Lyon

Concocté par Valentin

Can a bouchon earn a Michelin star? That’s the philosophical question posed by Daniel & Denise Créqui, the Lyonnais bouchon run by Joseph Viola.

An Iconic Address

156 rue de Créqui has always had a taste for good food. First a butcher shop, then a sauerkraut vendor, it was taken over in 1968 by Daniel Léron (MOF 1976) and his wife Denise, who transformed it into one of Lyon’s most emblematic bouchons.

In 2004, Joseph and Françoise Viola took up the torch from Daniel and Denise.
New era, new couple, new MOF. But the promise remained the same: To showcase the richness of Lyon’s culinary heritage — with finesse and elegance.

Joseph Viola would go on to chair the “Les Bouchons Lyonnais” association, created in 2012 to promote and preserve French culinary tradition. Naturally, Daniel et Denise is proudly certified by the label.

Success bred growth; In 2012, the Violas opened a second restaurant in Vieux Lyon (Daniel & Denise Saint-Jean). In 2015, a third opened in Croix-Rousse. And in 2017, they launched the Daniel et Denise épicerie-counter in Villeurbanne, where you can even take some of the chef’s dishes to go.

About Joseph Viola

Born in 1965 to a family of Italian immigrants, Joseph “Pepo” Viola grew up in the Vosges. He entered the culinary world at 16, apprenticing at Hôtel des Vallées in La Bresse, then went on to work for four years alongside Michel Guérard in Eugénie-les-Bains, eventually becoming his sous-chef.

He later spent ten years in Lyon, heading the kitchen at Léon de Lyon under Jean-Paul Lacombe.

In 2004, thanks to the mentorship of Daniel Léron, Joseph Viola was awarded the prestigious Meilleur Ouvrier de France title — the same year he took over Daniel et Denise with his wife.

A prominent figure in the Lyonnais culinary world, he’s also an active member of the Toques Blanches Lyonnaises, and the only French chef to have received Bib Gourmand distinctions from the Michelin Guide for all his restaurants.

In 2009, his chef Florian Oriol won the World Pâté en Croûte Championship with a foie gras and veal pâté en croûte — still on the menu today. Viola was among the first to bring this emblematic dish of Lyon back into the world of haute cuisine.

The Promise of Daniel & Denise

To unite hearty, rustic bouchon cuisine with a gastronomic, contemporary approach — that’s the bet Daniel et Denise has placed. Forget white-glove service and stuffy formality.

The warmth and conviviality of the space are unmistakable: checkered tablecloths, balloon glasses, wooden tables, decorative copper pots and faience, all steeped in Lyon’s culinary heritage.

Daniel et Denise Créqui is a living tribute to the Mères Lyonnaises. Chef Viola works closely with local producers, and their names are featured on the menu: the baker from Saint-Just, La Mère Richard, and others. Together with his wife Françoise, the Violas form a complementary duo, combining tradition and elegance with generosity and simplicity. They are true ambassadors of Lyon’s “cuisine canaille”.

Jump Starters

Reading the menu feels like a love letter to Lyon’s culinary tradition. Starters include: ris de veau salad with meat jus vinaigrette, Veal head, poached in court-bouillon and served with ravigote sauce; and Homemade foie gras terrine with seasonal fruit chutney.

The Compagnie du Rognon opted for the iconic Daniel & Denise pâté en croûte, made with ris de veau, noix de veau, and mushrooms — a slice of craftsmanship and generosity.
Also on the table: the traditional Lyonnais salad bowls, featuring beef muzzle, Puy green lentils (a.k.a. the caviar of Croix-Rousse), and smoked herring with Amandine potatoes.
At first, you lament not being able to ladle yourself a second helping. But then you taste it — and the precision of seasoning and execution commands your full attention.

With might and main

Offal, often shunned by the haute cuisine crowd, has a dedicated section on the menu here. Try the pan-seared veal brain Provençal-style, or the whole roasted veal kidney in a cocotte, grandma-style. The execution is so refined, it might just convert even the staunchest offal skeptics.

Our group of four dug into: House-made Lyon-style pike quenelle with Nantua sauce; stuffed chicken tournedos from the Landes, in a rich jus and Beef chuck with red wine and mustard sauce.
What united all three dishes? Their generous sauces, which confirmed once again the flawless seasoning.

The Best for lust

On paper, the desserts don’t surprise. But they do entice: Winegrower’s sorbet; Floating island with pink praline and Vanilla crème brûlée.
The Tarte Tatin with Saint-Genix pralines impressed with its softness. The house-made rum baba, generously soaked tableside, had never so fully lived up to its name.
But the real showstopper? A brioche pain perdu with homemade pink praline spread — a molten, golden-crimson storm of comfort, hugged by the brioche’s crispy edges.
Between an épiscopale and a glass of Macvin, we closed the evening by acknowledging the bold success of Daniel et Denise: managing the impossible — bringing a gastronomic, contemporary spirit to a traditional Lyonnais bouchon, without ever compromising authenticity or heritage.
And while Michelin may still hesitate to award stars to a bouchon, Daniel et Denise has already put stars in our eyes.

Frequently Asked Questions about Daniel et Denise

What is Daniel et Denise?

Daniel et Denise Créqui is a renowned bouchon lyonnais located in Lyon, France. Founded at 156 rue de Créqui, this traditional restaurant is a celebration of authentic cuisine lyonnaise, elevated by a gastronomique approach. Led by Chef Joseph Viola, Meilleur Ouvrier de France, Daniel et Denise stands out as a friendly and local address where culinary traditions meet refined execution.

Where is Daniel et Denise located?

The original Daniel et Denise Créqui is nestled in Lyon’s Part-Dieu district, at 156 rue de Créqui. You’ll also find sister establishments in Vieux Lyon, on Rue Tramassac, near Saint-Jean, each one offering a taste of the same exceptional French cuisine. Whether you’re staying in a nearby hotel, exploring the town, or arriving from the airport, the location is ideal for both locals and travelers.

What dishes are served at Daniel et Denise?

Daniel et Denise Créqui is known for its traditional dishes crafted with exceptionally fresh ingredients from local producers. Signature items include their award-winning pâté en croûte, silky foie gras, and the light, flavorful quenelle de brochet with Nantua sauce. Other must-tries are calf’s head with ravigote sauce, sweetbread salad, and the indulgent gratin dishes. The menu also features rustic specialties like andouillette, all rooted in Lyon’s gastronomic heritage.

Who is the chef at Daniel et Denise?

Joseph Viola, the heart and soul of Daniel et Denise Créqui, is a celebrated chef and Meilleur Ouvrier de France. Known for his deep respect for Lyon’s culinary traditions, Chef Viola has transformed the bouchon into a place of craftsmanship and excellence. He is also a key figure in the Les Bouchons Lyonnais association, advocating for the preservation of traditional Lyonnaise cuisine.

How to make a reservation at Daniel et Denise?

Due to its popularity, making a reservation is strongly recommended. You can book your table for lunch or dinner directly through the restaurant’s website or by phone. Whether it’s for a weekday mea, Monday through Friday, or a special Saturday night out, securing a spot ensures you’ll enjoy the full Daniel et Denise experience.

What are the reviews for Daniel et Denise?

With consistently high reviews—often exceeding 4.5 stars—Daniel et Denise Créqui is praised for its impeccable service, warm atmosphere, and outstanding food. Diners love the balance of gastronomique finesse and homey, traditional charm. Guests often share photos and heartfelt avis describing meals as memorable highlights of their visit to Lyon, France.

What is the atmosphere like at Daniel et Denise?

Expect a welcoming, family-style atmosphere with all the hallmarks of a true bouchon lyonnais: checkered tablecloths, rustic wooden tables, copper pots, and a décor that reflects the rich history of Lyon’s culinary scene. The setting is friendly, local, and deeply rooted in tradition—a space where classic recipes meet generous hospitality.

What is the history of Daniel et Denise?

The story of Daniel et Denise Créqui began in 1968 when Daniel Léron and his wife Denise transformed a former butcher shop at 156 rue de Créqui into a culinary landmark. In 2004, Joseph Viola took over the reins, continuing the legacy of tradition, excellence, and gastronomique passion. The restaurant has since expanded with new locations and a gourmet boutique, while always remaining true to its roots.