La Compagnie
du Rognon
The company of connoisseurs of Lyonnaise good taste.
For bouchon-hoppers with a hunger for feasting, before feasting, and even after feasting.
Our last bouchons of the Month
À ma Vigne: steak, fries, and Lyonnais delights
À ma Vigne: steak, fries, and Lyonnais delightsÀ ma Vigne embodies the very challenge of a modern Lyonnais bouchon: facing the times without turning its back on tradition. Keeping the scent of butter in the air, without letting it smell like mothballs. A challenge the...
Les 4G in Lyon: a wolfish appetite in Gorge de Loup
Les 4G in Lyon:a wolfish appetite in Gorge de LoupWhoever said all the best bouchons in Lyon are on the Presqu’île? Today, the Compagnie du Rognon sets its little trotters down in the 9th arrondissement to discover Les 4G — an establishment that, in just a few years,...
Le Mercière in Lyon, at the mercy of indulgence
Le Mercière in Lyon, at the mercy of indulgenceLe Mercière, the Lyonnais bouchon, single-handedly restores the gastronomic reputation of its namesake street. An institution that’s managed to charm tourists while building a loyal crowd of regulars. Its success lies in...
About the Compagnie du Rognon
It’s the story of six gones who decided to stir the pot.
By ditching dietary restrictions and food taboos.
And by reconnecting with gastronomy
in all its glorious generosity.
In short, rather than being taken for hams,
we decided to just eat them.
The Companions
Here are our valiant companions, handpicked from across the globe, from Chile to Melun.
They’re the Guardians of the Gras-laxy, the horsemen of the apérocalypse, the Justeak league.
What do they have in common? They are all black-belts in cordon-bleu.
Matías
Plaza
After a Childhood in the country of the Easter Islands, he eventually ate all the eggs as well as the rabbit. Now a world explorer, he turned over Patagonia for Pata-negra but will never forget his tatin roots.
Valentin
Thiriet
The outfeaster of eastern Lyon, with a Nobelly price of good fare. For him, quality and quantity are the two sides of the same loin, that he loves to engulf as the piggy bank that he is.
Ege
Tireli
Borned and raised in Turkey, he never chickens out and received the Légion Doner for it. He likes resourcing in a Hamham, but always reaches higher ground when the floor becomes baklava.
Léonard
Tschora
He likes to stir the pot and ham it up. Olympic champion of parallel bars, he likes his plate as he likes to be: well-sauced. Beware: he’ll drive you nuts and eat you whole for his quatre-heures.
Juliette
Plisson
Don’t be fooled by Juliette’s doe eyes: she ate Bambi’s entire family with hunter’s sauce. For never was a story of more roe than this of Juliet and her Romesco.
Paul
Poulain
As a proud bearer of the name of Lyon’s legendary chef Paul Bocuse, Paul stands out in his extravagant Modern Lard style. For him, hungry and angry are synonyms, and he always put too much oil in his paintings. Even some butter !
Martin
Schneider
Martin could seem like the archetypal Swiss: both bank account and belly are chock-full. However, in front of a juicy Bavette or a nice piece of Gruyère, he doesn’t stay neutral too long and is quick to draw his army knife.
The Compagnie’s values
Epicureanism
From charcuterie to cheese boards, with a splash of ruby red wine, our daily diet inspired the movie 50 shades of grape.
camaraderie
You’re never truly in your element if you’re not in good company! A proper feast is made of bread, wine, and a bunch of good friends.
Curiosity
The Compagnie never rests on its laurels. We’re always on the lookout for new ways to delight
our taste buds.
The joys of the Compagnie
Bouchon of the Month
The foundation of the Compagnie: paying our monthly respects to Lyon’s gastronomy by sharing a feast fit for kings.
Tastings
Always on the lookout for the best, the Compagnie aims to spotlight the standard-bearers of our culinary heritage.
… and good old feasts!
Any excuse is a good one to stuff ourselves like a minister’s sleeve! The rognonerie goes on a bender and knocks back the booze!
