La Tête de Lard in Lyon: Playing by the cook
Concocté par Valentin
This month, the Compagnie du Rognon makes a stop at La Tête de Lard in Lyon. A bouchon that prides itself on being convivial, rustic, and, above all, gloriously pork-centric. In short, we couldn’t wait to pig out.
Family Spirit
La Tête de Lard is, above all, a family affair: a father-and-son duo, Bernard and Yoann Blanc, who opened their bouchon in 2009. The father runs the dining room while the son commands the stove, drawing on experience gained at Café des Deux Places and Le Musée—another iconic name in the genre. Together, they aim to deliver honest, traditional Lyonnaise cuisine in a warm, rustic setting. (Photo credit: Les Bouchons Lyonnais)
The pork of entry in bouchon territory
Years later, it’s clear the bet paid off. Every evening, groups of hearty eaters gather at La Tête de Lard. Plates are wiped clean, laughter rings out, and the atmosphere buzzes with celebration. In one corner, a waitress keeps rhythm with the resounding thud of the bread slicer perched on an antique sideboard. Everyone’s welcome at La Tête de Lard: even vegetarians will find a seat, and, rumor has it, even a visitor from Saint-Étienne can come—as long as they leave quickly.Welcome a boar
The décor at La Tête de Lard is unapol-hog-etically porcine. Pig heads adorn the walls, while tripe-themed nods appear in vintage ads and framed sketches scattered throughout the dining room. With space for 60 guests, the room charms with its authentic, rustic character: exposed stone walls, period furniture, red banquettes, and, of course, the traditional red-and-white checkered tablecloths.
Bouchon starter kit
Yoann Blanc’s cooking strikes a balance between Lyonnais staples and bolder interpretations. On the traditional side, expect pied and muzzle salad, saucisson brioché, salade lyonnaise, or the iconic gâteau de foie with crayfish sauce—generously portioned, naturally. For the more daring, there’s crispy calf’s head, pumpkin velouté with garlicky snails, and a goat cheese and beetroot terrine.
Martial lard
The feast rolls on as the chef reimagines Lyon’s traditional classics. Andouillette with mustard sauce? Of course—but baked in a pastry crust for added texture. Blood sausage with apples? Why not caramelized nectarines instead, for a subtler sweetness? Pork shoulder? Absolutely—but paired with a delicate lard cream for a twist on the familiar.
Happy as a pig in Cheese
After indulging in a few Saint-Marcellin cheeses and a signature cervelle de canut, it’s time for dessert. Some standards are present—tarte praline leads the pack—but the menu ventures into fresher, more unexpected territory: poached pear with raspberry coulis, lemon-and-pumpkin soup, raspberry and mascarpone mousse, and orange blossom crème brûlée.
About La Tête de Lard in Lyon
Where is La Tête de Lard located in Lyon?
How can I view the menu at La Tête de Lard?
You can check out the menu online via their official website. However, for the full experience, we recommend booking a table and enjoying the warm hospitality on-site. This bouchon is particularly recommended in the evening to soak up the typical Lyon atmosphere.
What are La Tête de Lard’s culinary specialties?
The restaurant offers iconic dishes from Lyon’s culinary heritage, such as andouillette en croûte (andouillette in pastry) or tablier de sapeur. According to TripAdvisor and Google reviews, guests particularly appreciate the quality of the dishes and the friendly, welcoming service.
Where can I find more information about La Tête de Lard?
For further details, visit their official website. There you’ll find information on the menu, the ambiance, and customer reviews—perfect for planning your visit to Lyon and discovering one of its best bouchons.
What do customers say about La Tête de Lard?
Reviews on TripAdvisor and Google highlight La Tête de Lard as one of the best bouchons in Lyon. Guests frequently praise the authentic cuisine and warm hospitality, making it a top choice for an immersive dining experience.
Do I need to book a table at La Tête de Lard?
Yes, reservations are strongly recommended—especially for dinner—since this bouchon is very popular for its traditional dishes and lively atmosphere.
What are La Tête de Lard’s opening hours?
The restaurant is open Monday through Saturday, with lunch service from 12:00 PM to 1:30 PM and dinner from 7:00 PM to 9:30 PM. It is closed on Sundays—an important detail to note when planning your outings.
Does La Tête de Lard offer hotel accommodations?
No, La Tête de Lard is strictly a restaurant and does not provide lodging. However, several hotels are located nearby, including in Lyon’s 3rd arrondissement.
What is La Tête de Lard’s wine selection like?
The wine list features an excellent selection of regional wines, notably from Beaujolais and the Rhône Valley—perfect pairings for the traditional dishes of Lyon. This completes the authentic experience of dining at a true bouchon.
Has La Tête de Lard received any distinctions?
Yes, this bouchon proudly holds the certification of the “Les Bouchons Lyonnais” association—a guarantee of adherence to the culinary traditions of the region and a mark of quality among Lyon’s restaurants.
What is the mission of the “Les Bouchons Lyonnais” association?
This association aims to protect Lyon’s culinary heritage by certifying restaurants that uphold the traditions and authenticity of Lyonnaise cuisine.
What makes a bouchon lyonnais different from other French restaurants?
Bouchons stand out for their convivial atmosphere and menus showcasing local specialties, offering an authentic immersion into Lyon’s culinary culture—making them unique among restaurants in France.
What typical dishes can you enjoy at La Tête de Lard?
Expect to find signature dishes like andouillette en croûte and salade lyonnaise, both emblematic of Lyonnaise gastronomy and a perfect representation of the bouchon tradition.
Do bouchons play a role in preserving Lyon’s culinary traditions?
Absolutely. Bouchons like La Tête de Lard are key in safeguarding Lyon’s gastronomic heritage. They allow locals and visitors alike to savor regional flavors and appreciate the cultural richness of the Auvergne-Rhône-Alpes region.
Is La Tête de Lard open on Sundays?
No, the restaurant is closed on Sundays. It is only open during the week and on Saturdays for lunch and dinner—a key detail for visitors looking to explore the best bouchons in Lyon.
What is the price range at La Tête de Lard?
Prices are reasonable for an authentic Lyonnais bouchon, offering great value for the quality and portion sizes. For specific details, check the menu online or visit the restaurant directly.
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