Daniel & Denise Créqui


Daniel & Denise Créqui


This is where it all began! Daniel and Denise Léron opened this famous Lyonnais bouchon in 1968, before Joseph and Françoise Viola took it over in 2004. Two “Meilleurs Ouvriers de France” (Chefs of the Year) have run the place for more than 50 years: something that makes it very special.

This gastronomic bouchon is located near the Part-Dieu train station. Take a trip through Lyonnais culinary heritage with a fine, elegant meal. Enjoy a friendly, warm atmosphere–whether you sit in the dining room or on the outdoor terrace (open in the summer). Daniel & Denise Créqui has been awarded a “Bib Gourmand” from the Michelin Guide.

Continuing Lyonnais traditions, we offer “mâchons” in our three restaurants (by reservation only). The mâchon is a traditional meal that Lyon’s silk-weaving workers used to have in the morning after their night work. It is made of pork and beef products and red or white wine.

We offer group menus upon request (12 guests minimum).

Our restaurant is available for private bookings for up to 70 guests. Our dining room is also available for your private events, accommodating up to 12 guests.

Informations
156 rue de Créqui 69003 Lyon
Metro line D: Place Guichard
Parking Bonnel
Phone: +33 478 606 653

Hours:
Monday to Friday: lunch and dinner
Closed on Saturdays and Sundays

Menu


Menu


Menu


Menu


Main course and Desert
Please ask the Maître d’hôtel the suggestion of the day from the Chef Tanguy

Floating island with Saint Genix praline
Or
The fresh cottage cheese from Rians with Bresse cream or with red fruit coulis
Or
The dessert of the day

Foie gras and sweetbread pâté in a pastry case (World Champion 2009)

18 €


Duck foie-gras terrine with artchoke, chicken sauce dressing

19 €


The traditional lyonnais salade bowl of “Daniel & Denise”, snout salade, lentils from Croix-Rousse, salad of potato amandine and smoked salmon

14 €


The smoked salmon and endive salad, vegetables, deviled egg, white cheese dressing

16 €

Veal’s head cooked in stock (French origin) with a sauce ravigote

18 €

Mushroom’s velouté, poached egg and chestnut chips

14 €


Fresh free range eggs “P’tit Gone” poached in red wine sauce with pearl onions, bacon, mushroom and croutons

16 €


Omelette with crayfish tails, Nantua sauce

16 €

Steamed cod with citrus flavours, leek and white butter

24 €


Homemade Pike Quenelle Lyonnaise with a Nantua sauce

21 €


The wild market fish, with the garnish of the day. Market price, ask to the Manager 

Pork tripe sausage with mustard sauce

19 €


Veal’s head cooked in stock with a ravigote sauce (Origin France)

22 €


Pan-fried calf’s liver, deglazed with vinegar and served with parsley vinaigrette (origin France)

26 €


Old-fashionned pot-roasted calf’s kidney

25 €

Lyonnais sausage with pistachio baked in a brioche “Henri Bouillet” style

18 €


Veal breast, rolled with black pudding, smoked garlic cream

24 €


Grilled Salers beef sirloin with black pepper and flambéed with cognac

26 €


Farm-raised AOC Bresse chicken with morel mushrooms and cream sauce

30 €


Confit Beef paleron daube style, carrot’s mousseline and soft spices

21 €


Pork knuckle confit with vinegar and tarragon

22 €


Sautéed vegetables – vegetarian

17 €


Pan-fried gree beans

5 €


Extra side dishes per table

5 €

Fresh fromage with herbs with old vinegar, parsley chives shallot, garlic

7 €


Faisselle from Rians with cream from Bresse or red fruits coulis

7 €


Cheese box

7 €


1/2 Saint-Marcellin from Mère Richard

7.50 €

La coupe colonel : Lemon sorbet, vodka, candied lemon

7 €


Le sorbet vigneron : Blackcurrant sorbet, blackcurrant cordial, marc égrappé

8 €


Rhum (Saint James) home-made rhum baba

8,50 €


Floating island with Saint Genix praline

7 €


Tarte tatin with Saint Genix pralines

7,50 €


Crème brûlée with Bourbon vanilla flavoured

7 €


Enzo’s chocolate eclair

8.50 €


The brioche way french toast with praline spread

8.50 €

Angus beef sirloin steak seared
Or
Souffléed Lyonnais pike dumpling baked in a crayfish cream suace
Or
Roasted farm-raised chicken breast


Assorted ice creams and sorbets served with a honeyed madeleine


Served with water syrup

Main course and Desert
Please ask the Maître d’hôtel the suggestion of the day from the Chef Tanguy

Floating island with Saint Genix praline
Or
The fresh cottage cheese from Rians with Bresse cream or with red fruit coulis
Or
The dessert of the day

Foie gras and sweetbread pâté in a pastry case (World Champion 2009)

18 €


Duck foie-gras terrine with artchoke, chicken sauce dressing

19 €


The traditional lyonnais salade bowl of “Daniel & Denise”, snout salade, lentils from Croix-Rousse, salad of potato amandine and smoked salmon

14 €


The smoked salmon and endive salad, vegetables, deviled egg, white cheese dressing

16 €

Veal’s head cooked in stock (French origin) with a sauce ravigote

18 €

Mushroom’s velouté, poached egg and chestnut chips

14 €


Fresh free range eggs “P’tit Gone” poached in red wine sauce with pearl onions, bacon, mushroom and croutons

16 €


Omelette with crayfish tails, Nantua sauce

16 €

Steamed cod with citrus flavours, leek and white butter

24 €


Homemade Pike Quenelle Lyonnaise with a Nantua sauce

21 €


The wild market fish, with the garnish of the day. Market price, ask to the Manager 

Pork tripe sausage with mustard sauce

19 €


Veal’s head cooked in stock with a ravigote sauce (Origin France)

22 €


Pan-fried calf’s liver, deglazed with vinegar and served with parsley vinaigrette (origin France)

26 €


Old-fashionned pot-roasted calf’s kidney

25 €

Lyonnais sausage with pistachio baked in a brioche “Henri Bouillet” style

18 €


Veal breast, rolled with black pudding, smoked garlic cream

24 €


Grilled Salers beef sirloin with black pepper and flambéed with cognac

26 €


Farm-raised AOC Bresse chicken with morel mushrooms and cream sauce

30 €


Confit Beef paleron daube style, carrot’s mousseline and soft spices

21 €


Pork knuckle confit with vinegar and tarragon

22 €


Sautéed vegetables – vegetarian

17 €


Pan-fried gree beans

5 €


Extra side dishes per table

5 €

Fresh fromage with herbs with old vinegar, parsley chives shallot, garlic

7 €


Faisselle from Rians with cream from Bresse or red fruits coulis

7 €


Cheese box

7 €


1/2 Saint-Marcellin from Mère Richard

7.50 €

La coupe colonel : Lemon sorbet, vodka, candied lemon

7 €


Le sorbet vigneron : Blackcurrant sorbet, blackcurrant cordial, marc égrappé

8 €


Rhum (Saint James) home-made rhum baba

8,50 €


Floating island with Saint Genix praline

7 €


Tarte tatin with Saint Genix pralines

7,50 €


Crème brûlée with Bourbon vanilla flavoured

7 €


Enzo’s chocolate eclair

8.50 €


The brioche way french toast with praline spread

8.50 €

Angus beef sirloin steak seared
Or
Souffléed Lyonnais pike dumpling baked in a crayfish cream suace
Or
Roasted farm-raised chicken breast


Assorted ice creams and sorbets served with a honeyed madeleine


Served with water syrup