Nutritional values ​​per 100 g:

Calories: 141 kj / 34 kcal
Fat: 1.3 g
Of which saturated fatty acids: 0.5 g
Carbohydrates: 0 g
Of which sugars: 0 g
Protein: 5.4 g
Salt: 0.24 g

Daniel & Denise is a renowned gastronomic company based in Lyon, France, dedicated to authentic Lyonnais cuisine. Led by chef Joseph Viola, recipient of the prestigious title "Meilleur Ouvrier de France" (2004), the family business operates three traditional Lyonnais bouchons and a delicatessen, all of which have been awarded the Michelin Bib Gourmand.

The success story of Daniel & Denise is inextricably linked to the career of their head chef. Joseph Viola, born in December 1965 to Italian immigrants in the Vosges Mountains, discovered his passion for cooking at a young age. After a two-year apprenticeship with René Remy at the Hôtel des Vallées in La Bresse, he gained valuable experience for four years with Michel Guérard in Eugénie-les-Bains, where he rose to the position of sous-chef. He perfected his expertise in Lyonnais cuisine during a ten-year stint at Léon de Lyon before receiving the prestigious title of "Meilleur Ouvrier de France" (Best Craftsman of France) in 2004.

That same year, Joseph Viola and his wife Françoise took the plunge into self-employment, taking over the long-established Daniel & Denise restaurant on Rue de Créqui from Daniel Léron (MOF 1976). The experienced duo, with Joseph in charge of the kitchen and Françoise managing the front of house, skillfully blends tradition with elegance and generosity with simplicity. The success of their first location led to continuous expansion: in 2012, they opened Daniel & Denise Saint-Jean in historic Vieux Lyon, followed by a branch in Croix-Rousse in 2015, and in 2017, they added the Épicerie-Comptoir Daniel & Denise in Villeurbanne.

Daniel & Denise's culinary offerings focus on "Cuisine Canaille," a rustic yet refined interpretation of traditional French cuisine. Specialties include the 2009 World Championship-winning Pâté en croûte with duck foie gras and sweetbreads, Quenelle de brochet with Nantua sauce, Omelette du curé aux écrevisses, calf's head in bouillon with ravigote sauce, Bresse poultry with morels and cream, and the Tarte tatin à la praline de Saint-Genix. These dishes embody a vibrant and comforting cuisine that puts the product first and strives for the highest culinary excellence.

Joseph Viola is actively involved in the industry as a member of the "Toques Blanches Lyonnaises" and the "Association des Bouchons Lyonnais." He participates in organizing the Bocuse d'Or and regularly attends culinary events in France and internationally to share his knowledge and mentor the next generation of chefs. He has also documented his expertise in two cookbooks: "La Cuisine Canaille" and "Recettes et Confidences."

Daniel & Denise thus stands for authentic Lyonnais gastronomy at the highest level and is not only a culinary establishment, but also an important ambassador of French cuisine, combining tradition with innovation and always emphasizing the quality and use of high-quality, regional products.

Manufacturer: Daniel & Denise, 156 rue de Créqui 69003 Lyon, France