Opened this Tuesday, June 25, Joseph Viola’s new restaurant “Daniel et Denis en voyage” is not a traditional “Lyonnais cork”, warns the person concerned on BFM Lyon.
“You have to eat well in a station.” It is with this desire that the chef and best worker in France Joseph Viola has just opened a new restaurant “Daniel et Denis en voyage” in the heart of the new wing of the Lyon Part-Dieu station.
Guest of BFM Lyon this Tuesday evening, June 25, he returned to this opening. “It’s a desire that came after a meeting with the SSP group who suggested this opening to me. A station is nice and in a station, you can also eat well,” he admitted.
Around fifty seats during the opening
For the chef, already the owner of three brasseries in Lyon and a grocery store, this opening is “a challenge”. Even if he warns: “It’s not a Lyonnais stopper, there will be signature dishes and many others, but also lots of entertainment.”
This Tuesday, the doors of the restaurant opened to customers. Certainly travelers, but not only that.
“It’s not a place specifically for travelers, but a place for all gourmets who want to come and enjoy a quenelle, a pâté en croute and sweets. We’re going to cook as we usually do in our establishments”, warns Joseph Viola at the microphone of BFM Lyon.
And for this first service, even if the exterior work “is not finished”, the gourmands were present
“It went well. It’s extraordinary because it’s an opening, new premises, new team but the customers were there. We had around fifty seats this lunchtime,” he admits.
From now on, there are four restaurants bearing the name “Daniel et Denise” in Lyon. Except that you can travel in the last one.
Martin Regley Journalist
