The cook sets up his Maison Marguerite facing the prefecture. He joined forces with Jacky Fournier, the owner of the Croix-de-Félix estate, in Vailhauquès.
“Paul Bocuse, it’s a big house. I started as a sausage maker and I did a bit of everything. People said that I was a good clerk. I learned rigor there.”
Stéphane Martin spent nineteen years working with Paul Bocuse in the kitchen. More than an apprenticeship, a real sharing of experience for those who had already fallen into the pot at a very young age since their grandparents had opened their restaurant, Chez Marguerite, in 1958, in Yonne. Marguerite was her grandmother’s first name. Hence the name of the restaurant. First the Ferme Marguerite, for three years, in the Mediterranean district. From now on, we will have to talk about Maison Marguerite.
Lyon cork
To expand, Stéphane Martin and his wife Sarah, who works in the dining room, moved to Place des Martyrs-de-la-Résistance, opposite the prefecture, taking over from the 1789 restaurant.It’s the most beautiful place in the city, the Arc de Triomphe, Avenue Foch, it’s magnificent”do they appreciate The room too, vaulted, superb. It remains to be seen what customers will find on the plate. “It will be Lyonnais cork“, indicates the couple. “Quality and local at the price of neighboring competition.” Or €25 starter-main course-dessert for lunch, €14.50 for the daily special; €38 for the evening menu. Tuesday to Saturday. “All the French gastronomy is there: the homemade duck confit cooked for five hours in its own fat, the pork shank, the tarte tatin faithful to Paul Bocuse…“, lists Stéphane Martin, who wants to be faithful to his mentor.
“With the crayfish juice, it’s something!”
It evokes the Lyonnaise quenelle with crayfish according to the “real recipe from Monsieur Paul, based on tomato, cognac, onion. We poach the quenelle, it makes a beautiful soufflé and we serve on a board. And with the crayfish juice, it’s something! “
The former regulars of Ferme Marguerite have already planned to follow the couple in their new adventure. And their new setting.
Wines from the region
In this affair, chef Stéphane Martin joined forces with Jacky Fournier, a personality in the world of wine as a winemaker and owner of the Croix-de-Félix estate, in Vailhauquès. Inevitably, he is in charge of the wine list. And he intends to highlight the region’s production. “To make them better knownhe explains. And not necessarily those who are the best referenced or the best known.”
Plate and glass, plenty to enjoy. And starting this Saturday for the first opening weekend. In fine weather, it will have its terrace in Impasse Périer, facing the prefecture.
