Nutritional values per 100 g:

Calories: 14 Kj / 3 Kcal
Fat: 0 g
Of which saturates: 0 g
Carbohydrate: 0 g
Of which sugars: 0 g
Protein: 0.6 g
Salt: 0.19 g

Daniel & Denise is a renowned gastronomic establishment based in Lyon, France, dedicated to authentic Lyonnais cuisine. Under the leadership of Chef Joseph Viola, holder of the prestigious title "Meilleur Ouvrier de France" (2004), the family-run 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 its chef. Joseph Viola, born in December 1965 as the son of Italian immigrants in the Vosges, 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 over 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 tenure at Léon de Lyon before receiving the coveted title of "Meilleur Ouvrier de France" in 2004.

That same year, Joseph Viola and his wife Françoise took the step into self-employment and took over the long-established Daniel & Denise on Rue de Créqui, succeeding Daniel Léron (MOF 1976). The proven duo, with Joseph running the kitchen and Françoise overseeing the service, skillfully combines tradition with elegance and generosity with simplicity. The success of the first location led to continuous expansion: in 2012, they opened Daniel & Denise Saint-Jean in historic Vieux Lyon, followed by La Dépendance in Croix-Rousse in 2015, and in 2017, they added the Épicerie-Comptoir Daniel & Denise in Villeurbanne to their range.

The culinary offerings of Daniel & Denise focus on "Cuisine Canaille," a rustic yet refined interpretation of traditional French cuisine. Specialties include the world-champion pâté en croûte with duck foie gras and veal sweetbread from 2009, pike quenelle in Nantua sauce, priest's omelet with crayfish, veal head in bouillon with ravigote sauce, Bresse poultry with morels and cream, and Saint-Genix praline tarte tatin. These dishes embody a vibrant and comforting cuisine that puts the product at the center 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 the organization of the Bocuse d'Or and regularly takes part in culinary events in France and internationally to share his knowledge and support 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 culinary art, combining tradition with innovation while always emphasizing quality and the use of high-quality, regional products.

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