The Bistrots des Cuisiniers

The success story of Jean-Paul Lacombe

A talented chef, Jean-Paul Lacombe was 23 when he took over the reins of the family restaurant at the death of his father in 1972. In 30 years, he has turned his restaurant, “Léon de Lyon”, into an unavoidable halt in Lyon for those who appreciate the finest in cooking by obtaining his second Michelin star in 1978 and a mark of 18/20 from GAULT & MILLAU. A member of Relais and Chateaux in the category of “gourmet halts” since 1985, he welcomed the nine heads of state during the G7 meeting in 1996 and made the front page of the New York Times. Keeper of Lyon’s culinary tradition, he developed a new concept from 1974 calling it “les Bistrots de Lyon”. Each “bistrot” or pavement restaurant is run by a chef who was trained in his restaurant and takes an active interest in its running. In all his eight restaurants, seven of which are in various parts of Lyon and the eighth, the “Coq à Juliénas”, set up in 2001, the cooking is based upon fresh market produce. Particular care is taken in the cooking and this attention carries through to the decoration of the restaurant: decorative objects and interesting knick knacks like that amusing collection of little pots that form pictures, bronzes, copper pans and salt-cellars. Such a novel way to delight the eye as well as the palate.

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