Restaurant Daniel & Denise, Joseph Viola, Lyon, 12/14/18

building
building

Daniel & Denise is on the first floor of a corner building.  The 2 rooms are filled with things, hanging foods, items for sale, framed pictures and awards, cookware, etc., and the very close small tables are covered with red checkered cloths and topped with white paper.  White napkins are brightly embroidered with the Daniel & Denise logo, that match the bright red of the bench seating.  One room has a tile floor as well as some tile on the walls, whereas the other room had wood, but both are crammed full of tables.   One corner accommodates a bar area and the check out machine.  The large menu contains a couple tastings, daily specials and a la carte options.  They also offer wine by the carafe in additon to by the bottle.  Service was friendly and helpful but the English was limited.  We chose to order a la carte.  

entrance
entrance
inteior
interior
inteior
interior
table set up
table set up
Frankie admired the embroidered napkin
Frankie admired the named napkin

 

While looking over the menu options they brought a plate of toasted dark bread and a creamy herb spread.  It was all right, a good mix of textures but not particularly flavorful.

bread and xx
bread and spread
menu cover
menu cover
menu 1
menu 1
menu 2
menu 2
menu 3
menu 3
menu 4
menu 4
menu 5
menu 5
menu 6
menu 6
menu 7
menu 7
menu 8
menu 8
menu 9
menu 9
chalkboard menu
chalkboard menu specials
chalkboard set menu
chalkboard set menu
Frankie admired the floor
Frankie admired the floor
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restaurant details

 

Les Oeuf frais en Meurette, petits oignons, lardons, croûtons was eggs poached in red wine sauce with pearl onions, bacon cubes and croutons. The wine sauce was excellent and the eggs properly runny.   The croutons were tasty and added a good textural crunch to the dish.  It was a very nice dish.

eggs
Les Oeuf frais en Meurette, petits oignons, lardons, croûtons (eggs)
closer
closer
stirred
stirred

 

Le Pâté en croûte au foie gras de canard et ris de veau was foie gras and sweetbread pâté in a pastry case.  It was the World Champion in 2009.  Next to the paté were a couple leaves of lettuce that were well dressed and tasty,  The good crust didn’t adhere to the center part as well as some.  It was made with liver, foie gras and duck meats.  It had a good texture and was well enhanced by the onion jam that was on the side.  It was a perfect serving size to allow you to share and still have plenty.  It was good.  Bread service was slices of a dark dense bread.  The crust was not particularly crispy and it was a tad dry, but that is often a problem with pre-cut breads.

pate
Le Pâté en croûte au foie gras de canard et ris de veau
closer
closer
bread
bread

 

Le Rognon de veau rôti entier en cocotte facon grand-mere was Old fashioned pot roasted calf’s kidney.  The kidney was served in the Staub pot it was cooked in.  There was a alot of gravy with the pinkly cooked meat.  It was well cleaned so no off taste remained.  The sauce was good and the kidney had a good chew while not being rubbery.  The sauce was important to making this dish work.  It was a huge helping, especially with all the additional side dishes.  It was served with a side dish of carrots with parsley and butter, a bubbling hot pot of pasta and cream sauce and some fried potato slices.  The pasta had a strong nutmeg seasoning and the texture was quite nice.  It was really good.  The potatoes were sliced fairly thin and well crisped while still being creamy on the inside.  They were really good dipped in the sauces.  The carrots were fine just nothing special.

kidney
Le Rognon de veau rôti entier en cocotte facon grand-mere (kidney)
closer
closer
sides
side dishes
carrots
carrots
potatoes
potatoes
inside
pasta
Frankie spotted Lyon on the knife
Frankie spotted Lyon on the knife
kidneys
kidneys cut

 

La Volaille de Bresse AOC aux morilles was farm raised AOC Bresse chicken with morel mushrooms.  The chicken was nicely cooked and the tasty mushrooms were good.  The pretty sauce was creamy but low on flavor.  It also came with carrots and potatoes.  It was a nice portion.

chicken and morrels
La Volaille de Bresse AOC aux morilles (chicken and morels)
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closer
closest
closest
knife had their name
knife had their name on it

 

For dessert we tried their Le Baba maison ivre de rhum which was Rhum (Saint James) with home made baba with a side dish of cream.  The cream was mixed with mascarpone and vanilla.  The cream was inserted into the middle and then the whole thing was doused with rum.  The baba was good and moist but there was way too much cream, although it was tasty too.  It was a fine dessert.

digestifs
Digestifs
baba au rhum
baba au rhum
baba
baba au rhum
cream
cream
adding rum
adding rum
with cream added
with cream added
closer
closer

 

With our coffee came a bowl of sugared nuts that were very good.

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coffee
Frankie and the sugared nuts
Frankie and the sugared nuts

 

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