Through Anthony Sudanic
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The museum is not a restaurant like the others. For starters, it’s a Lyonnais cork. A Lyonnais stopper like no other. A Bouchon Lyonnais where, after tasting your meal, the owner takes you on a tour on a traboule. A traboule like no other…
you have to go to peninsula of Lyon eat at the museum. To enter, one does not go through the main entrance, but through a kind of backyard, a passage that separates the two kitchens of the restaurant.
“Lyonnaise cuisine is a bit exotic in quinoa time”
Red checkered tablecloths, wooden chairs, tables close together to hear and join in the neighbors conversations… “Getting to know each other is great. In the restaurant you have to be one meter away from each other. Here people sometimes go back to drink cannons together if they didn’t know each other,” describes the restaurateur, Luc Minaire.
Everything is done to make you feel at home. When the boss arrives, he always has the right word, the sentence that goes right.
“A good Lyonnais cork? It should be casual† Lyon’s cuisine is a bit exotic at the time of quinoa. It is a kitchen of love. Bouchon Lyonnais is the kitchen of our grandmothers. †
When the museum was called the Six Buttocks
He sits next to the customers, presents them the menu, talks to them about history, anecdotes, rebounds… He has fun. This professional baker has a passion for history, so he shares. The museum is known for its delicious pork cheek, its excellent brioche sausage, but above all for the visit of its very unique traboule.
“When I took over the museum in 2004, no one had seen this traboule. Moreover, the inhabitants of Lyon did not call the restaurant the Museum but the Six Bills. It was run by the three Laverriere sisters and only boys came here. They looked more like bankers or customers of the Presqu’Île. †
The only Renaissance traboule in the Presqu’île
At the end of the last service meal, Luc Minaire offers his customers to get up and drink the coffee in the traboule next door. The one and only Renaissance traboule in the Presqu’Île. The only traboules from this period are usually found in Vieux Lyon.
He invites a dozen customers to this Renaissance courtyard and begins his story about the history of Lyon. He talks about life as a politician in Lyon, multiplies historical winks, has fun with the bourgeoisie in the capital of Gaul.
“I have all kinds of clients, from radio canuts to bankers”
“I had a bakery in Saint-Cyr-au-Mont-d’Or for ten years. I left because they bought Porsches and Ferraris, but I preferred Maseratis. There are only rich people who will never see a poor one. My cap is a meeting place. Other corks no longer appeal to me, because they are more about hunting, nature and tradition. †
Luc Minaire does not have his tongue in his pocket and it is certainly for the authenticity of the restorer and his cork that the Museum is such a success. “I have all kinds of clients, from radio canuts to bankers. Left, right, center, everything… Avoid idiots as much as possible”.
“If all idiots were Parisians, it would be too practical”
What is a disadvantage for Luc Minaire? “If all idiots were Parisians, it would be too practical. Cons are everywhere. As Coluche said, “next year’s acorns are already here”† We see this clearly in election time. †
Luc Minaire is preparing the brioche sausages for lunch on Thursday 21 April. They are ready to go into the oven. The Stéphanois of birth slips one last:
“We are in a society where we refuse to see our past. Traditions have reasons. Village festivals? We say it sucks, we don’t want to see rednecks. It’s like idiots: you have to get used to living with them to protect yourself. †
To taste an excellent brioche sausage, take a history lesson in Lyon, see a beautiful traboule and put the meaning of life in perspective. It’s on Rue des Forces 2, where you need to go… And you don’t have to push the door, it’s already open.
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