Joseph Viola

Sacred "Meilleur Ouvrier de France", the chef Joseph Viola is at the head of the gastronomic 'bouchons lyonnais' Daniel & Denise, which became real institutions. He revisits traditional cuisine from French culinary heritage with lightness and precision. He declined his concept in a French Epicerie-Comptoir version to offer a friendly place dedicated to bold cuisine, where everything is homemade. Generosity, sharing and pleasure between friends are the watchwords of this cheerful and passionate chef.

LES CONFIDENCES DU CHEF


 


Are you rather "salty" or "sweet"?


Rather salty!


 


What is your definition of cooking?


For me cooking is all about good products but also about laughs, pleased faces, sparkling eyes, it is about sharing food with conviviality around large tables. Everyday I work hard so that Daniel & Denise embodies the essence of the bold and popular cuisine I like so much and which is comforting and reassuring.


 


What is your favourite food?


The artichoke.


 


What is your sweet temptation?


The pot-au-feu. It's a dish that brings people together and that reminds me many memories.


 


Do you have a chef's tip to share with us?


When you buy seasonal fruits, you should put them for 3 to 4 hours in a salad bowl sealed with plastic film at room temperature. It helps to accentuate the taste of the fruit.


 


Do you have a message for the Box of Chefs?


I am very proud to collaborate with the Box of Chefs, which celebrates taste and good products. I hope you will enjoy discovering my bold cuisine through this box. All the products are made from exclusive recipes both refined and gourmet and respecting tradition. The Box of Chefs is bold and I thank you for you trust!



CONSEILS DE DEGUSTATION
Easily make a pie with praline from Saint-Genix!



INGREDIENTS
Pastry


Flour 250g


Egg 1 yellow


Butter 125g


Salt 5g


Sugar 25g


Garnish


Praline spread with Daniel & Denise praline 180g



PREPARATION
Pastry


Mix the flour with the butter, sugar and salt using your fingertips. Then add the egg yolk and a tablespoon of water if necessary. Stir and rest for 2 hours in the refrigerator.


Roll out the dough with a thickness of 4 millimeters. Cut a disc and bake at 180 ° for 20 minutes. The dough must be coloured. Make it cool.


 


FINISH
Open the jar spread and heat it for 30 seconds in the microwave and spread with a spoon on the cooked dough. Place 5 minutes in the refrigerator. Enjoy it!


Our tip: The Daniel & Denise praline can also be spread on a lightly toasted bread or on a brioche. If you want it to be even smoother, just warm it up 10 seconds in the microwave.


 

His address

Daniel et Denise Croix-Rousse

8 rue Cuire

69004 Lyon

Daniel et Denise Saint-Jean

36 rue Tramassac

69005 Lyon

Daniel et Denise Créqui

156 rue de Créqui

69003 Lyon

THE PLEASURE OF GIVING

Treat your family and friends by offering them exceptional products, delivered at home.


Gift

The box of Joseph Viola