daniel voyage lyon

Journée shopping à Primark Lyon - 0 à 3 ans

Profitez d'une merveilleuse journée de shopping au Primark du centre La Part Dieu à Lyon !

Lieux de départ de RDV:

Conthey , à la salle polyvalente à 05h00 - Martigny , à l'Aire de repos - Relais du Grand-Saint-Bernard à 05h20 - Aigle , au parking des Glariers à 05h50 - Montreux , au parking de Chailly à 06h20 - Lausanne , au parking du Vélodrome à 06h40 et Genève Aéroport , à l'arrêt de bus devant la gare CFF à 07h40.

Nous arriverons à Lyon aux alentours de 10h00-10h30 et nous en repartirons vers 17h00.

ATTENTION : en cas de peu de participants (minimum 20 personnes), nous annulons la journée shopping.

Formalités :

Les restrictions liées au COVID-19 ont été levées en France. Fournir une preuve de vaccination, de rétablissement après le COVID-19 ou de résultats de tests négatifs n'est plus nécessaire.

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CHEF DANIEL BOULUD

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Chef Daniel Boulud

Le voyage by daniel boulud.

World renowned chef Daniel Boulud, our Global Culinary Ambassador, has created his first signature restaurant at sea—Le Voyage SM  by Daniel Boulud. Just as the name implies, travel is the inspiration for Chef Daniel’s mouthwatering dishes. The global flavors he has infused into his menu are designed to give you a taste of the places that inspire him.

Dishes in Luminae

As our Global Culinary Ambassador, Chef Boulud has designed complimentary dishes for Luminae, our private dining experience included for all guests of The Retreat.

Chef's Table By Daniel Boulud

Exclusive Dining Experience for Booked Guests

Savor an incredible five-course meal designed by our new Global Culinary Ambassador, Chef Daniel Boulud. Prepare your palate for an exclusive dining menu that features the master chef’s soulful cooking, which is deeply rooted in French cuisine.

You’ll also receive a printed copy of the night’s menu, a photograph of your dinner experience, and a cookbook by the master chef himself, Daniel Boulud.

Delicious wine pairings for each course are available for purchase on board.

Daniel Boulud is Chef-Owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from outside Lyon, France, it is in New York that he has truly mastered the dining scene and is today considered one of America’s leading culinary authorities. Raised on his family’s farm in the village of Saint-Pierre-de-Chandieu, the chef remains inspired by the rhythm of the seasons and menus driven by fine ingredients. Since arriving in the US in 1982, Boulud has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition.

Boulud’s culinary accolades include James Beard Foundation awards for “Outstanding Restaurant,” “Outstanding Restaurateur,” “Best Chef, New York City” and “Outstanding Chef of the Year.” He has been named “Chef of the Year” by the Culinary Institute of America and Chevalier de la Légion d’Honneur by the French government. Restaurant DANIEL has been cited as “one of the ten best restaurants in the world” by the International Herald Tribune, has earned multiple Michelin stars and Wine Spectator’s “Grand Award”. In 2015 the World’s 50 Best Restaurants awarded Boulud the Diners Club® Lifetime Achievement Award for his success as a restaurateur, businessman, and ‘chef who is revered as one of the world’s finest.’ Boulud’s culinary style is reflected in nine cookbooks, including the definitive DANIEL: My French Cuisine (Grand Central Publishing, 2013) and his most recent My Best: Daniel Boulud (Ducasse Books, 2014).

Culinary Mentorship Program

Celebrity Cruises is working closely with Chef Boulud on a culinary mentorship program where the most talented up-and-coming chefs can hone their craft by learning from the best—both in our kitchens and in Chef Boulud’s. For us, teaming up with Chef Boulud is a recipe for (even more) culinary success

We've also teamed up with Chef Boulud to produce a series of videos sharing tips for flawless food preparation, cooking techniques, and presentation.

Hungry for more about Daniel Boulud? Check out our blog.

Learn how to prepare Chef Boulud's famous chilled spring carrot soup with prawns and corriander.

Previewing: Promo Dashboard Campaigns

With a foundation in classic French technique, Café Boulud offers a deliciously wide-ranging voyage of discovery in a refined setting.

Chef Boulud

DANIEL BOULUD, A NATIVE OF LYON, FRANCE, IS CONSIDERED ONE OF AMERICA'S LEADING CULINARY AUTHORITIES AND ONE OF THE MOST REVERED CHEFS IN NEW YORK, HIS HOME SINCE 1982. BEST KNOWN FOR HIS EPONYMOUS, EXQUISITELY REFINED DANIEL ON MANHATTAN’S UPPER EAST SIDE, HE HAS CONTINUALLY EVOLVED HIS CUISINE AND EXPANDED ACROSS THE UNITED STATES, AS WELL AS TORONTO, MONTREAL, THE BAHAMAS, SINGAPORE AND DUBAI.

HIS CULINARY ENDEAVORS HAVE BROUGHT HIM NUMEROUS ACCOLADES, YET HIS INSPIRATION REMAINS GROUNDED IN THE RHYTHM OF THE SEASONS. FROM HIS MICHELIN-STARRED FLAGSHIP, TO HIS RESTAURANTS ACROSS THE GLOBE, CHEF DANIEL’S CULINARY APPROACH REMAINS CONTEMPORARY WHILE STAYING TRUE TO FRENCH TRADITION AND HIS LIFE AS A CHEF IN NEW YORK.

ROMAIN PAUMIER

Executive Chef

KEVIN INOCENCIO

Executive Sous Chef

KATALINA DIAZ

Executive Pastry Chef

DEOANA ROMERO

Pastry Sous Chef

LAURA FARISSIER

Restaurant Manager

VICTORIA TAYLOR

Café Boulud on The Upper East Side

DESIGNED BY JEFFREY BEERS, THE INTIMATE SPACE FUSES CONTEMPORARY ELEGANCE WITH ARTISTIC DETAILING, IN THE SPIRIT OF TODAY’S UPPER EAST SIDE. LIKE THE MENU, WHICH HARMONIOUSLY BRINGS TOGETHER ELEMENTS EVOKING TRADITION, THE SEASONS, THE FRESHNESS OF THE GARDEN, AND A GLOBAL CULINARY VOYAGE, CAFÉ BOULUD REMAINS BOTH INVITINGLY FAMILIAR AND CHARMINGLY ECLECTIC. IN PARTNERSHIP WITH MAISON BARNES, IT OFFERS A SOPHISTICATED SALON-LIKE AMBIANCE AND AN EVERYDAY CELEBRATION OF THE FAMOUS FRENCH ART DE VIVRE. 

BUSINESS CASUAL ATTIRE IS STRONGLY RECOMMENDED. ATHLETIC OR LEISURE WEAR IS NOT PERMITTED AND GENTLEMEN ARE NOT PERMITTED TO WEAR SHORTS OR SANDALS IN THE DINING ROOM. BABY STROLLERS AND PRAMS CANNOT BE ACCOMMODATED IN THE RESTAURANT.

VISIT CHEF BOULUD'S OTHER RESTAURANTS

LUNCH | MON - FRI | 12:00 PM - 2:00 PM BRUNCH | SAT - SUN | 11:00 AM - 2:30 PM DINNER | MON-SAT | 5:00 PM - 10:00 PM DINNER | SUN | 5:00 PM - 9:00 PM

100 E. 63rd Street NEW YORK, NY 10065

TEL. 212-772-2600 [email protected] General Inquires

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Daniel et Denise

Owner : joseph viola.

Daniel et Denise is in Lyon’s third arrondissement. Formerly a butcher’s, then a shop selling sauerkraut, the restaurant now exudes the typical atmosphere of the bouchon, with copper warming-pans, wood panelling and red-and-white checked tablecloths. Born in the Vosges but a Lyon man at heart, Joseph Viola bought the restaurant from Daniel Léron in 2004. Having served his apprenticeship under Monsieur and Madame Rémy at Restaurant Les Vallées in La Bresse, he went on to perfect his skills working in a number of Michelin-starred restaurants. The great chef’s cooking offers the perfect balance between tradition and modernity, where traditional flavours combine with unusual savours, and classic dishes from the realms of Lyon’s gastronomic history are reworked with a touch of inspiration. His foie gras and sweetbread pastry, curate’s omelet and baba au rhum are quite simply to die for, while the service, under the watchful eye of wife Françoise, is both attentive and thorough. Find this restaurant also on lyonresto.com

Meilleur ouvrier de France 2004

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Voyage with Daniel Boulud

From paris to provence.

With restaurants across nine cities, I travel a lot and discovering new places, people and cultures is something I love and embrace year-round. In the spirit of summer, I'm transporting you home to France to discover some of my favorite regions. If you make the trip, I hope you enjoy these places as much as I do.   Bon Voyage! -Chef Daniel Boulud    PARIS   The capital is ever-changing, with an evolving culinary landscape that is worth a quick stop. I will usually take this opportunity to visit some of my dear friends and the latest exhibits in town.   STAY La Réserve Hotel and Spa Hôtel Relais Saint Germain by Yves Camdeborde   EAT Le Meurice Alain Ducasse La Poule au Pot by Jean-François Piège   DISCOVER Musée d'Orsay Maison Mulot by new owner Fabien Rouillard

LYON   Growing up on a farm outside of Lyon, it’s where I discovered cooking. Its geographic situation and proximity to so many different regions makes it the epicenter of fine French food and wine.   STAY La Villa Florentine Hôtel Le Royal   EAT Le Suprême by Grégory Stawowy  Neuvième Art by Christophe Roure   DISCOVER Les Halles de Paul Bocuse Musée des Confluences   SAVOIE   East of Lyon, bordering Italy and Switzerland, is the Savoie, the most mountainous part of France as it includes the vast French Alps. There’s no better time to discover this beautiful region where cheese production reigns supreme.    EAT & STAY  Auberge du Père Bise by Jean Suplice (Talloires-Montmin) Flocons de Sel by Emmanuel Renaut (Megève) Clos des Sens by Laurent Petit (Annecy)   DISCOVER Fromagerie Pierre Gay  Lac d’Annecy and the Vieille Ville Chamonix Mont Blanc   PROVENCE   Summer in Provence is magical. It boasts beautiful produce and some of the most impressive and diverse landscapes, from lavender fields and vineyards to beaches and mountains.   STAY  Domaine de Capelongue (Maisons Edouard Loubet, Bonnieux) Baumanière (Les Baux de Provence)   EAT La Chassagnette by Armand Arnal (Arles) Louison by Gérard Passedat (Villa La Coste, Le Puy-Sainte-Reparade)   DISCOVER Antiques at L'Isle-sur-la-Sorgue Coming soon: LUMA Arles

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Restaurant Review: Daniel et Denise Crequi in Lyon

On a raw winter’s night, it was an almost vertiginous pleasure to step through the doors of this cosy bouchon not far from Lyon’s Gare de la Part-Dieu. En route to Switzerland from my place in a village near Uzès, I had decided to break the trip in Lyon both to avoid an ungodly early-morning departure and also to offer myself a meal of the Lyonnais comfort food I had been craving ever since Covid broadsided our lives and put this profoundly delicious and solacing cooking out of reach for a long time.

This bouchon is so charmingly old-fashioned and traditional in its décor that it almost looks like the kind of French restaurant a Hollywood set designer might have conjured up – think red-checked tablecloths, milk glass sconces, cracked tile floors, and caramel varnished wood panelling. Its chef is the amiable and very talented Joseph Viola , a Meilleur Ouvrier de France who has four bouchons in different districts of Lyon and its environs, and he’s made the traditional cooking of the capital of the Gauls his life’s work.

View this post on Instagram A post shared by 🦋 (@lyzza69)

Still, if the menu at Daniel et Denise Créqui reads as a tantalising anthology of traditional French dishes, Viola also offers a few lighter, contemporary dishes, including a catch-of-the-day, which express his affinity for fresh, local, seasonal produce. That said, I couldn’t wait to dive into a feast of the Lyonnais dishes I’d been missing so much, and knowing that I was headed for a solitary but festive feast, I’d skipped lunch that day.

So I started with a slice of the sumptuous pâté en croûte made with duck foie gras and sweetbreads that won Viola an award for the world’s best pâté en croûte in 2009. With a glass of Saint-Péray, a favourite Rhône Valley white, this dish alone was worth traveling for – the lobes of sweetbread and foie gras were impeccably cooked and surrounded by a savoury forcemeat inside a golden rectangle of crumbly pastry – especially since I was so enjoying the theatre of two large happy tables of men tucking into their pre- Christmas office night-out meal together with such unselfconscious hilarity and delight. If they were loving their food, they were also profoundly happy to have tucked their little pale blue masks into their jackets pockets to better enjoy an evening of good guffaws and elbows-in-the-ribs.

Chef Daniel Créqui © Thomas Behuret

I didn’t mean to stare, but apparently I did, because all of a sudden one of the pharmaceutical salesmen caught my eye and called out, “Come have dinner with us!” I lifted a glass to him. “Thanks so much, but I’m eating alone, because my head is so stuffed with work! I wouldn’t be good company…” Good luck, they replied in unison, later insisting, quand-même , that I join them for a snifter of Chartreuse, an invitation I’d absolutely never turn down.

Next, to my surprise, a small omelette du curé aux écrevisses arrived at my table with a pretty lashing of rosy pink sauce.

“I told the chef that you couldn’t decide between the pâté en croûte and the omelette to start, and he said that the only way to solve your dilemma would be to make you a half-sized omelette,” said the waiter with a grin. Its luxuriousness announced by its name – an omelette for the curé , or priest, a guest of honour at anyone’s table – this fluffy yellow fold of egg was filled with freshwater crayfish tails in a sauce made from their crushed shells. Exceptionally delicate in taste – the egg served as a neutral canvas for the sweet, succulent and very rare shellfish – this dish also pleased with the distant ambered scent of the Cognac used in the crayfish cream sauce.

“The crayfish were delivered this morning from Lake Bourget,” the waiter observed, studying me to see if I understood the importance of this detail. “Real French crayfish then, instead of coming from somewhere in Eastern Europe or Asia,” I said, and my response caused him to raise his eyebrows appreciatively. What was left unsaid is that most foreigners wouldn’t know that so many classic French delicacies, including snails, frog’s legs, and crayfish, now come from way beyond the borders of Gaul for reasons of rarity and/or expensive labour.

Chou farci © Jean François Mallet

For my main, I’d been very tempted by the offal, including roasted veal kidneys, calf’s liver, calf’s brains and calf’s head cooked in a court bouillon and served with a ravigote sauce. But aside from the calf’s head, these were things I could and would cook myself, so I chose the tournedos de volaille farci des Landes (tournedos of boned guinea hen meat with foie gras stuffing) in a rich, ruddy chocolate-brown sauce of the bird’s pan drippings. It came to the table with sides of fried sliced potatoes and macaroni gratin, the latter being a favourite Lyonnais comfort food dish.

Dessert after such a feed might beg your credulity, but I was not going back out into the cold night without some egg-wash dipped brioche served with an unctuous pink spread of the pralines (candied almonds) the locals love.

  View this post on Instagram   A post shared by Joseph Viola (@josephviolamof)

Afterwards, I sipped a Chartreuse with the pharmaceutical company salesmen and we came alarmingly closed to polishing off the bottle the waiter had temptingly placed on the table.

And when it came to 2022, everyone agreed that if continued vigilance in terms of public-health advisories and respect for science were absolutely essential, a little bit of carpe diem was also necessary for our wellbeing as well.

Prix-fixe menu €40, average à la carte €50.

Daniel et Denise Créqui, 156 rue de Créqui, Lyon

Tel. (33) 04 78 60 66 53

From France Today magazine

Want to be inspired by more French foodie experiences and enjoy classic French food, wine and recipes? Head to our sister website, Taste of France,  here .

Lead photo credit : Daniel et Denise Créqui © Julien Bouvier

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More in Buchon , Cmfort Food , lyon , Traditional restaurant

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By alexander lobrano.

Alexander Lobrano grew up in Connecticut, and lived in Boston, New York and London before moving to Paris, his home today, in 1986. He was European Correspondent for Gourmet magazine from 1999 until its closing, and has written about food and travel for Saveur, Bon Appetit, Food & Wine, the New York Times, Wall Street Journal, Guardian, Travel & Leisure, Departures, Conde Nast Traveler, and many other publications in the United States and the United Kingdom. He is the author of HUNGRY FOR PARIS, 2nd Edition (Random House, 4/2014), HUNGRY FOR FRANCE (Rizzoli, 4/2014), and MY PLACE AT THE TABLE, newly published in June 2021.

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Daniel et Denise Saint-Jean

• 32 rue Tramassac, Lyon, 69005, France
• €€ · Lyonnaise

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Michelin guide’s point of view.

A stone's throw from Cathédrale St - Jean, this Old Town bouchon is run by chef Joseph Viola ( Meilleur Ouvrier de France in 2004), already known for Daniel and Denise in the 3rd arrondissement . On the menu, traditional Lyon cuisine to delight fans.

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