Christophe Marguin is a leading man.
In his restaurant, he is the President's chef.
And at the Toques Blanches Lyonnaises, it is he who presides over the destiny of the association: 86 years old this year.
For the first time, the talents of room service and sommelier have joined the cooks.
It is urgent to federate the large catering family in order to deal in particular with a growing staff crisis:
“We do a service job, our businesses must be open most often.”
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Common sense and strong values, Christophe Marguin defends the best of tradition.
Unsurprisingly, for the family Sunday lunch, this native of Ain prepares
"Bresse poultry, small sautéed potato cubes, lamb's lettuce".
The vinaigrette is his wife's own backyard, which mixes oils from Jean-Marc Montegottero (Huilerie Beaujolaise).
Another great classic,
“frogs with butter from the Etrez Cooperative Dairy, cream and tarragon”
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