Denis Blin has forged a know-how in great Parisian starred restaurants and after a stay in Martinique and the creation of a catering company and a market gardening company in the Gard, here he is now with his wife Maria also in Saze.
A recovery in hand to provide a different cuisine from that of his restaurant La Petite Gare: “ We had this project to develop other catering activities but based on bistros to make people rediscover this bourgeois cuisine as there were Lyonnais bistros before. Restaurants where they are simple and fresh products but the food is very good and not very expensive. And I tell you the products are simple, we’re going to find a cheese quiche, it’s going to be an apple herring in oil or poached eggs as a starter. Generous, gourmet, simple cuisine. With for dishes a braised veal tendron like I’m doing this afternoon, the real flank steak with shallots or a Burgundian. »
The reopening of Saze was inaugurated with a small party this Friday evening March 4th. Friday evening which will be with Saturday evening the two evenings of the bistro, open otherwise every lunchtime from Tuesday to Saturday at the entrance of the village on the alley of the plane trees.