Notre histoireAbout Le Petit Coin.
A chef from Lyon, a host from Voorbeeldstad and the old bakery building on the square.
Rue Mercière, 2006How it started.
Imke was in Lyon for a weekend and walked into a bouchon where you shared a table with strangers. She ordered the praline tart. And then another.
The chef who brought it out was called Léon. He had worked there for eight years, for his uncle, and knew every recipe by heart. They kept writing, then calling, and after a year he moved to the Netherlands.
For ten years Léon cooked in other kitchens and Imke worked in other dining rooms. In 2016 the bakery on the square stood empty. They saw the tall windows and the stairs to the upper floor, and they knew.
Imke chose the name: le petit coin, the little corner. That's how it felt to her in Lyon. A place round the corner where you are always welcome.
I cook what my uncle cooked. Only the plates are new.
Léon Ravier
La maisonThe house, piece by piece.
The zinc
Sixty years old, from a bistro in the Croix-Rousse. Léon drove it to Voorbeeldstad himself in a van.
The mirrors
Three large mirrors the baker left behind. The middle one has the menu on it every day, in white marker.
The floor
White octagonal tiles with small black dots, as in every French bistro. We found them under the lino.
The bistro chairs
Bistro chairs of bent beech. They creak a little, as they should.
L’équipeWho you will meet here.
Léon Ravier
head chef, co-owner
Grew up above his uncle's bouchon in Lyon. Still cooks himself every evening.
Imke Lansink
host, co-owner
Picks the wines, knows what every regular drinks and keeps an eye on the upstairs room.
Daphne Dekkers
sous chef
Makes the pâté en croûte, the quenelles and the stock every morning.
Priya Strijbos
at the zinc
Pours, slices the rosette and can always find a table for two.
Nos fournisseursWho we buy from.
- Bread and brioche from the bakery across the square, every morning at seven.
- Limousin beef from a farmer who slaughters on site, twenty kilometres away.
- Cheese from an affineur who buys in the Savoie and the Auvergne every month.
- Wine direct from seven small estates in the Beaujolais, Mâconnais and Rhône.
- Vegetables and fish from the market on the square and the fish auction.
Venez nous voirDrop by, the door is open from five.
For tonight, calling is quickest: 06 12345678. For later you can book online. Ten or more of you? You are welcome in the upstairs room.