MEETING
with
Restaurant Guy Lassausaie 
, Chasselay in the Beaujolais
Chef Guy Lassausaie’s style of cooking is rooted in French bourgeois cuisine, while at the same time allowing himself to take side roads and be creative. We find the taste of yesteryear which takes all its meaning in this former post house, bought by his great-grandparents in 1906 to treat the fines-gueules lyonnaises, these rich silk manufacturers who owned properties in Chasselay, considered as the Versailles of Lyon.
My encounter with Lafont is a very old story because this company is located right next door to us. This is the original basin of the brand. With Lafont, I find the framework of the historical professional garment, we do not start on unstructured things, exactly like in the kitchen.
The chef’s endearing and reassuring simplicity opens doors to local producers and businesses in his native region. Business is done with a handshake. It is quite natural that he accepted to become an ambassador of the brand with which he regularly collaborates to bring his user experience.
The restaurant Guy Lassaussaie, was frequented by renowned food critics like Curnonsky. This stronghold of Rhône-Alpes gastronomy will never change. In 1984, the chef took over the restaurant after a warm-up tour with the greats, Fernand Point, Lucien Ogier, Christian Bourillot and at the Oasis (La Napoule). In 1993, he was awarded the title of Meilleur Ouvrier de France, probably the most important distinction in his eyes because it reflects know-how, craftsmanship, hard work, durability and deep roots, whereas the MICHELIN stars “come and go, without anyone really understanding why. A first star in 1993 and a second 15 years later put him at the forefront of the gastronomic scene. His best reward is to treat his conquered clientele, faithful to an authentic, almost pastoral cuisine, far from fashionable effects.
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