Olivier Canal, chef of the La Meunière restaurant in Lyon, is a leading figure in Lyon cuisine. Passionate about the gastronomic traditions of his home town, he is an ardent defender of the emblematic dishes of Lyon's terroir, while adding a personal and creative touch. Specialities such as Pâté en croûte, oeufs meurette and the Belle Meunière pillow are at the heart of his cuisine, made with quality local produce. As a member of the Toques Blanches Lyonnaises, he plays an active role in promoting the region's gastronomy. His book Lyon, mon p'tit bouchon is a testament to his love of cooking and his good addresses in Lyon.