{"id":19004,"date":"2026-04-21T17:19:41","date_gmt":"2026-04-21T15:19:41","guid":{"rendered":"https:\/\/fifty-bees.com\/the-bees-at-the-table-a-gourmet-immersion-at-the-heart-of-cafe-lobut\/"},"modified":"2026-04-21T17:19:41","modified_gmt":"2026-04-21T15:19:41","slug":"the-bees-at-the-table-a-gourmet-immersion-at-the-heart-of-cafe-lobut","status":"publish","type":"post","link":"https:\/\/fifty-bees.com\/en\/the-bees-at-the-table-a-gourmet-immersion-at-the-heart-of-cafe-lobut\/","title":{"rendered":"The Bees at the table: a gourmet immersion at the heart of Caf\u00e9 Lobut"},"content":{"rendered":"

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By Claire Le Meur, CEO of Blue Bees & Gilles Grenouillat, Account Manager<\/strong><\/p>\n

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Pushing open the door of Caf\u00e9 Lobut<\/a> is like entering a living, warm home where you instantly feel… at ease. Our Bees Claire Le Meur and Gilles Grenouillat set down their notebooks (and their forks) for an exclusive interview with Sandrine and Cyril Huit, following a lunch just the way we like them: generous, authentic, and joyfully convivial. Around the tightly packed tables, amidst laughter, memories, and iconic dishes of Lyonnais cuisine, the conversation was as flavourful as the plates. Here, it’s not just about eating well: it’s about sharing a story, a passion, and a genuine sense of hospitality. A timeless parenthesis, befitting this iconic establishment that has been cultivating the art of the good and the true for decades.<\/p>\n

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Claire Le Meur: How did your entrepreneurial adventure begin?<\/p>\n

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Cyril Huit: It all started in 2002… Sandrine and I were doing seasonal work. She had always dreamed of having her own restaurant \u2013 she had always worked in the restaurant industry. She got her CAP in cooking at fifteen or sixteen. I was working in construction. We were more or less looking for a restaurant to buy.<\/p>\n

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CLM: Just a quick aside: how does one go from construction to the kitchen?<\/p>\n

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CH: I never cooked (laughs). I manage the bar. You make the move from construction to bar work by frequenting them: back in those days in construction, we spent a lot of time in bars and restaurants. I was just a kid, seventeen years old. I loved that atmosphere. I opened a bar in the 90s. I quickly stopped because I wasn’t ready and it wasn’t working.<\/p>\n

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CLM: And so, the \u201cseasonal work\u201d…<\/p>\n

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CH: Sandrine has a friend who works in Courchevel, whose boss is looking for staff. At that point, I don’t really have a steady job and Sandrine suggests we go and work in Courchevel. We did three seasons there. Sandrine always had her restaurant idea in mind. My father used to come to Caf\u00e9 Lobut. One day the three of us are having lunch there and my father tells me the place is for sale. That was in 2002. Sandrine loves the venue and says to me, “this is where I want to work!”.<\/p>\n

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CLM: And why?<\/p>\n

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CH: She fell in love with the place, the atmosphere, the decor, the concept. We then speak with the owners, whom my father knew well. They confirm the restaurant is indeed for sale and give us a price. I talk to my friend Gilles (Grenouillat), who was already an accountant at the time, and put the project to him. He tells me the price is too high and the timing isn’t right. I listen to my friend!<\/p>\n

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CLM: How old are you at the time?<\/p>\n

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CH: I’m thirty-six. But Sandrine is twelve years younger than me. These are serious commitments… We go back to our seasonal work. The following year, when we return, Caf\u00e9 Lobut is still for sale. We try again! The owners give us another price, still too high. It was difficult because Sandrine was very enthusiastic… The third year, on returning from the season, the restaurant is still for sale. This time, the price quoted is reasonable relative to the turnover. Gilles tells me that this time, it’s doable! We went to the bank. We had a few savings. And we never went back to seasonal work: we came home in April and in August, we took over Caf\u00e9 Lobut.<\/p>\n

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CLM: Did you keep the same formula that already existed?<\/p>\n

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CH: We changed almost nothing. This establishment has existed since 1949. Originally, it was a wine bar with no food service. The owner’s son was a charcutier. When he joined the business in the 1970s, he added a kitchen to offer meals. The kitchen was built in the building’s courtyard. He also built the mezzanine. We did some refreshing work (paint, ceiling…), changed the banquettes. Otherwise, everything is as it was. We simply added a few decorative objects that Sandrine found at flea markets.<\/p>\n

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CLM: How did you manage, by changing almost nothing, to become \u2013 very recently \u2013 members of the Toques Blanches Lyonnaises?<\/p>\n

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CH: It still took us 20 years…<\/p>\n

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CLM: Of course, but not all Lyonnais bouchons are Toques Blanches! And you were also voted “best Lyonnais bouchon”…<\/p>\n

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CH: The first years were very difficult, especially for her. Arriving in a place that was already a Lyonnais institution, very young, and knowing it was her first establishment, put her under enormous pressure. Little by little, we found our footing. We worked well together, each in our own role. We brought in a slightly younger clientele. People who had stopped coming to Caf\u00e9 Lobut returned. But again, it took twenty years…<\/p>\n

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CLM: You have won a number of awards over the years. How did it all begin?<\/p>\n

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CH: One day, Emmanuelle Jary<\/a>, a food influencer, came to us on a friend’s recommendation. She wanted to make a video about our restaurant. I must admit that at first, I was a bit grumpy… (laughs). Sandrine sees it as a great opportunity and so we agree to the idea. Emmanuelle Jary comes for lunch and makes her video. I have absolutely no regrets about her visit because, in the end, she was lovely. Within a few weeks, the video gets over one and a half million views! I didn’t think a simple video could be watched that many times. That was in 2020, just before Covid. That said, Covid changed nothing: from the moment we reopened, it picked right back up. Overnight, things started to change for us.<\/p>\n

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\"\"CLM: But surely it can’t just be down to one video… The quality has to be there… In Lyon, bouchons are hardly in short supply!<\/p>\n

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CH: Of course! All the credit for our success goes to Sandrine! She is an excellent cook. It is thanks to her flavourful and authentic cuisine that we have attracted more and more people.<\/p>\n

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CLM: How did you manage this new influx of customers?<\/p>\n

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CH: We worked more, to begin with… At first, we didn’t want to take too much risk hiring staff because we didn’t know how long this success would last… Gilles, my “safeguard”, kept a close eye, telling us to be careful with finances \u2013 he was right! So we spent two or three very intense years, working incredibly hard while rarely seeing our children. On top of that, we were contacted by the “Tripiers de France<\/a>” \u2013 I didn’t even know that existed (laughs): they told us they were organising a European championship in Paris and would love for Sandrine to take part, since she works with offal. I encourage her to go, even though it’s quite an unusual competition!<\/p>\n

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CLM: It really is a rather unique competition (laughs)!<\/p>\n

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CH: And off went Sandrine to Paris \u2013 to Rungis, to be precise \u2013 all by herself, with her suitcase and her “tablier de sapeur<\/a>” packed inside (laughs)! It took a great deal of preparation beforehand to arrive there with a particular dish. She finished fourth out of twenty-four.<\/p>\n

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CLM: Just off the podium… That must have been frustrating!<\/p>\n

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CH: She was absolutely thrilled because she hadn’t expected it at all \u2013 especially for her first competition. The media started talking about it (BFM Lyon, a report on France 3, etc.). She went back to Paris to appear on La Table des Bons Vivants<\/a> with Laurent Marriotte, on Europe 1. On top of that, she was a woman, and young. In Lyon, that is not insignificant \u2013 women in the kitchen, the famous “M\u00e8res Lyonnaises”, is an important tradition. Last year, there was also an M6 filming for the show “La meilleure cuisine r\u00e9gionale, c’est chez nous<\/a>“, with Yoann Conte<\/a> (2 Michelin stars in Annecy) and Norbert Tarayre<\/a> (former Top Chef contestant). An exhausting shoot \u2013 even worse than a regular working day (laughs) but magnificent. Sandrine won the competition. And it was a show watched by millions of people! It also allowed Sandrine to connect with some wonderful people. She learned a great deal.<\/p>\n

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Gilles Grenouillat: There was also the filming of the M\u00e2chonneuses de Lyon!<\/p>\n

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CH: Ah yes, that’s right! It’s an association of women who organise m\u00e2chons. There was a filming for \u00c9chapp\u00e9es Belles. Then there was the landmark recognition from the Authentiques Bouchons Lyonnais in 2025, who came to invite Sandrine to enter the competition for the best bouchons in Lyon (the Prix Florent Dessus<\/a>). Around twenty of them came for lunch. There were about ten of us candidates.<\/p>\n

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CLM: What are the criteria that define an “authentic Lyonnais bouchon”?<\/p>\n

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CH: The overall atmosphere and the quality of the cooking, made up of Lyonnais dishes (quenelles, beaujolaise andouillette, tabliers de sapeur…). It has to feel like a proper feast! Then, in November 2025, Patrick Deschamps, President of the Authentiques Bouchons Lyonnais association, sent me an email to say they would come and present us with the award for best Lyonnais bouchon<\/a>. I couldn’t believe it! It was a real recognition to be honoured by our peers…<\/p>\n

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CLM: And, very recently, you became Toques Blanches<\/a>, if I’m not mistaken?<\/p>\n

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CH: Yes, that’s right, since 19 January, we have been part of the Toques Blanches<\/a>. I didn’t believe that for a second. It crowns the work of Sandrine, who has met many chefs and exchanged with them. You need two sponsors, also Toques Blanches, who believe in you in order to apply. Sandrine’s sponsors were Fr\u00e9d\u00e9ric Virte and Olivier Canal<\/a>, from La Meuni\u00e8re<\/a>. We put together a very comprehensive dossier and wrote a letter to explain Sandrine’s journey. And we were awarded the label!<\/p>\n

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CH: I forgot to mention the world’s largest m\u00e2chon in 2023, at Lou Rugby! We welcomed 1,500 people who came to m\u00e2chonner…<\/p>\n

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(Chef Sandrine Huit has finished her service and joins us, smiling!)<\/em><\/p>\n

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\"\"Sandrine Huit: We have the good fortune of being followed for several years now by excellent chefs. Life is made of encounters… Lyon is a very small city. For the world’s largest m\u00e2chon<\/a> in 2023, I was the guest chef of honour, alongside Olivier Paget<\/a> (also a Toque Blanche). It was an incredible experience. When they proposed I join the adventure and be guest of honour, after coming for lunch, I thought it was a joke. I had to prepare a recipe for 1,500 people! It was also for a wonderful cause \u2013 sick children, and that carries you. The atmosphere was incredible. It opened doors for me. That is how I met Fr\u00e9d\u00e9ric Virte,<\/a> who took me under his wing and opened the doors of the Toques Blanches for me.<\/p>\n

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CLM: Could we take a moment to list all of your awards, because it really is impressive…<\/p>\n

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SH: Yes, of course, why not, it’s fun! The first award I received was when I was selected for the best apprentice competition in the Rh\u00f4ne \u2013 I was at hotel school. I came fourth out of twelve. That was no small thing: I was turning mushrooms in my kitchen while my friends were out having fun on their mopeds and playing table football… (laughs). It is hard work, even though I am in love with this work: once you’re done in the kitchen, the whole business management side begins. And yet, Cyril has taught me not to talk about work at weekends… He really is my man in the shadows. He does everything so that I can focus on my cooking. We each truly have our role. That balance is very important. He takes care of everything that’s a pain.<\/p>\n

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CLM: And accounting management falls under that category (laughs)?<\/p>\n

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CH: Yes (laughs)! We are lucky to have Gilles alongside us. We’ve known each other since we were fifteen… It’s a real relief. We have peace of mind because we work with him in complete trust.<\/p>\n

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SH: To come back to the other awards that Cyril mentioned: there was Guest Chef of Honour in 2023 for the world’s largest bouchon, the 1st prize from the Ordre de la Raie in 2024 \u2013 I was very moved \u2013, best bouchon in 2025 and finally the Toques Blanches in 2026. I think I still can’t quite believe all of this. These are truly wonderful emotions. However, it does add a little pressure because I always worry about disappointing people who come out of curiosity!<\/p>\n

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CLM: And what is your speciality, or the dish you most enjoy making?<\/p>\n

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SH: The tablier de sapeur<\/a>. And, speaking of which, I also received this award: the European Competition for offal products at Rungis, in 2023. There were twenty-four of us and I came 4th in the European ranking and 2nd in the French ranking. I had made a heart-shaped tablier de sapeur, accompanied by cardoons.<\/p>\n

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CLM: And what’s next?… Where do you go when you’ve already won all of that?<\/p>\n

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SH: It’s true that it’s not easy (laughs). But I have plenty of projects. I’m going back to the world’s largest m\u00e2chon, in the front of house or in the kitchen, wherever I’m needed on the day (30 May coming up), but I won’t be attending all the preparatory meetings beforehand. I also have a four-hands m\u00e2chon with Fr\u00e9d\u00e9ric Virte in June, on a Saturday morning, in Saint-Priest. These are beautiful moments in life. There’s also Baptiste Pignol<\/a> who has asked me to do a four-hands dinner at Lou Rugby, for a gala evening he has been organising with his father for twenty years.<\/p>\n

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CLM: With hindsight, is there anything you would have done differently?<\/p>\n

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SH: Yes! I would make sure to find my own team to create something new. And I would have liked to have had a second team, to be able to open in the evenings and at weekends, with people I trust. There is enormous potential in this establishment.<\/p>\n

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\"\"The Bees (who left filled with wonder and satisfaction after a delicious lunch) wish Caf\u00e9 Lobut every continued success.<\/p>\n

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There are encounters that leave a mark, because they ring true. Caf\u00e9 Lobut is one of them. An establishment where the long view is a strength, where exacting standards go hand in hand with simplicity, and where every dish tells a story of passion, hard work, and humanity.<\/p>\n

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We leave with the reinforced conviction that it is these places, these entrepreneurs, and these sincere stories that make our communities come alive. Addresses that do not seek to shine, yet shine nonetheless \u2013 because they are real.<\/p>\n

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The Bees are deeply honoured to support Caf\u00e9 Lobut on a daily basis, particularly with their accounting management, with the same level of precision and trust that one finds in every dish. Being by their side means participating, in our own way, in the longevity of an iconic establishment and in the success of a rare human adventure.<\/p>\n

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Thank you for the welcome, for the generosity, for the conversation… and for a lunch that will long remain in our memories (and on our palates).<\/p>\n

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At Fifty Bees, we love beautiful stories. The story of Caf\u00e9 Lobut is one of them. We are proud to be a part of it.<\/p>\n

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See you at the next m\u00e2chons…<\/em><\/p>\n

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