The chef
Camille Ferrand
Thirty-four, from Villeurbanne. In Lyon's bouchons from sixteen, then six years in Copenhagen.
“Lyon cooks better than anywhere in France and eats heavier than anywhere in France. Those are two different facts and people keep treating them as one.”
She came back in 2022, tired of cooking food with no grandmother behind it. What interested her was Lyonnais technique: the quenelle, Nantua sauce, fat handled properly. What bothered her was the weight.
At Navette the quenelle is still a quenelle. There is just less cream in it. The menu changes every three weeks, because that's about how long a dish takes to get right, and not long enough for it to wear out.