Lyon, capital of Rhone-Alpes region, is today known for its gastronomy. One of the reasons is that two of the finest wine growing regions are located nearby. Lyon is home to many finest chefs in France, such as Paul Bocuse, and many traditional dishes such as Bresse poultry, charcuterie, andouillette, and many other local specialities. But textile and silk trading was Lyon's main industry in early 19 century :)
We got to cook and enjoyed tasting the following dishes:
- Cervelle de canut (literally mean "silk worker's brain") - a cheese spread
- Cervelas pistache brioche in wine sauce
- Gateau de foie de volaille (custard tart made of chicken liver) in crayfish bisque
- Poulard de Bresse poached in stock with morel sauce and spring vegetables
- Tiramisu with red fruit and ice cream
See my article about chicken de Bresse
here.
Pick of flavour: Cervelle de canut - very fresh cream cheese spread
Happy reading,
Maison Emil Paris :)
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| Cheese spread made of fromage blanc and many herbs |
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| Brioche with cervelat sausage in wine sauce |
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| Cervelat sausage with pistache |
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| Chicken liver custard in crayfish |
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| Poularde de Bresse Demi Deuil |
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