Lyon, France’s second city is known to rival Paris in its choices
of restaurants and bistros, but its, it’s Bouchons, it’s atmospheric answers to
Parisian bistro that draws true lovers of French food here.
These historic eating places (made famous from the mid-18th
century) are many things; a truly relaxed ambiance, more locals than tourists, regional
ingredients ( heavy heavy on meat and offal) and down to earth décor and staff.
There are 70 Bouchons within the city, BUT only 24 of them are accredited as
the real McCoy and last year I spent 2 weeks eating in everyone of them.
Yes there are items like poached eggs in rich wine sauce,
lentil salad and lots of various types of sausage and pate, but the stars here
are fried, breaded tripe, calf’s liver, kidneys, veal head , black pudding and of
course the famous quenelles de brochet ( a mousse cake made with pike). Ah! Don’t
forget the local cheeses – st Marcellin
and cervelle de canut ( silk workers cheese a combo of fromage blanc, herbs,
olive oil and vinegar)
Daniel et Denise, Comptoir Abel and my all time favorite is
Le Garet.
So, my friends, you self expressed Foodies, if you will eat here and partake in all its
fantastic goodness, then and only then can you call yourself a foodie!
Posts
No comments:
Post a Comment