IN&OUT OF THE KITCHEN – COUNTRY FOCUS
IN LOVE WITH LYON
There is a good reason why the Bocuse d’Or Competition is held in Lyon, France. It is the hometown of the revered Michelin-star Chef Paul Bocuse, and celebrated as the mecca of gastronomy. During the 19th century, Lyon was the center of the booming silk industry. Hungry silk workers got together in tiny bistros, called “bouchons” to drink up the cheap wines that fuelled their long working days. Known as bouchons, these were minimalistic, familyrun establishment. At the turn of the century, the most popular bouchons and restaurants were taken over by women, who had to step into the kitchen when their families could no longer afford to employ cooks. It is because of these women that Lyonnaise cuisine became more well known. Today, many people think of the famous Paul Bocuse Restaurant; when they think of Lyon. Celebrated as a gastronomic capital, there are many other places to discover for every taste and every budget. With more than 1,500 restaurants dotted in this food lover’s haven, you will be sure to find one that fits your budget and preference. However, it will not do justice to the city of Lyon if you do not enjoy a traditional Lyonnaise meal. Traditional menus usually center around meat and offal. But first, start with what the locals love - their own Lyonnaise produce and products.
ROSETTE DE LYON
A cured saucisson or French pork sausage. It is made from leg of pork and usually served in chunky slices. Rosette de Lyon is the most famous of Lyon’s sausages.
QUENELLE
A mixture of creamed fish, chicken, or meat, sometimes combined with breadcrumbs, with a light egg binding. Lyon and Nantua are famous for their quenelles de brochet (mousseline) (pike quenelles), often served with cream sauce and run under the salamander grill.
CERVELLE DE CANUT
This literally means ‘silk worker’s brains’, and is a cheese spread/ dip named for the “brain of the silkworker”. The dish has a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.
SABODET
Referred to as a coudenat or coudenou, this is a French word for a large sausage made from pig’s head, tongue, fatty pork, and beef. It is cut into thick slices and the name derives from the sausage’s original shape, like that of a sabot.
LYONNAISE POTATOES
A French dish of sliced pan-fried potatoes and thinly sliced onions, sautéed in butter with parsley. 48 WORLDCHEFS MAGAZINE