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French local Food
4 décembre 2014

A chef : Paul Bocuse

A chef : Paul Bocuse
Today I would like to introduce a great chef based in Lyon: Paul BOCUSE ! His work is associated with the “nouvelle cuisine”: a way of cooking healthier than the traditional way. This chef stresses the fresh ingredients of high quality and he is famous...
Posté par beanglais à 10:19 - Commentaires […] - Permalien [#]

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5 décembre 2014

The 'Bouchons Lyonnais'

The 'Bouchons Lyonnais'
In my last message I want to present a famous kind of restaurant in Lyon : Bouchons Lyonnais. A place where you can eat traditionnal food from the region with good red vine, too. The name 'bouchon' refers to a ball of pine branches, which hang on the...
Posté par beanglais à 14:13 - Commentaires […] - Permalien [#]

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11 novembre 2014

Eating in Carcassonne

The culinary specialties from Carcassonne are linked with products from the sea (Mediterranean sea) and with the products from the mountains (Massif Central). Of course we find the famous 'foie gras' or the duck breast. This art of cooking is paralleled...
Posté par beanglais à 16:00 - Commentaires […] - Permalien [#]

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11 novembre 2014

The 'Bugnes'

A 'bugne' is a famous dessert, which doesn't come from Lyon but from the south west from France. But it has been adopted by the great head pastry chef from Lyon. According to François Rabelais, a french writer who published Pantagruel in 1532, the bugne...
Posté par beanglais à 15:59 - Commentaires […] - Permalien [#]

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11 novembre 2014

The " Quenelle "

The "Quenelle" is a french culinary speciality. It comes from Lyon. It's based on fish and specially pike. This recipe was first made in order to transport easily this fish. It was popularized and modernized by Joseph Moyne. The success started in 1903-1904....
Posté par beanglais à 15:58 - Commentaires […] - Permalien [#]

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