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. many sauces are possible to parallel this dish : but my favourite is the one with tomato sa

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 is a part of the lyon's cooking. this dish symbolises all my childhood, because my great grand

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 door of thde cabaret. one of the specialties is the 'tablier de sapeur', made with 'gras-double' (a

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 for this high quality. each year is given the “bocuse d’or”, this price rewards a chef

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 with old traditions : in fact in the languedoc, they are used to drink good red vine with the du