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Flavors of Lyon
Flavors of Lyon
 
Charcuterie (prepared meat products)
Warm Potato Salad with Sausage, Lyon-Style
Cheese
White Cheese (Fromage Blanc) with Herbs
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Cream soups
Cream of Artichoke with Duck Liver and Truffles
Doughnuts and fritters
Bugnes - Doughnuts from Lyon
Eggs
Egg with Black Melanosporum Truffle
First courses (general)
Crayfish Tail Puff Pastry Fingers with Red Pepper Mousse
Leek and Fresh Goat Cheese Terrine
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Fish
Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi
Foie gras (goose liver)
Foie Gras Ravioles with Port and Truffle Jus
Pierre Orsi, Restaurant Poerre Orsi, Lyon, France
Hot soups
Black Truffle Soup Élysée
Onion Soup - original recipe from Lyon region
Pumpkin Soup
Ice cream
Licorice Ice Cream in a Gingerbread Cone
Offal/Tripe Products
Breaded Tripe - Tablier de sapeur
Pig's Ear (or Bacon) Loaf
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Poultry and feathered game
Bresse Chicken Breast with Egg and Seared Langoustine
Morel-Stuffed Chicken Legs with Mercière Sauce and Scented Rice
Salads
Warm Salad of
Jean-Paul Lacombe, Léon de Lyon, France, Léon de Lyon, Lyon, France
Shellfish
Warm Oysters and Scallops in Broth with Herbed Whipped Cream and Aquitaine Caviar
Vegetables
Artichoke Hearts with Foie Gras
Lyonnais Potatoes
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