La cuisine lyonnaise

Private Class: La Cuisine Lyonnaise

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10 spécialités culinaires de Lyon !

She used stock, he uses water, she enriched with yolks and port, he creates a floury roux after browning the onions and enriched with yolks and Madiera. She stacked layers of bread and cheese and soaked this with veal stock enriched with the slow cooked onions, he put the flour thickened onion veloute in terrines and topped them with one layer of bread. She preferred baguette, he chose the flute, and so on.

This soup gained notoriety in the wholesale produce markets of Paris, Les Halles and then Rungis, commonly served in the early morning hours at the bistros on their peripheries there.

It features La Mere Brazier's good enrichment of egg yolk and Port, and also the stacked bread-rich hearty soup which is almost identical to the one described by Mathieu Varille in his treatise on La Cuisine Lyonnaise. I had some leftover tete de veau, and made stock from that at an extremely low simmer all day, resulting in a beautiful clear flavorful broth which I used in today's soup, but you should use whatever stock you have on hand.

Even a vegetable broth or a court bouillon should yield you nice results. Most of the flavor comes from the onions and last enrichments. Whichever way you make it, it's great served from a communal bowl on damp cold winter days like these. Add the onions and cook over medium low heat, stirring occasionally and keeping the heat low to avoid their turning color without fully softening first. Slowly cook the onions for at least 45 minutes and up to two hours, until they are completely wilted and have turned a rich brown color.

Keep stirring them at the end to make sure they reach a deep even brown hue. Add the stock to the onions and season rectify the seasoning with salt and pepper, and let that simmer for 5 minutes while you prepare the terrine. Continue this process, layering the bread and cheese, dispersing the cheese slices you have in addition to the grated cheese throughout , until the pot is almost full.

Pour the oniony broth over the bread slices until the liquid reaches the top of the bread, using all of the onions, which will rest on top as the broth seeps down to saturate the rest, and then add one last layer of bread slices to the top. Cover the bread top completely with the rest of the grated cheese. In a small soup or breakfast bowl, whisk the egg yolks and wine together.

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If you have any stock leftover, you can add it to the yolk mixture. Remove the terrine from the oven, and with a pair of spatulas, temporarily transfer the entire crisped top layer of bread to a plate on the side, which should stay together in one piece, fused by the melted and browned cheese. Whisk the bread, onion and broth underneath, to turn it into a thick homogenous soup, and transfer a ladleful of the hot soup into the egg yolk mixture.

Whisk the yolks and bread-thickened porridge together until smooth, and then whisk this into the soup in the terrine, distributing the onions throughout. It will be a hearty and thick soup. Turn off the oven, replace the bread and cheese lid and return the terrine to the oven to stay warm until service. When serving, break pieces of the top layer of bread to give some to each person as you serve this along with a ladleful of the enriched onion soup. A salad rounds this out as a meal. The wine trade was well-documented even before the arrival of Roman settlers in the region: Italian wines from the Tyrrhenian coast were also present.

A new population of Roman settlers brought Mediterranean flavors, new products and new food habits: During the 1st century AD, wine from further places arrived, like wine from Crete and the Levant. At the end of the 2nd century AD, wines from other parts of Roman Gaul arrived. It was not until the 3rd and 4th centuries that wine from more exotic locations like Tunisia arrived.

Septimanus was a well-known cook from Lugdunum, who has been documented in historical texts. He had an inn on the site of the present Rue Saint Helena and was renowned for cooking pork and game birds properly. During the Renaissance , there was a distinction between so-called " bourgeois " cuisine and the more common cuisine of the lower classes.

The first edition of Pantagruel , another novel by Rabelais, published in Lyon in before Gargantua, is inspired by the adventures of a comedic doctor who is said to be inspired by the Lyonnaise comportment. The book evokes Lyonnaise cuisine, citing a list of dishes: Erasmus , a Renaissance humanist, hired many chefs from the city of Lyon: The city had specialized in the preparation of certain foods, as evidenced even in place names: It was in the eighteenth century that ice cream was introduced to Lyon by an Italian, Spreafico.

The modern culinary reputation of Lyon was truly born with the publication of a poem by Joseph de Berchoux, glorifying the local cuisine. He was born in Roanne in , and moved to Lyon in It precedes the works of Jean Anthelme Brillat-Savarin and Alexandre Balthazar Laurent Grimod, which would later perpetuate Berchoux's praise of the art of eating well. This "art" would become a specific middle-class characteristic of French society in the nineteenth century.

Lyonnaise cuisine

In the last years of the eighteenth century the first modern-style restaurants would appear, some of which still exist today. It was also during this period that the Lyonnaise mothers would appear. The first to open a shop was Mother Brigousse, in She became famous for preparing and cutting Pike.

In , the poet Joanny Carmouche, a member of the Epicurean Society of Lyon brought together gourmets with verse:. Stendhal , passing through Lyon in , evoked Lyonnaise cuisine:. One eats admirably well there, and in my opinion, better than in Paris. Vegetables especially are divinely prepared. In London, I learned that there are twenty-two species of potatoes, in Lyon, I saw twenty-two different ways to prepare them, and at least twelve of these are unknown in Paris".

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The Lyonnaise mothers become so famous that the gourmet Maurice Edmond Sailland, usually known as Curnonsky , who had spent several weeks each winter in Lyon declared in from the Vettard restaurant that Lyon was the "capital of gastronomy". The statement came during the golden era of Lyonnaise cuisine, involving people with feathers and gastronomes and the idea spread and soon became one of the components of the image that Lyon will give their city.

Cooking Classes in Lyon, France

Curnonsky reasoned that Lyon's cuisine reflects the values of the local society, including its simplicity, as it appears in the speech of Paul Bocuse: Bernard Poche, in his book Lyon, as written? Novelists and essayists Lyon — , concluded that eating well affected all layers of the population of the city. In the nineteenth century, the puppet Guignol , the famous weaver, often finds its parts by the prospect of a "hoary stew", a good meal, while novels use, or scoff at the legendary delicacy of bourgeois Lyon.

Each cuisine imparts its own characteristics: In addition, in the fifteenth century, Lyon served as one of the primary distribution centres for spices imported from the East by Italian merchants. There are a number of terroirs around Lyon whose farmers supply their products to the city. The wine-producing region of Beaujolais is also located to the north of Lyon.

Nantua Lake and are used as the base of the Nantua sauce that often accompanies quenelles. Frogs, along with several types of fish including carp , tench , roach , pike and zander , are also supplied by the Dombes , [7] [8] a glacier-gouged plateau [9] made up of more than 1, ponds [10] sometimes referred to as lakes , the majority of which are man-made and were created during the Middle Ages.

In addition, agricultural producers from this region, primarily market gardeners, are often present at the markets of Lyon. For instance, the French commune of Thurins calls itself the raspberry capital of France. While starting out serving a client base of working-class people, such as journeymen, [25] in this industrial city, the reputation of their meals soon spread to a much wealthier clientele. They offered a menu that was simple four or five traditional dishes [26] yet refined enough to guarantee both culinary pleasure and a welcoming ambiance.

Venus' breasts , large breast-shaped quenelles. The dish takes its name from her technique of cooking "a fattened hen with slivers of truffle inserted between skin and flesh. Specialities such as these, "turned out with such generosity and devotion to perfection Faible femme, forte en gueule " En: Weak woman, strong voice.

Regional wines are served at the bouchons of Lyon. The city is also famous for its morning snacks, formerly had by its silk workers.

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