Lyon, a city that is 2,000 years old, attracts about six million visitors a year, 30 percent of whom are foreigners who travel here notably for the local cuisine. Lyon is also known as the world capital of gastronomy.
To discover some local products, Two-star Michelin Chef Mathieu Viannay, showed us around the gourmet market ‘Les Halles de Lyon – Paul Bocuse’
Exploring Lyon on her Viking #RiverCruise, Sandy said the Les Halles de Lyon Paul Bocuse market is a great place for foodies. #Lyon #France pic.twitter.com/tt3GKLPTRU— AAA WCNY (@AAA_WCNY) October 2, 2016
“The Halles is like the stomach of Lyon, the temple of the local delicatessen,” Viannay told Euronews. A shopkeeper said the market sells a lot of meat products to Lyon’s restaurants – the bouchons – and delicatessens, in the region and throughout France.
Chef Viannay showed us some magnificent duck, duckling and guinea foul.
You see those feathers?,” he mused, “isn’t that beautiful? Hand-wrapped and hand-tied, and when you remove it, you’ll see it is covered with fat, everywhere. It’s great!”
Viannay’s restaurant is an institution created by one of the original cooks, the so-called Mothers of Lyon in the early 20th century. He updated their original cuisine.
As a dish was prepared before our eyes, containing the Lyonaise delicacy of andouillette, Normandy oysters and crepes from Brittany, Viannay joked that in his kitchen, one does not cook with water: “it’s a butter-based kitchen with cream. Lyon is like that!”
The dish just needed butter sauce, cream and caviar, not forgetting a borage flower to complete it.
It’s a creation that Viannay said you would be hard pressed to find anywhere else.
Les Halles de Lyon Paul Bocuse! Fantastic to see all this delicious food! LesHallesdeLyon OnlyLyon villedelyon pic.twitter.com/xqk9r5ojD3— David Peter (Musikreisen) May 21, 2016
Institut Paul Bocuse
The market we visited earlier was named after one of the world’s most famous chefs, Paul Bocuse, who set up his own institute more than 25 years ago. It has become a prestigious hospitality management and culinary school that attracts students from all over the world.
Institut Paul Bocuse has a restaurant open to the public where students practice cooking and service in live situations.
Under the leadership of Chef Davy Tissot, they prepare revisited traditional French dishes, such as blanquette de veau. They use quality, in-season produce, often from the Lyon region.
“We have poultry meat, which comes from Bresse,” Tissot explains. “We have several kinds of wild mushrooms that are collected here in the region.”
The origins of quenelle
The original recipe for quenelle is from Florence. Tissot told Euronews that the Italian recipe was based on veal.
“I’ve changed it a little and use langoustine instead. Quenelles are a typical dish of Lyon but they’re done with pike and flour. My recipe is based on a mousseline, and is much lighter.
The l
Comments