9 Jul 2011

Brasserie food in Lyon ... walk around ....


              During stay in Lyon .. walk around and so on when i was not busy on the field ,... here what u can expect from good brasserie in Lyon ............simple real food ,,,, so i will ike to share with my friend chefs ,,,,,,,, can u please do it for me ??

so when normaly u come in to u hotel the first thingh u will find is this ..........

Me drinking at
The Brasserie  near Lyon Market mention on Michelin Guide : Le Val D' Isere

Inside ..... i wanted to still one of those paint ,,, mission fail ...

The Brasserie.......>>>

here the food  ....tripe and onion in cream .. Lyon favourite ,,, please only winter .... as equal of 2000 kilo calorie

Steak tartar , good for u iron intake and carnivorous spices  .......

Scallop cream and spinach .....

In another place i forgot the name near the hill....Up to The Old Lyon...

Beef with red wine

Kidney , rice and salad ........... nha ... who said what is ugly taste bad ?

red wine beef with creamy potato ( after this dish u can go to plant a field of potato and run half naked in minus 5 degree )

Andouillette ... Lyon can leave with out

here few shoot at San George Brasserie ........... the night I think the maybe be like 600 guest  inside  ...

..................... my love is filled with all the inside part .... mustard cream
Andouillette is a coarse-grained tripe sausage made with pork (or occasionally, veal), chitterlings, pepper, wine, onions, and seasonings.

this is David and the Choucroutete ,........ at mean u need to try it u will love it , this normally is   what u eat in the cafeteria at the Bocuse D"or , long favourite of Daniel Boulud

Choucroute garnie is  a famous Alsacian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France

here at one place call Peche aux ..... specialise in fruit de Mer
Mix salad 

Daniele  Rosetto my best friend  Chef from Venice , his wife Tania  and Marco Manzan

Beacon and salad ,,, u guys may stop doing cesar finaly :)

FFruit  de mer , Prawns , oyster , Crevette , butter , garlic Mayo or Aioli  , Mustard 

Daniele will u finally crave u sex tonight ?

Small and sweet

Mussel a la muniere

entrecote and fries

Sole fish
for tea time  crepes and choc..........here u are in down town

Lyon in winter is Cold ...

 Square, fountain ,  with the Lyon Central palace I like the smoke coming out from the roof

And  for last picture i leave u this ..... French having some kind o humour ..........Can u image this ???


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  2. trippa alla romana

    •2-3 pounds tripe
    •A rib of celery
    •A carrot
    •An onion
    •2-3 cups meat sauce or tomato sauce
    •mint (use whatever fresh mint you have)
    •Grated Parmigiano or Pecorino Romano, or a mixture of the two

    If you haven't bought the tripe already boiled, wash it very well, then cut it into fairly large pieces and boil it in a big pot with the carrot, celery, onion, and salt. Skim the surface often and simmer for 4-5 hours, adding water if need be. Once the tripe is cooked drain it well and cut it into the traditional thin strips.

    While the tripe was cooking you will have prepared the meat or tomato sauce (you'll want 2-3 cups). Simmer the tripe in the meat sauce for a half hour more, then dust it well with grated cheese (in the past people just used pecorino romano), sprinkle it with freshly chopped mint, the herb most associated with this dish, and serve steaming hot
    The wine? Though one normally associates reds with medium body,i might be tempted to accompany this with smooth white.

    Er monno é una trippetta, e l'omo é un gatto
    Che je tocca aspettà la su'porzione
    (The world is a load of tripe and man is a cat
    Who must await his portion.)
    Andrea Berti


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