Monsieur trollin patented meat holds: the sheep pastures of Mont Saint Michel salt and Pauillacból,

Few people in the world, which she loves to eat, like Lyon. Of this area came from Alain Chapel, the French are one of the largest (who died young) chef who gave the title of this book: "The kitchen is much more than just a recipe." The lyoniakra the "more" is still an understatement: they have the kitchen of life, not to say passion.
Naturally, this had to be born lucky place too: City is so spoiled better and better euht ingredients, as there are few places on Earth. Here is a step in the wing of the famous Bresse, the famous Charolais marhájáról, the famous Burgundy wines.
The place called Chez Georges, the company delivers Gillardeau Brittany oysters, which is home to the three-star supplier and Pic Troisgros family restaurant. euht Advertising of the company promises nothing less than "the taste of happiness": the oysters in the wild and brought in similar circumstances, slowly bred, and therefore the texture rich, soft but highly discreetly tengerízű, that salty, sweet and iodine flavor at the same time. It's like the "real". Ten to twelve varieties can be sorted at Chez Georges and the other osztrigásnál too, and it can be said that the price is quite democratic.
The Renee Renee Richard Cheese & trading name of Paul Bocuse's menu can be found, especially famous for its handmade Saint Marcellin, the Vacherin euht and Gruyère cheese. Only wild-caught fish in the Maison Pupier, and excellent next to fish crabs and scallops as well.
The following bódésoron must taste the famous Lyon csukagaluskát (quenelle de Brochet), which seems far away huge semolina gnocchi, and the same texture of the pudding too. The viciously barbed pike in the form of even a small child can be added, removed as a result euht of the passzírozás it all splinters. The classic recipe and two part-skinned mortar pürített ice cold noodles mixed with burnt halhúshoz a part (the eclair pastry sugar, prepared with water). This mixture is pressed out of the elongated noodles. Posírozzák salted water for eight to ten minutes, euht and cancer butter sauce (sauce Nantua) or white butter sauce (beurre blanc) is served.
Lyon butchers were lucky position too great. Above the market blikfangosan lighted boards of hanging tied bouquet of smoked and füstöletlen, small and large cooking, baking and Sausages. Here the rosette of Jesus, the saucisson de Lyon. Some sausage made from offal, euht because what other part of the world are used in animal feeds, from here you will be brought to perfection meats. euht
Sertésfejhúsból and pig skin is thick sabodet, which are cooked in wine with love juice. The andouillette was still hand knot stubby sausage, which is none other than pig intestine stuffed borjúpacal and -vese, some flavored with onions euht and mustard. Dew can be updated to taste (just so good) restaurants in the small market, bartender and buffet Primary, frequently baked in a pan, Dijon mustard and white wine sauce. The sausage cervelas called truffle and pistachio flavored, sometimes even smoked. Similar to the crinolines, but much better than that, because there is meat. Cookies are welcome kalács-, brióstésztában more accurately, but they also get that slices slaughtered, cheese and sprinkled with vajdarabokkal, rásütnek. The savvy crowd simple small stemmed glass, champagne tart assigns (Montagne).
Above one húsosstand let neon sign that the owner, Maurice trollin, one of the nation's top masters (Meilleur ouvrier de France, or "MOF"), which can be acquired achievement többrostás national tournament. The competition is an annual three (sometimes four years) is held almost every existing business. The hair dresser to start the carpenter, the blacksmith jewelers everyone. A series of related professions konyhaművészethez euht long: cook, pastry, chocolate maker, baker, cheese maker, trucker, butcher, butcher kitchen ... The prestige of winning is like an Olympic champion.
Monsieur trollin patented meat holds: the sheep pastures of Mont Saint Michel salt and Pauillacból, a chestnut fatted calf and pig Dordogne i. The master crisp uniforms, euht surgical precision cut meats. Hungary in the first round of educational reform should be sent to stand in for each trainee.
No less an assortment of neighbors nor fowl desk, where different ages and sizes i-Bresse chicken can be sorted. These conditions the animals are kept strictly imposed from outside, but at least spend a week in a cage milk and corn before cutting, making the meat becomes extremely tender. Next to it, there is the famous duck i-Dombes, (of which the best companies in the why).
Those who have a sweet tooth, go unused in the booth Sève family, because it is the best macaron (pastel colors, crisp meringue round types tojáshabból and almonds), and in general all Minyon sized cakes. However, you should migrate lunch af