It’s a one-man show here. The smallest buchon with little character and personality. Without the plaques I wouldn’t have guessed it’s a real traditional buchon.
I was first to arrive again. The small kitchen back there where I could watch the cook’s almost every move. I think the restaurant used to be part of a shop. They partitioned it and added the kitchen and toilet (directly behind the man in another photo above). The toilet seems out of place but everything is so cramp in here. A few more tables behind me and that’s it. And the tables are so small and so close it’s not pleasant to see strangers’ every pore and hair.
This is what 100gr of dried morels look like. I also got a Bresse chicken which lasted 2 meals. I left the stock for the flat owner to use. He’s a good home cook and we discussed how to make good use of it.
I love living vicariously through your posts! I have never been to Lyon, your view of it is so charming (although potentially not vegetarian friendly )
Lyon is France’s 3rd largest city and the sheer amounts of places to eat are mind-boggling. There’s something for every taste and budget. Also, seems every other eatery is either Lebanese or “Indian”.
Paris is not for me. Lyon and smaller towns in the region are my style.
I know you do. I was speaking only for myself, as in if it boils down to those 2 specific places.
Some pages on the Lyon-Rhone-Alpes region from my brilliant Culinaria France book. Unfortunately the original publisher (Könemann) no longer exists. Would like to have a few more but many people want to hold on to theirs or costs too much to ship from elsewhere.
I always abstain from meat and alcohol for 2 weeks after a holiday. Have been eating lots of seafood and vegs. But never leeks. These are for the partner.
Shared a couple small pizzas with friends in downtown St. Petersburg Saturday afternoon before a wedding. Interesting place called Oak & Stone. They have a beer wall (56 beers on tap) and you are given a wristband that will turn on the tap. You can pour as much or as little as you want from any tap and it records the amount. When you turn in the wristband it downloads the info to your bill
Cool concept and a fantastic variety of taps. Don’t some people make a mess pouring their own beers?
I don’t know why but in Hong Kong, when it was still a craft beer wasteland, I used to sit at the bar and watched how they tapped… not professional at all. It used to get on my nerves how someone poured or tapped a beer, or used the wrong glassware. Now I no longer care
Never cooked oysters before, such sacrilege. Well, as soon as the scrambled eggs were done I turned off the gas and chucked the oysters in. So no really cooking them.
I have lots of Rosette de Lyon (the sausage in the photo) laying round so I used it. I dropped the poached eggs in the middle of transfering them to the plate.
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