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Cooking traditions in Lyon, France
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions
Lyonnaise_cuisine
Type of restaurant found in Lyon, France
in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise", duck pâté or roast pork. Compared to other
Bouchon
Sauce in French cuisine
onions served with small cuts of meat principally for left-overs. Lyonnaise cuisine Lyonnaise potatoes Larousse Gastronomique (1961), Crown Publishers (Translated
Sauce_lyonnaise
Topics referred to by the same term
Gaule Lyonnaise, French name of Gallia Lugdunensis, a province of the Roman Empire Lyonnais, a historical province of France Lyonnaise cuisine Lyonnaise, cooked
Lyonnaise
Pig's head sausage in Lyonnaise cuisine
coudenat, or coudenou is a large sausage made from pig's head in Lyonnaise cuisine. Besides the head, it includes tongue, fatty pork, and beef. It is
Sabodet
Restaurant in Quebec, Canada
Quebec, Canada. The owners describe the cuisine as “Bocusian-Lyonnaise cuisine du marché (French market cuisine).” It is located in the neighbourhood of
Joe_Beef_(restaurant)
Pork sausage in Lyonnaise cuisine
[sosisɔ̃ də ljɔ̃]) is a large cured pork sausage (saucisson sec) in Lyonnaise cuisine. It sometimes includes some beef or a liqueur. It is similar to other
Saucisson_de_Lyon
Limburgian cuisine French cuisine Cajun cuisine Haute cuisine Lyonnaise cuisine Nouvelle cuisine Occitan cuisine Cuisine of Quebec Cuisine of Luxembourg
List_of_cuisines
French sausage
Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork and either truffles or pistachios
Cervelas_de_Lyon
Cuisine indigenous to Europe
Nord-Pas-de-Calais Lyonnaise cuisine Picardy cuisine Frisian cuisine Limburgian cuisine Luxembourgian cuisine Mennonite cuisine Monégasque cuisine Occitan cuisine Belgian
European_cuisine
Common dishes throughout Europe
Corsican cuisine Lyonnaise cuisine Cuisine and specialties of Nord-Pas-de-Calais French wine Frisian cuisine Limburgian cuisine Luxembourgian cuisine Luxembourg
List_of_European_cuisines
French chef (1908–1996)
was a French cook and Lyon Mère. A well-known representative of the Lyonnaise cuisine, she began her career in 1927 working during her teens for wealthy
Léa_Bidaut
Type of sausage
certificates ("diplôme") to producers of high-quality andouillettes. Lyonnaise cuisine List of sausages "Stanley Tucci is Savoring It All". The New Yorker
Andouillette
Culinary tradition
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier
French_cuisine
French chef (1895–1977)
Brazier followed the traditions of Lyon's famous female cooks – the Mères lyonnaises – in avoiding over-elaborate dishes, preferring to offer fairly simple
Eugénie_Brazier
Mixture of creamed fish or meat with a light egg binding, formed into an egg-like shape
They may be served sauced and grilled, or with a variety of sauces. Lyonnaise cuisine Gefilte fish Fishball Meatball Tsukune Vorschmack Wikimedia Commons
Quenelle
Pan-fried potatoes
Lyonnaise potatoes (French: pommes de terre sautées à la lyonnaise, pronounced [pɔm də tɛʁ sotez‿a la ljɔnɛz]) is a French dish where potatoes are boiled
Lyonnaise_potatoes
sausage in Lyonnaise cuisine Saucisse de Toulouse – French sausage Saucisson – Dry-cured sausage Saucisson de Lyon – Pork sausage in Lyonnaise cuisine Kupati
List_of_sausages
Swiss sausage
Argentina and Paraguay. Cervelas de Lyon are a sausage specialty of Lyonnaise cuisine. They contain finely minced pork, and either truffles or pistachios
Cervelat
City in France
Michelin chefs such as Marie Bourgeois and Eugénie Brazier developed Lyonnaise cuisine into a national phenomenon favoured by the French elite; a tradition
Lyon
Chestnut candy confection from France and Italy
glacé at Wikimedia Commons France portal Italy portal Food portal Lyonnaise cuisine "History and production of marron glacé". Gambero Rosso International
Marron_glacé
Cured saucisson or French pork sausage
from France. It is made from pork and usually served thinly sliced. Lyonnaise cuisine List of sausages "Rosette de Lyon Sausage". Taste France Magazine
Rosette_de_Lyon
Female cooks of the 18th through 20th centuries in France
the "cradle" of the Mères, and the Mères had a profound effect on Lyonnaise cuisine, according to Curnonsky turning Lyon into the food capital of France
Mère
French cheese spread
the low opinion Lyon's affluent had of the weavers. List of spreads Lyonnaise cuisine "Cervelle de Canut (Herbed Cheese Spread) Recipe". NYT Cooking. Retrieved
Cervelle_de_canut
Neighbourhood and central business district in Lyon, France
covered food market is an international reference for French and Lyonnaise cuisine. Forty-eight merchants (including fishmongers, cheesemakers, bakers
La_Part-Dieu
Species of flowering plant
after being braised in cooking liquid. Cardoon stems are part of Lyonnaise cuisine (e.g. gratin de cardons). Only the innermost, white stalks are considered
Cardoon
Sweet confectionery specialty of Lyon, France
family does not use large retailers to market its product. Food portal Lyonnaise cuisine List of pastries "Coussin de Lyon". TasteAtlas. Retrieved 4 August
Coussin_de_Lyon
Pie of minced meat topped with mashed potato
Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly
Shepherd's_pie
French chef
the last of the Mères Lyonnaises, the famous female restaurant owners-chefs offering traditional, high quality Lyonnaise cuisine. Castaing was born in
Paule_Castaing
2017. Retrieved 9 December 2017. "Les Mères Lyonnaises, Cuisine des Gones Cuisine lyonnaise". www.cuisine-des-gones.com. Archived from the original on
List of female chefs with Michelin stars
List_of_female_chefs_with_Michelin_stars
Edible offal from the stomachs of various farm animals
Prospect Books. ISBN 978-1-903018-81-1. Varille, Mathieu (1928). La Cuisine Lyonnaise. Champion-Slatkine reprint. p. 53. Riley, Gillian (2007-11-01). The
Tripe
Sweet crisp pastry
Common to many European cuisines, angel wings have been incorporated into other regional cuisines (such as American cuisine) by immigrant populations
Angel_wings
French chef (1941–2020)
in Lyon where he met Paul Bocuse, who taught him the richness of Lyonnaise cuisine. He began culinary school in Paris, and he frequently visited the
Émile_Jung
Potato dish
French fries Hash browns List of deep fried foods List of potato dishes Lyonnaise potatoes Potatoes O'Brien Tater tots – grated potato formed into small
Home_fries
Pan-fried potatoes
garlic from Levantine cuisine Hash browns, the shredded potato dish Home fries, the simple chunked potato preparation Lyonnaise potatoes, pan-fried potatoes
Potatoes_O'Brien
Hollandaise sauce – Sauce made of egg, butter, and lemon Mahyawa – Iranian cuisine tangy sauce made out of fermented fish Mignonette sauce – Condiment served
List_of_sauces
Soup of onions and stock
with egg yolks added before serving to enrich the soup. The gratinée lyonnaise, originating in the restaurants of Lyon, is a more luxurious version of
French_onion_soup
Meat from duck
an important role in French cuisine, in which there are numerous recipes for cooking it, and is well known in the cuisines of Britain, Poland and Russia
Duck_as_food
Topics referred to by the same term
originating in France and sometimes loosely called "boules" in English Boule Lyonnaise, another boules game of French origin Boule Bretonne, a boules game from
Boule
Gastronomique. London: Hamlyn. OCLC 1285641881. Saulnier, Louis (1978) [1923]. Le Répertoire de la cuisine (fourteenth ed.). London: Jaeggi. OCLC 1086737491.
Calf's liver in French cuisine
Calf's_liver_in_French_cuisine
French tripe dish
Gras-double (French pronunciation: [ɡʁa dublə]), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat'
Gras-double
Organisation of Cooks and Pastry chefs
Les Toques Blanches Lyonnaises (lit. 'Lyon White Hats') is an organization that was founded in 1936 by 7 renowned chefs from the Lyon area, including the
Les Toques Blanches Lyonnaises
Les_Toques_Blanches_Lyonnaises
Swiss potato dish
similar Indonesian dish Potato pancake List of potato dishes Liechtenstein cuisine Cloake, Felicity (13 October 2011). "How to cook the perfect rösti". The
Rösti
Culinary sauce
wine, meat glaze or demi-glace, butter, shallots and bone marrow. Sauce lyonnaise is a French sauce prepared with white wine, vinegar and onions, which
Wine_sauce
Fried or deep-fried slices of potatoes
may have been par-cooked by boiling, baking, steaming, or microwaving Lyonnaise potatoes – a French dish prepared with sliced pan-fried potatoes and thinly
Fried_potatoes
Swiss potato and leek dish with sausages
du Papet vaudois on the 1st Friday of October. Swiss cuisine List of sausage dishes "Papet (cuisine suisse)" (in French). Gastronomiac. Retrieved 19 February
Papet_Vaudois
Species of lichen
Herzogia. 17: 37–44. Choisy, M. (1952). "Catalogue des lichens de la region lyonnaise. Fasc. 9" [Catalogue of Lichens of the Lyon Region. Fascicle 9]. Bulletin
Parmotrema_perlatum
Swiss potato dish
the peasant farmer in days gone by. "Voyage à travers l'histoire de la cuisine suisse". Consumo. Retrieved 13 January 2023. Le paysannat des Grisons a
Maluns
French chef (1865–1925)
worked in her kitchen as a young woman and continued her traditions of Lyonnaise cookery. Françoise was born Benoîte Fayolle, on 2 September 1865 in the
Françoise_Fillioux
fries is from Belgium. French toast French onion soup French vanilla Lyonnaise potatoes — the city of Lyon Vichyssoise soup — the city of Vichy, Auvergne
List of foods named after places
List_of_foods_named_after_places
Capital and largest city in Indonesia
city granted two 25-year concessions to private water operators, PAM Lyonnaise Jaya and Thames PAM Jaya (renamed Aetra in 2007), with both companies
Jakarta
France Made with mashed, baked potato, combined with diced meat and sauce lyonnaise and served in the hollowed-out potato skins. Halal snack pack Australia
List_of_potato_dishes
October 19, 2019 (2019-10-19) Recipes for classic roast beef tenderloin and Lyonnaise potatoes. Featuring an Equipment Review covering kitchen tongs. 153 "Pork
List of Cook's Country episodes
List_of_Cook's_Country_episodes
Ingredients: Appetizer: fish heads, pomelo, brown butter macaron, salade lyonnaise Entrée: wagyu beef bavette, chanterelle mushrooms, petite mirepoix, red
List of Chopped episodes (season 41–present)
List_of_Chopped_episodes_(season_41–present)
pepper-crusted filet mignon with blue cheese chive butter, and potatoes Lyonnaise. Featuring an Equipment Corner covering cocktail shakers, a Tasting Lab
List of America's Test Kitchen episodes
List_of_America's_Test_Kitchen_episodes
French film production company
"Breakdown of Share Capital as of 31 December 2019". Article. Olympique Lyonnaise. 31 December 2019. Archived from the original on 6 August 2020. Retrieved
Pathé
A.), which included Bancomer, Bufete Industrial, and the French firm Lyonnaise Des Eaux-Dumex (SUEZ-Ondeo Services) as well as the British firm Anglian
Water management in Greater Mexico City
Water_management_in_Greater_Mexico_City
cocina puertorriqueña: Alfredo Ayala" [The father of the new Puerto Rican cuisine dies: Alfredo Ayala]. El Vocero (in Spanish). Archived from the original
List of people considered a founder in a humanities field
List_of_people_considered_a_founder_in_a_humanities_field
French chef who served of King Frederick II of Prussia
"nouvelle cuisine" published in 1739 by François Marin. Frederick II had also read Les Dons de Comus, even though French and German cuisine coexisted
André_Noël_(chef)
Restaurant in Portland, Oregon, U.S.
happy hour menu in April 2014; options included duck confit poutine, the Lyonnaise cheese spread cervelle de canut, and the St. Jack burger. The restaurant
St._Jack
Fish eaten by humans
Machher Jhol Paella Pempek Poke (Hawaii) Pompano en Papillote Quenelles Lyonnaises Rakfisk Remoulade Rissole Sashimi Seafood birdsnest Smoked salmon Soused
Fish_as_food
Ancient Roman city on the site of modern Lyon, France
de Lyon: de la capitale les Gaules à la métropole européene. Editions Lyonnaises d'Art et d'Histoire. Lyon: 2004. ISBN 2-84147-150-0 Seneca. Apocolocyntosis
Lugdunum
91st Miss France competition, national beauty pageant edition
élue Miss Réunion 2020". Imaz Press (in French). 31 October 2020. "La Lyonnaise Anaïs Roux élue Miss Rhône-Alpes 2020 !". Lyon Mag (in French). 7 November
Miss_France_2021
000 personnes), la région marseillaise (plus de 150 000) et la région lyonnaise (environ 150 000).; republished in "Les Arméniens en France". La Croix
Armenian population by country
Armenian_population_by_country
the private joint venture Lyonnaise des Eaux - Montgomery Watson - Arabtech Jardaneh (LEMA), led by the French company Lyonnaise des Eaux, now known as Suez
Water supply and sanitation in Jordan
Water_supply_and_sanitation_in_Jordan
Municipality in Belgrade, Serbia
Jovanović introduced varieties like hedelfingen, germersdorf and early Lyonnaise, but the names were hard to pronounce for the local farmers so they gave
Grocka
Mountain in Isère, France
Mountains Isère Limestone Revue alpine (in French). Vol. 14. Section lyonnaise du Club alpin français. 1908. p. 202. Ferrand, Henri (1908). Recherches
Charmant_Som
Gaza, a four-year management contract was awarded to a joint venture of Lyonnaise des Eaux (now Suez) and Khatib and Alami in 1996. The contract was entirely
Water supply and sanitation in Palestine
Water_supply_and_sanitation_in_Palestine
Archaeological museum in Vieux, France
Pierre; Neveux, François (2006). "Un exemple d'échec urbain en Gaule Lyonnaise : Aregenua, chef-lieu des Viducasses (Vieux, Calvados)" [An example of
Vieux-la-Romaine Archaeological Museum
Vieux-la-Romaine_Archaeological_Museum
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