Search results
Results from the WOW.Com Content Network
Cuisine of Lyon (2 C, 12 P) Pages in category "Cuisine of Auvergne-Rhône-Alpes" The following 19 pages are in this category, out of 19 total.
Around this time (1830-1850), Mère Brigousse ran a restaurant in the Charpennes district of Lyon. One of her most popular dishes was Tétons de Vénus (En: Venus' breasts), large breast-shaped quenelles. [24] Mère Fillioux (Françoise Fillioux, 1865–1925) was the first Mère whose "reputation was known well beyond the limits of the city and ...
Head chef, Michel Troisgros of the Troisgros family, runs the hotel-restaurant along with his wife, Marie-Pierre. [1] The original site of the Troisgros' restaurant-hotel, in Roanne, was bought by Michel's grandfather, Jean-Baptiste Troisgros, in 1930. [2] Michel is the cook and his wife Marie-Pierre looks after the house, the decor and the ...
Belmont’s new upscale Italian restaurant is open for business, and taking reservations. Marrelli’s Italian Restaurant has taken up residence at 33 Glenway St. in what was once Heirloom Restaurant.
Belmont-d'Azergues (French pronunciation: [bɛlmɔ̃ dazɛʁɡ], literally Belmont of Azergues, before 1998: Belmont) [3] is a commune of the Rhône department in eastern France. See also [ edit ]
The restaurant, located at 5945 Wilkinson Blvd. is open from 11 a.m. - 8 p.m. Tuesday-Saturday, and noon - 6 p.m. Sunday. This article originally appeared on The Gaston Gazette: Belmont's newest ...
A bouchon (French pronunciation:) is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine , the dishes are quite hearty. [ 1 ]
A nouvelle cuisine presentation French haute cuisine presentation French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France.