Anthony Bourdain's Lyon Spots
Écully, Auvergne-Rhône-Alpes
experience
Paul Bocuse Institute
Bourdain ate: poulet en vessie (chicken cooked inside a pig’s bladder) Lunch dates: Mathieu Viannay chef at Mere Braziere, Joseph Viola chef at Daniel et Denise, and Alain Ducasse chef and CEO of Ducasse Paris; all are instructors at Institut Paul Bocuse, and Boulud
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Lyon, Auvergne-Rhône-Alpes
cafe
Café Comptoir Abel
Bourdain ate: quenelle de brochet en gratin maison(gratin dumplings) Lunch dates: Bill Buford, former fiction editor at The New Yorker, and Boulud
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Lyon, Auvergne-Rhône-Alpes
restaurants
Bouchon Comptoir Brunet
Bourdain drank: Beaujolais Lunch date: Buford
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Lyon, Auvergne-Rhône-Alpes
restaurants
Reynon
Bourdain ate: sabodet (sausage made from pig’s head, tongue, and beef) Lunch dates: Georges Reynon chef and owner of Reynon and Daniel Boulud, French chef, and owner of Dinex restaurant group that includes Daniel, Café Boulud, and Bar Boulud in New York City
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Collonges-au-Mont-d'Or, Auvergne-Rhône-Alpes
restaurants
Paul Bocuse Restaurant
Bourdain ate: soupe aux truffes noires V.G.E. (black-truffle soup named after former French President Valéry Giscard d’Estaing); loup en croûte feuilletée (sea bass in pastry crust); choron(béarnaise or hollandaise sauce made with tomato purée); pot-au-feu (French beef stew); lièvre à la royale (roasted hare) Lunch dates: Paul Bocuse, the French chef that is considered the father of modern French cuisine, and Boulud
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Ouches, Auvergne-Rhône-Alpes
restaurants
Troisgros
Bourdain ate: salmon in sorrel sauce Lunch dates: Michel Troisgros, chef and son of Troisgros co-founder Pierre Troisgros, Cesare, Troisgros’s son, and Boulud
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