Five days of five courses has led me to believe that the current medical sound byte of “five a day for a healthy lifestyle” has been misinterpreted by the Lyonnais. The five pieces of fruit are replaced by five easy pieces …of offal. Cocks combs, calves heads, tripe, brains and udder things are all on the daily menus of the plethora of wonderful cafes, bistrots, bouchons and restaurants étoilés. For those who can’t stomach stomach there is always a good range of noses, ears, feet and tails. I am of course writing this tongue in cheek, which is also very good and on the menu today.
I am smitten by this amazing city that is analogous with good eating and drinking and I should mention simultaneously that I dislike the term “fine dining” as much as the word “moist” which I dislike a lot.The people of Lyon know how to eat and they know how to enjoy themselves as they are eating. This joy is reflected by the people who produce the food for their enjoyment, who are all masters of their trades and crafts whilst those who cook and serve these delights in the proliferation of wonderful eating places are, many would declare, the very best at producing French food.If that sounded a bland term it shouldn’t have. French food is hard to come by because, at it’s best, it is uncompromising and therefore not acceptable to many palates. The fact that Lyon has so many places that produce virtuoso examples of this cuisine at every different delicious level, and that these places are full morning and night, is a tribute to the gastronomic tradition that is part of the life blood of France. I cannot remember eating and drinking as well, ever, in my life.