PC in Lyon…

suckling_pig2_0133People love piglets. That statement may be ( definitely is ) a little too inclusive, I know, but, all the same, I have met many people who are piglet lovers and there is no doubt that the many thousands who read Celi’s delightful blog are piglet lovers too. Not conclusive proof of ubiquitous piglet love but moving in that direction  But our love of piglets wanes at the first waft of sizzling bacon or at the crisp crackling of a spit roasted suckling pig. Good advice for a young piglet would be to trot, on his PC’s (Pieds de Cochon) as far away from Lyon as is piggily possible. Lyon may well be Politiquement Correcte but the only version of PC available to a tiny porker will be on a Plateau de Cochonaille. In my PC ( Pig Caring) life at home I do not partake of pig or piggy bits….as I feel my nose growing longer I now remember a sausage or eight and some good saucisson….but as a rule there is the same chance of a bacon sandwich being on offer as there is of watching an aerobatic display performed by the local Old Black Spots in the skies over La Moussiere. However, on the other lard smeared hand, in my life as a PC (Photographe Créatif) specialising in food, it behoves me to eat whatever is put before me, from which onerous duty, shirk I do not.



The swirling waters of the Rhone and the Soâne flow through Lyon but it is the Bocuse that pumps the lifeblood through the veins and arteries of that city. His name and his influence permeate this food capital in a way that is unmatched, to my knowledge, in any other. Paul Bocuse has attained the status of a high priest yet, if one listens carefully, it would be impossible to overlook the undercurrent of supposition as to what will happen, or more to the point, who will inherit the crown, in the time of PB or Post Bocuse. As one might imagine, there are more than enough pretenders to the throne. Through my job as a photographer, as well as my interest in food and cooking, I have been able to eat at the tables of some notable European chefs yet I have never had much interest in fine dining and even find the term to be faintly ridiculous. That is by the by, as the successor to Bocuse will have to be a recognised and impeccably qualified master of those skills who will have been elected by his very jealous and competitive peers and who, even if he has those credentials in spades,  will still not be Bocuse. Just wearing the hat will not be enough…..PC ( Pauvre Con 😦



About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2015, Art photography, Cooking, Digital photography, Expectation, food, Food and Photography, Food photographer, France, Humour, Illusion, Photographic Prints, Photography, Pork, Uncategorized, Writing and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

32 Responses to PC in Lyon…

  1. Oh dear 😉 I snorted in a very unladylike and slightly piggy fashion as I read and laughed. The little piggies need to avoid Segovia too!

  2. Mad Dog says:

    ROFL – I love pigs in the same way as Cecilia and Fergus. I’ve got a leg of jamón serrano in my kitchen and pork chops rubbed with Cajun seasoning for supper, but, I wouldn’t mind having a pet pig like Sheila 😉
    BTW have you seen Anthony Bourdain’s visit to Lyon, where he goes out shooting duck with Paul Bocuse? It’s a good one.

  3. Francesca says:

    Fabulous photos, although I am not a pig eater either, and so that first one was shocking in a playful way. Some pigs I guess, have a decent enough life before they becoming saucisson, but most don’t.

  4. Well, I have to say that I am VERY interested in the device that he squashed that poor wee piggy INTO so as to cook it on a spit? And Lyon is very close to where Hugo lives. Is this delightful fellow still cooking? c

    On Thu, Nov 19, 2015 at 11:05 AM, Food, Photography & France wrote:

    > Food,Photography & France posted: “People love piglets. That statement may > be ( definitely is ) a little too inclusive, I know, but, all the same, I > have met many people who are piglet lovers and there is no doubt > that the many thousands who read Celi’s delightful blog are piglet lovers > to”

    • The chef works at the original Bocuse restaurant in Mont d’Or on the outskirts of Lyon. This restaurant is now used for functions and is quite extraordinary in its appearance…I am going to blog a sequel that shows it in all its glory. The gridiron fits onto the spit in the original fireplace that has geared spits for every size of creature…mad machinery that still works. I was at a French country wedding some years ago and they had a truly Heath Robinson spit for a suckling pig…the pig looked to me like a mediaeval saint being martyred and I’m very loathe to show the picture…

      • Yes I have never roasted a wee pig on a spit – it is just TOO visceral for me! Your description of the saint made me laugh though! I will ask Hugo’s step father if he knows Mont d’Or, he is the local medical examiner I think he describes himself as a Forensic Doctor but I am not sure what hospital he is attached to – very nice chap. VERY French. c

      • I couldn’t imagine you spit roasting one of your little piglets…glad to hear that I’m right. Mont d’Or is just up the river from the centre of Lyon..about 15 mins by taxi. It’s the place where his great grandfather and great grandmother had the first Bocuse restaurant…as I said, I’m going to do a blog on it. It’s amazing the influence that Bocuse has in Lyon.

  5. Eha says:

    Celi has made life simple: your piggy gets a name like Sheila and graciously snorts her way thru’ life eating a gourmet diet . . .or you call it a plonker and it ends up looking very appetizing ready for the spit as per picture one 🙂 ! As modern pork is the healthiest meat to eat [even better than fish], this nutritionist certainly partakes when mood strikes . . . Thanks for Lyon – always happy to visit!

  6. lulu says:

    I guess I am a piggy eater as I do like pork tenderloin and bacon and pork chops….well, you get the picture. Fine dining….to me every meal at home is fine dining especially if enjoyed with friends.

  7. Love this post and I agree there will be very big chef’s hats to fill.

  8. ChgoJohn says:

    That guy in the photo is way too happy. What is he really planning to do with that piglet?

  9. I’m definitely in the piglet-loving group. I would be very happy holding up that little guy too!

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