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Lucy Vanel

Lyon, France

Platform
Substack
PricingOnly free issuesPublishesWeekly
Issues25Foundeda year agoLast Issue7 years ago
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Latest Issues

Poulet de Bresse à la Crème

Poultry in France is a subject with seemingly endless variety. On any given day, strolling through the market stalls, we see a typical volailler presenting birds of all sizes and flavors: from quail, pigeon, guinea hen, simple farm hens, ch...

7 years ago

Une Sauce Ravigote Chaude

This sauce is making its way back into my rotation now that we're turning towards foods that can use the nice counterpoint of something acidic, lifting up and punctuating rich, long-simmered flavors and textures. I love a nice ravigote chau...

7 years ago

Postcard Plum Lyon

A shot from our first Market Table Class of the season yesterday. Looking forward to many memorable days as we progress through the spring season here in Lyon.

9 years ago

Touchstone: Bourgogne

Looking for Burgundy in Lyon is a fruitful exercise. When you narrow down the dishes that do Burgundy justice, they appear in one form of another over and over again, year after year on café menus here. How can they not, when we have the ab...

12 years ago

The Lamb Chops

The pickings were slim at the market. I was going to be teaching a class where we just cook together through to lunch time, based on what I find. I dropped my son off at school and only had 45 minutes before class. I had to be quick. I walk...

13 years ago

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  • Lucy Vanel

    Cooking Teacher, Lyon, France

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