
Lyon, France
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 25 | Founded | a year ago | Last Issue | 7 years ago |
| Active | |||||

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...
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...
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.
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...
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...
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The writers behind this newsletter.
Cooking Teacher, Lyon, France
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