In this part of the video he mentioned Paul Boucuse,and last year I went up to my alumni at the CULINARY INSTITUTE OF AMERICA UPSTATE NEW YORK STATE and on of the classes was called ESCOFFIER Room but it's called Boucous room now,but it's interesting that as I watch this video from Lyon France they are honorable mention of him but I am FRENCH trained under 4 FRENCH CHEF'S but I was in France on my way to Morocco and France is not cheap like in Japan it's not cheap very expensive and when I got up with my wife we had a basic AMERICAN breakfast and it came to 40.00 and I couldn't believe it. Basics breakfast wow,and I rather go to England, Germany,or Italy as I have gone there before but I think that I am going home which is Hawaiian islands Honolulu Hawaii
Very nice, all look so delicious, and your excitement makes the food even more desirable! I am planning to go to Lyon in 1 month from now, can you please tell me if in restaurants, bouchons, brasseries, etc. you have the option of a menu in English? Many thanks in advance!
oof too many! Pretty much any restaurant in Vieux Lyon will have an English menu. Most spots on the Presqu'ile should have an English menu as it's a fairly popular area 🙂
In this part of the video he is eating a cheese burger rare and I remember years ago when I worked the saute and broiler station my temperature🎉are blue,rare medium rare,medium,medium well and well and that's why I don't like going to fast food places because they only have 1 temperature and it's all well done and no meat,so I make it myself and I don't like ketchup rather I like mayonnaise and black pepper with some hot sauce.
In this part of the video he is in Lyon France and he is eating cold cuts with different types of cheese and in the APPLE you can only find them in gourmet stores but I am going to ZABARS on the upper west side and I know what I am going to buy but the FRENCH say Fromage,cheese in English, and Kesso in Spanish but I enjoy my cold cuts and my various cheeses and I like Brie,and Anusara types of blue cheese and they are not expensive and the best ones come from Europe and I don't care for wine, or champagne although I have to cook with it But in queens the best pastry shop is in Elmhurst queens called Volla and the pastry Chef is European he did my wedding cake and whenever I need something I go there and I don't care for Spanish or Chinese pastry shops they can't bake looks good but no flavor and I look for value. Other than that place no other place other than Manhattan which is very expensive and maybe I will try a supermarket
In this part of the video I am surprised that he recognized GRAVLAX ,and I know the to make it and he compared it to smoked salmon but I don't like it on a hard shell rather I like it on a warm flour tortilla as I know both and he recognized guacamole but the cabbage is just a filler,but I am surprised that in France they are serving tacos like they are making hamburgers and based on the size i would say it's about 8-10 oz size not bad. Queen is how much is it plus For fries deluxe pickles and coleslaw but hamburgers are universal everyone makes it now and because it's in France what kind of cheese are they going to put on. And I like gouda,brie,cheddar, mozzarella, Roquefort,but not AMERICAN,edam swiss,so many different types of cheese but I don't like feta anyway else is fine with me. And I also like my sausages or wurst.with beef chili, or sauerkraut,onions and hot sauce with French fries or Potato salad good meal with a soda or water just fine with me but I search out these types of places and it's the summer time and usually people don't eat heavy during the hot months I don't rather very light and in the summer months there are a 🎉of street fairs.just walk for a couple of blocks enjoy the sights.and the people. But it has started already .
Lyon is the "gluttony" capital of France....not the gastronomy capital...why not just change the name to "Gluttony".?...this is the same way Las Vegas wants you to call it "gaming" and not "gambling"....dont be fooled.
