{"id":620,"date":"2008-10-15T17:44:40","date_gmt":"2008-10-15T15:44:40","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=620"},"modified":"2008-10-21T09:43:01","modified_gmt":"2008-10-21T07:43:01","slug":"lyon-menus","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/15\/lyon-menus\/","title":{"rendered":"Lyon, menus,"},"content":{"rendered":"

\u00a0<\/p>\n

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\"tablier-de-sapeur-839-du-guide-de-pierrette\"<\/a>

tablier-de-sapeur-839-du-guide-de-pierrette<\/p><\/div>\n

The french cuisine found in this region is paramount and has become internationally known, but earned its fame in small restaurants known as \u00ab\u00a0bouchons.\u00a0\u00bb<\/div>\n

\u00a0<\/p>\n

On the menu we find grattons (pork scratchings), sausage, cervelas (saveloy), andouillette de Fleurie, rosette (sausage), tablier de sapeur (breaded tripe), gras-double (tripe), cardoon gratin served with a nice Beaujolais or C\u00f4tes du Rh\u00f4ne wine.<\/p>\n

\"profiterolles-au-chocolat-692-du-guide-de-pierrette\"<\/a>

profiterolles-au-chocolat-692-du-guide-de-pierrette<\/p><\/div>\n

A few regional cheeses whose intense scents will make your mouth water include Saint-Marcellin (preferably runny), Saint-F\u00e9licien, Cervelle de Canut, and Mont d’Or. For dessert, sample delicious bugnes (doughnuts) sprinkled with powdered sugar, a Belle H\u00e9l\u00e8ne pear sundae,\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0
\nor even profiteroles like you have never tasted before (because chocolate has also become a local specialty).<\/p>\n

article de Maison de la France du mois d’octobre 08, photos tir\u00e9s du \u00ab\u00a0guide de Pierrette\u00a0\u00bb promu par Maison de la France, et vendu dans ses bureaux de Madrid, Barcelone, Bruxelles.<\/p>\n

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\u00a0 The french cuisine found in this region is paramount and has become internationally known, but earned its fame in small restaurants known as \u00ab\u00a0bouchons.\u00a0\u00bb \u00a0 On the menu we find grattons (pork scratchings), sausage, cervelas (saveloy), andouillette de Fleurie, rosette (sausage), tablier de sapeur (breaded tripe), gras-double (tripe), cardoon gratin served with a nice […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3,12],"tags":[78,40,92,714],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/620"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=620"}],"version-history":[{"count":10,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/620\/revisions"}],"predecessor-version":[{"id":885,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/620\/revisions\/885"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=620"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}