Archive | Food Adventures

Lyon, France: Lyon Bouchons … continued

AFAR magazine recently ran a cover story where I eat my way through the bouchons of Lyon, France. Bouchons are quirky little restaurants serving traditional, home-style Lyonnais cooking. They typically offer portions equally as large as the personalities of their owners. One wonderful bouchon got cut from the story, so I’m including a bit about it here…

Joseph Viola of the bouchon Daniel et Denise (Photos by R. Paul Herman)

Joseph Viola has made what some might consider a strange career move. In addition to cooking in Michelin-rated kitchens, he is a Meilleur Ouvrier de France (“Best Worker of France”). An elite few chefs attain this honor by undergoing rigorous testing and competition. Yet, seven years back, just after attaining MOF status, Viola chose to purchase a little bouchon named Daniel et Denise. And, though the namesakes are long-gone, Viola kept the name. “Lyon’s people like history that lasts. If I changed the name, I’d be cutting history in half,” he explains.

Bouchon Daniel et Denise is packed and bustling at lunch – reservations are a must

I talk with Viola after sampling his traditional three-course Lyonnais lunch of pâté en croute (paté in a pastry crust) made with foie gras and sweetbreads…

The award-winning paté en croute at Daniel et Denise

Quenelle de brochet (Lyon’s famous blimp-shaped pikefish dumpling) with sauce Nantua (a vibrant-orange crayfish sauce)…

Quenelle de brochet, a Lyon specialty, at Daniel et Denise

On the side, thoroughly decadent potatoes gratin, rich with cream, and – as if that wasn’t enough – perfect, crispy coins of fried potatoes, too…

Potato side-dishes at bouchon Daniel et Denise (fortunately I could compensate by climbing the seven flights of stairs at the apartment where I stayed!)

And for dessert, ile flottante, fluffy poached meringue floating on a pool of crème anglaise…

Ile Flottante, with Lyon’s famous pink pralines in the center

It’s easy to taste why the restaurant’s pâté en croute won a worldwide competition last year, and the quenelle is the best version I’ve ever eaten. “Taste is supreme,” Viola tells me. He wears a crisp, white chef’s jacket with the red, white and blue collar that marks him as a Meilleur Ouvrier. ”I use only the best products, and I shop every morning. There is no cold room here – ingredients are only in the restaurant at most 24 hours.” But accolades aside, like all bouchon fare, Viola’s plates are simple and presented without pretense. “I don’t use a lot of garnish,” he tells me. “If the main dish and sauce aren’t good, there’s nothing to hide behind.” The same goes for ambiance. “People come to me for what’s on the plate,” Viola says, “not the décor. They want a good meal, not good tableware.” Viola’s sense of balance in life gives me something to ponder. “We only have one service at lunch and one at dinner,” he explains. “I want to give the clients time to eat. It’s better to satisfy 65 people than to serve 150 and not do it well.” That philosophy extends to his personal life, too. Daniel et Denise is closed on weekends, he says, because, “I don’t want to succeed in my career and not in my family life.”

“Pots lyonnais,” thick-bottomed bottles of house wine on the bar at Daniel et Denise

Like all the best bouchon proprietors, Viola works the room. “I like to look at clients while they’re eating and after they’ve finished,” he admits. “People eat and then keep talking about food. It’s like a good religion! When you have a good meal, the world stops. “This is hard work,” he says as he sees me out the door, “but it gives me great satisfaction.” Daniel et Denise is located at 156 rue de Créqui in the 3rd arrondissement; telephone 04 78 60 66 53. It’s open for lunch and dinner Monday-Friday; be sure to reserve well in advance. Viola also recently took over a bouchon in Old Lyon, the UNESCO World Heritage area of the city. La Machonnerie is at 36 rue Tramassac, 5th arrondissement; telephone 04 78 42 24 62. It’s open for lunch and dinner Tuesday-Saturday; reservations also recommended.

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Valentine’s Day – Sweet Memories

Candy from the heart - by Crown Candy Kitchen in St. Louis

When I was a kid growing up in the Midwest, Russell Stover was the “swanky” candy. I remember my dad buying big, red, heart-shaped, boxes of it for my mom every Valentine’s Day. We kids would each get a little box of something – usually the less-prestigious Whitman’s Sampler. Well, chocolate (and I!) have come a long way since then. Give me a wicked-dark bar from Poco Dolce or Dandelion, and I’ll see hearts. No need for a froofy box. And yet, I was delighted when a pal visiting from St. Louis brought a heart full of old-school chocolates from Crown Candy Kitchen – my hometown’s oldest soda fountain (celebrating its 100th birthday this year). Look, nonpareils with colored sprinkles! Sometimes memories taste good, too.
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Casablanca, Morocco: Tagine Dreams

After nearly 30 hours of travel, I was definitely in a dream-like state! A 3-hour layover in New York turned into a 10-hour layover, due to a delayed Royal Air Maroc flight. When I finally got to my hotel, the faded grande dame Royal Mansour (Note to self: avoid Moroccan businesses with “royal” in the name), I was ready for an easy, basic meal. I found L’Etoile Centrale, a modest restaurant tucked away in a street that borders the food market. The walls were decorated with tile and plaster work…

L'Etoile Centrale's classic Moroccan decor

I ordered a Moroccan classic, chicken tagine with preserved lemon, olives and onion. The waiter brought bread, along with black olives and harissa, a fiery spread…

The bread and little snacks came first, then the steaming tagine

When my tagine arrived, the waiter lifted off the conical top and a cloud of steam billowed up. Moroccan chicken is wonderfully flavorful, but tougher than American chicken because the birds run around and build up more muscle. The onions had caramelized into a wonderful sauce – perfect for dipping bread…

Chicken tagine with preserved lemon (that's the lemon slice you see resting on the chicken)

I was invited on a cooking tour with Access Trips, so on this, my second visit to Morocco, I’ll be doing more than just eating tagines – I’ll learn how to make them. I’ll share the recipes and techniques, so we’ll all be able to satisfy our tagine dreams.
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