Above: Turnips with trout caviar at Armada
I know you might be thinking: “Seriously? Turnips?”
Lyon…. A culinary tradition that grew up to change the world of gastronomy…. It’s about food, lots of food, great food. Some of the greatest food on earth…. What is it exactly about this place? Over the past century, the system here, the tradition, whatever it is that took hold here, churned out a tremendous number of the world’s most important chefs…. Why Lyon? Why is this such a gastronomic capital?”
Anthony Bourdain, Parts Unknown: Lyon, France, April 27, 2014
I can’t answer that. For Bourdain’s explanation, you might have to watch that episode of Parts Unknown. But I can state we lingered over some excellent meals during our stay in Lyon and hope these photos help you navigate among the many choices available.
Continue reading “Postcard from Lyon, France: Fertile ground for chefs”
Postcards from Barton Springs 