Tag: lyon

Postcard from Lyon, France: Film trivia challenge

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A postage stamp featuring a black and white image from the film 'La Femme du Boulanger' by Marcel Pagnol, with the inscription 'République Française 2,20' and the year 1986.

Above: Mechanical eye and listening device used by cyborgs in The City of Lost Children, 1995, Musee de Cinema et Miniature

I’ve always been a fan of science fiction, of models used in cinema. But I prefer miniatures, to dream a little…. I freeze frames of moments in life, places that touch me.”

Dan Ohlmann interviewed by Ludivine Corporal, “His Miniatures Have Been Wildly Successful for Years in This Renowned Museum,” Actu France, November 17, 2024

Dan Ohlmann’s construction of realistic miniatures is more time-consuming than it even looks, yet, by 1990, he had accumulated a substantial enough collection to open his Palais de la Miniature. As his fascination with set-design continued, he expanded to the acquisition of film memorabilia, costumes and props. A lot of them.

With a museum bursting at the seams and attracting an increasing amount of international attention, a Swiss fan arose as a major beneficiary. The donor purchased an early 15th-century Renaissance inn and turned it over to house the collection in 2004 – Le Musee de Cinema et Miniature.

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Postcard from Lyon, France: Where good food regarded as ‘a birthright’

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Above: Polenta and asparagus buried below a mound of fresh leafy ‘weeds’ at Les Mauvaises Herbes

Hope you’re ready to feast your eyes again because here comes part two of our restaurant experiences in the capitol of French gastronomy.

The pig in the name Le Cochon qui Boit intimidated me at first. I knew I wasn’t ready for a menu that goes all whole-hog-centric, but this is a drinking pig. That sounded more up my alley. Once inside gazing at the daily menu, I realized one even could graze all-vegetable there if desired. A red cabbage and hazelnut salad as an amuse bouche quickly confirmed the kitchen’s talents in that arena.

An endive salad was topped with ultra-thin slices of coppa ham and almonds, while tender cauliflower was paired with olives and fresh chervil. Shredded parmesan hides a serving of beet ravioli, and that shiny beige mound that appears to be a dessert is actually whipped up roasted parsnips, as good as a dessert. The rectangular dark wedge is Cochon Noir Gascon, meat of the highly prized black pig of the high Pyranees. This tender pork arrived with wedges of panisse and spinach.

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Postcard from Lyon, France: Fertile ground for chefs

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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.

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