Flavors of Lyon

Lyon, often called the gastronomic capital of France, is a city where culinary traditions run deep and the art of cooking is a point of pride. Known for its vibrant markets, hearty fare, and iconic dishes, Lyon is the birthplace of some of the country’s most beloved dishes. Take, for example, chicken braised in vin jaune, a luxurious dish where tender poultry soaks up the rich, nutty flavors of the Jura wine, complemented by earthy morel mushrooms. Another specialty is cervelle de canut, a creamy herb-laden cheese spread that's both refreshing and indulgent, offering a true taste of Lyon’s culinary ingenuity. In this hands-on class, Zoé McLaughlin will guide you through the techniques behind these iconic regional dishes, teaching you how to master the flavors of Lyon and confidently bring a piece of its gastronomic heritage into your own kitchen.    

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Cervelle de Canut - Made with creamy fromage blanc, fresh garlic, minced shallots, tangy vinegar, chives, parsley, and a touch of black pepper

Olive Oil Crostini

Braised Chicken with Morels in a Vin Jaune Sauce

Chicory Salad with Anchovy Vinaigrette

Pommes Puree

Allergens: Dairy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Zoé here.

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