Chef Patricia

Imagine having dinner in a “Bouchon Lyonnais,” one of these typical little restaurants in Lyon. We would start by making a lentil, bacon and croutons salad with its two oils vinaigrette, using the famous green lentil from Le Puy. Then we would prepare the traditional fish quenelle. For dessert “ terrine de pommes à la crème de caramel,” a caramel and apple cream served with its caramel sauce and sautéed and flambéed apples.