LA CUISINE LYONNAISE (POCHE) PDF

This LA CUISINE LYONNAISE (POCHE) PDF includes a list of references, but its sources remain unclear because it has insufficient inline citations. View a machine-translated version of the French article.


Lyon doit avant tout son savoir-faire à des femmes que l’on appelle les « mères », terme idéal pour décrire générosité, plats mijotés et cuisine familiale. La grande cuisine bourgeoise, aujourd’hui incarnée par Paul Bocuse (qui fut jeune apprenti de la célèbre mère Brazier) a évolué vers une gastronomie plus ouverte, plus internationale. La cuisine populaire, celle des fameux bouchons lyonnais, est toujours gaillarde. Des plats étendards comme la quenelle, l’andouillette, le saucisson chaud pomme vapeur ne se cantonnent pas aux établissements patrimoniaux. On les retrouve aussi bien sur les cartes de brasseries contemporaines qu’au menu des bistrots.

Machine translation like Deepl or Google Translate is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and the historical culinary traditions Lyonnais. The result was that regional specialities became elevated in status among royalty and nobility.

Lyonnaise cuisine became a crossroads of many regional culinary traditions. In the nineteenth century, middle-class women, nicknamed the « Lyonnaise mothers », left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the « world capital of gastronomy ». The history of Lyon cuisine begins in antiquity at Lugdunum, the capital of the Three Gauls monopoly on the wine trade.

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