"T-bone steak. There are numerous variations of the basic slinger: Slinger (dish) A slinger is a Midwestern diner specialty typically consisting of two eggs, hash browns, and a hamburger patty (or any other meat) all covered in chili con carne (with or without beans) and generously topped with cheese (cheddar or American) and onions. The eggs can be any style. Hot sauce is usually served on the side. The slinger is considered to be a St. Louis late-night culinary original. It is described as ""a hometown culinary invention: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your"
"Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and the historical culinary traditions Lyonnais. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary, as it combined the fresh, diverse, and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities became elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising"
"mâchons, made up of local charcuterie are usually accompanied by Beaujolais red wine. Traditional local dishes include: Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and the historical culinary traditions Lyonnais. In the sixteenth century Catherine de Medici brought cooks from Florence to her court and they prepared dishes from the agricultural products from the regions of France. This was revolutionary, as it combined the fresh, diverse, and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities became elevated in"
"Cervelas de Lyon Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten. There are many varieties of Lyon sausages that have come of age with recipes handed down by the ancestors of the pork butchers from the city of Gauls. Among these, some are dry ones too, small and large, called the Rosette or Jesus. The indigenous sausages from Lyon are, however, made to be cooked. One of the sausages, the Cervelas, are"
"consisting of tomato, red bell pepper, garlic, origanum, paprika, cayenne pepper, brown sugar, lemon juice, white wine, chicken stock and olive oil, stuffed with tomato flavoured rice. Pâté chaud de cailles is warm pâté of quail. Homard à la parisienne is lobster cooked in court bouillon, cut into slices and glazed with aspic, with a garnish of tomatoes stuffed with a macédoine of vegetables, dressed with a mixture of mayonnaise and aspic and garnished with sliced truffle. Canetons à la rouennaise is a dish of roast duckling stuffed with forcemeat. The legs and breasts are removed, the legs are grilled"
"speciality. The dish is a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. The canuts were the subject of songs by Aristide Bruant and Éric La Blanche. In contemporary times, the word canut is often used to talk about citizens of Lyon in general in an affectionate way. It is often thought that the French form of the Scandinavian first name Knut is the source of the word canut. Nonetheless, the word has other origins. It may come from an abbreviation of the French expression ""Voici les cannes nues!"" (""Look at those bare"
"variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley. 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"". In the twenty-first century, Lyon's cuisine is defined by simplicity and"
"the customary meal of the canuts, the city's silk workers, who ate a late-morning meal after they finished their shifts in the factories. Other traditional local dishes include coq au vin; quenelle; gras double; salade lyonnaise (lettuce with bacon, croûtons and a poached egg); and the sausage-based rosette lyonnaise and andouillette. Popular local confections include marron glacé and coussin de Lyon. Cervelle de canut (literally, ""silk worker's brains"") is a cheese spread/dip made of a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar. Lyon is home to the football club Olympique Lyonnais (OL),"
"Tablier de sapeur Tablier de sapeur (; literal meaning: sapper's apron) is a Lyonnais speciality dish make from beef tripe, specifically the ""gras-double"", which is the membrane of the rumen. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes. Tablier de sapeur is one of the most common dishes in the bouchons of Lyon. The Maréchal de Castellane,"
"and Eugénie Brazier developed Lyonnaise cuisine into a national phenomenon favoured by the French elite; a tradition which Paul Bocuse later turned into a worldwide success. The ""bouchon"" is a traditional Lyonnais restaurant that serves local fare such as sausages, duck pâté or roast pork, along with local wines. Two of France's best known wine-growing regions are located near the city: the Beaujolais region to the north and the Côtes du Rhône region to the south. Another Lyon tradition is a type of brunch food called ""mâchons"", made of local charcuterie and usually accompanied by Beaujolais red wine. Mâchons were"
"referred to as lakes), the majority of which are man-made and were created during the Middle Ages. The regions to the south of Lyon produce fruits, vegetables and wines in the Vallée du Rhône (En: Rhône Valley). In the Ardèche, a department in south-central France named after the Ardèche River, farmers continue to develop the cultivation of chestnuts, which are a key ingredient in the traditional French Christmas dish, turkey with chestnuts. The Dauphiné region, which is known for its pork products and cheeses such as the ""Saint-Felicien"" or the ""Saint-Marcellin"", is also located to the south of Lyon as"
"produced short and broad with prime pork stuffing with either pistachios or truffles. It derived its name from brains since it was initially made from pork brains. On the other hand, the Sabodet with its coarser texture comes from Isère and is made from pork head, rind and meat. Cervelas de Lyon Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine. The sausage contains finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to boiled before it is eaten. There are many varieties of Lyon sausages that have come of age"
"Bouchon A bouchon is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as ""nouvelle cuisine"", the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on ""haute cuisine"" but, rather, a convivial atmosphere and a personal relationship with the owner. The tradition of bouchons came from small inns visited by silk workers"
"mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. ""Potée Lorraine"" is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. Potée A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More"
"a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. What makes a bouillabaisse different from other fish soups is the selection of Provençal herbs and spices in the broth; the use of bony local Mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. In Marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at right); or, more simply, as Julia Child"
"has a Gross Metropolitan Product of about €85 billion. Lyon is noted as a gastronomic centre of France and specialities served in its traditional ""bouchons"" include Lyon sausage, sophisticated salami (known there as """"rosette""""), tripe and quenelles. In the east of the region the food has an Alpine flavour with dishes such as fondue, raclette common, gratin dauphinois and gratin savoyard. The region is also famous for its Bresse poultry and the many varieties of cheese including Tomme de Savoie, Bleu de Bresse, Reblochon, Saint-Marcellin and Vacherin. Wines in this region include the very famous Beaujolais, Côtes du Rhône and"
"Coussin de Lyon The coussin de Lyon is a sweet specialty of Lyon, France composed of chocolate and marzipan and created by , a French chocolatier. This tidbit is a piece of pale green marzipan, with dark green netting, filled with a chocolate ganache flavored with curaçao liqueur. During the plague epidemic in 1643, the aldermen of Lyon made the vow to organize a procession at Fourvière to implore the Virgin Mary to save the city. They carried a seven-pound candle of wax and a gold crown on a silk cushion. This gave the chocolatier , based in Lyon since"
"whereas Louisiana andouille is made from a Boston butt, usually inflected with pepper flakes, and smoked for hours over pecan wood. Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane, which has been grown in Louisiana since the early 1800s. Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator, something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners"
"Chaudin is unique to the area, and the method of cooking is comparable to the Scottish dish haggis: the stuffing includes onions, rice, bell peppers, spices, and pork sewn up in the stomach of a pig, and served in slices piping hot. Crayfish are a staple of the Cajun grandmother's cookpot, as they are abundant in the bayous of Southern Louisiana and a main source of livelihood, as are blue crabs, shrimp, corn on the cob, and red potatoes, since these are the basic ingredients of the Louisiana crawfish boil. New Orleans has been the capital of Creole culture since"
"Galantine A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is ""galant"", or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. (The preparation is not always luxurious: Evelyn Waugh"
"Saint Lucian cuisine Saint Lucian cuisine is a combination of French, East Indian and British dishes. Before colonization, the Caribs and the Arawaks occupied the island, surviving on its various natural fruits and vegetables like mangoes, oranges, tangerines, avocados, and breadfruits. St Lucia is known for its national dish consisting of green bananas and salt fish locally known as green figs and saltfish; breadfruit and salt fish is also an alternative favourite among the locals. Other speciality dishes include a dish known as ""bouyon"", which is a thick red beans one pot soup meal made of meat, ground provisions (ground"
"military governor of Lyon under Napoléon III is often said to have been responsible for the change of name. Tablier de sapeur Tablier de sapeur (; literal meaning: sapper's apron) is a Lyonnais speciality dish make from beef tripe, specifically the ""gras-double"", which is the membrane of the rumen. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes."
"will give their city. Curnonsky reasoned that Lyon's cuisine reflects the values of the local society, including its simplicity, as it appears in the speech of Paul Bocuse: ""It is this honesty, this taste of the measure, I like to find in an honest and healthy Lyonnaise dish"". Bernard Poche, in his book ""Lyon, as written? Novelists and essayists Lyon 1860–1940"", concluded that eating well affected all layers of the population of the city. In the nineteenth century, the puppet Guignol, the famous weaver, often finds its parts by the prospect of a ""hoary stew"", a good meal, while novels"
"Vichyssoise Vichyssoise ( ; ) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot. Recipes for soup made of pureed leeks and potatoes were common by the 19th Century in France. In 19th century cookbooks, and still today, they are often named ""Potage Parmentier"" or ""Potage a la Parmentier"" after Antoine-Augustin Parmentier, the French nutritionist and scholar who popularized the use of Potatoes in France in the 18th Century. The French military cookbook of 1938 includes a recipe for ""Potage Parmentier for"
"include ""saucisson de Lyon"" (sausage), andouillette, coq au vin, esox (pike) quenelle, ""gras double"" (tripe cooked with onions), ""salade lyonnaise"" (lettuce with bacon, croûtons and a poached egg), marrons glacés and cardoon ""au gratin"". Rhône-Alpes Rhône-Alpes (; Arpitan: """"; ; ) is a former administrative region of France. Since 1 January 2016, it is part of the new region Auvergne-Rhône-Alpes. It is located on the eastern border of the country, towards the south. The region was named after the Rhône and the Alps mountain range. Its capital, Lyon, is the second-largest metropolitan area in France after Paris. Rhône-Alpes has the"
"of Lettonie in September 2001, Blunos opened Blinis in Bath, two months later. This held two Michelin stars for a single edition of the guide in 2002. The menu served at Lettonie was predominantly French in nature, although featured elements of Latvian cuisine. Dishes include a pork belly served with morels and a celeriac puree; at the time pork belly was an unusual dish to be served in a fine-dining restaurant. Blunos explained that he had originally had a pork tenderloin as well, but since diners preferred the belly dish, the fillet was dropped. The signature dish of the restaurant"
"use, or scoff at the legendary delicacy of bourgeois Lyon. As a result of Lyon’s geographical location, many different culinary influences have converged in the city’s cuisine, particularly those of the South (Provence and the Mediterranean) and of the North (Alsace and Lorraine). Each cuisine imparts its own characteristics: the use of butter and cream from the North and of fresh vegetables and olive oil from the South. In addition, in the fifteenth century, Lyon served as one of the primary distribution centres for spices imported from the East by Italian merchants. There are a number of ""terroirs"" around Lyon"
"to beignets. Traditionally, Lyon cold meat shops sold ""bugnes"" just before Lent, due to their high fat content. They are also made in the home as a way of using surplus cooking fat, which would be wasted during Lent. More recently, bakeries make them, respecting more or less the tradition of Lent. French ""bugnes"" varieties include crunchy ""bugnes"" and soft ""bugnes"". The crunchy variety, known as ""bugnes lyonnaises"" (""Lyon ""bugnes""""), are cooked in very hot oil with the dough spread out thinly and knotted once or twice. The soft variety, sometimes known as ""pillows"", are made with a thicker dough,"
"vichyssoise, which is generally served cold. Leek soup Leek soup is a soup based on potatoes, leeks, stock (usually chicken), and heavy cream. Other ingredients used may be salt and pepper, and various spices. Generally the potatoes are diced and cooked in broth, while the leeks are chopped and sautéed. After this all ingredients are combined and stirred. Chives may be used for garnish. Leek soup is strongly associated with Wales, and is an important item of Welsh cuisine. In Romania, this soup is popular and known as ""Ciorbă de praz"", and in France it is called ""Soupe aux poireaux."""
"great amount of ""skewered tripe"", or ""grand planté de tripe"" in French. The first edition of ""Pantagruel"", another novel by Rabelais, published in Lyon in 1532 before Gargantua, is inspired by the adventures of a comedic doctor who is said to be inspired by the Lyonnaise comportment. The book evokes Lyonnaise cuisine, citing a list of dishes: ""sausage, sausage, ham, sausages, huge wild boar roasts with garlic sauce, pluck, fricandeau, fat capons in white Mangier, hochepots, beef stew, cabirotades, hastereaux, game animals and birds, stuffed lamb, stuffed carp, whitefish, annealed (cheese flavored with peach leaves), crackers and macaroons (dry cakes),"
"cow disease. By August 2008, most of the Swiss demand for bovine intestines had been met with imports from Uruguay, Argentina and Paraguay. Cervelas de Lyon are a sausage specialty of Lyonnaise cuisine. They contain finely minced pork, and either truffles or pistachios. Sold uncooked, the sausage has to be boiled before it is eaten. In Alsatian cuisine, ""cervelas d'Alsace"" are split open and served with cheese (gruyere) and bacon. Cervelat Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary"
"Hachis Parmentier Hachis Parmentier () is a dish once made with mashed baked potato that has been combined with diced meat and sauce lyonnaise and served in the potato skins (""shells""). In the modern world, however, a more copious version of the dish is the French equivalent of the British dish cottage or shepherd's pie. The dish is named after Antoine-Augustin Parmentier, a French pharmacist, nutritionist, and inventor who, in the late 18th century, was instrumental in the promotion of the potato as an edible crop. The word """"hachis"""" means a dish in which the ingredients are chopped or minced,"
"Pike. In 1816, the poet Joanny Carmouche, a member of the Epicurean Society of Lyon brought together gourmets with verse: Stendhal, passing through Lyon in 1837, evoked Lyonnaise cuisine: The Lyonnaise mothers become so famous that the gourmet Maurice Edmond Sailland, usually known as Curnonsky, who had spent several weeks each winter in Lyon declared in 1934 from the ""Vettard"" restaurant that Lyon was the ""capital of gastronomy"". The statement came during the golden era of Lyonnaise cuisine, involving people with feathers and gastronomes and the idea spread and soon became one of the components of the image that Lyon"