|
Open Kitchen |
|
Entrance |
|
Accolades |
|
President Clinton ate here |
|
Bread and Tapenade |
|
Choux Pastries |
|
Badoit Sparkling Water |
|
Rosee Champagne |
|
Pieds de veau en salade, comme les aimait Jean Vignard |
|
Pate en croute maison a l'ancienne |
|
Close up of the Terrine / Pate |
|
Santenay Premier Cru 2007 |
|
Quenelle de brochet frais, cuite au four |
|
Pike fish dumpling with Nantua sauce and Basmati rice |
|
Andouillette lyonnaise (tiree a la ficelle) Escalopee en tranches epaisses, panees, poelees |
|
Breaded and pan fried of awfuls with Japanese mustard, potatoes gratin and green salad. |
|
Brioche fourree au chocolat cuisinee comme un pain perdu et doree su miel |
|
French Toast stuffed with chocolate, fresh cheese ice cream
|
Love the pope and his wine |
|
Brasserie Léon de Lyon |
Dining here was like visiting an art gallery. Every wall I see, hangs a framed art or
portraits of Chef Jean Paul Lacombe and his distinguish guest that once dine here.
In a typical French table setting, I began my dinner with a Rosee Champagne aperitif. The bread with tapenade and choux pastry swiftly arrived soon after. Studying the menu was a like a tug of war. For heaven's sake, I was salivating reading rows after rows of intricately descriptive dishes.
It was my first time to Lyon, I made my decision to stick to proper Lyon old fashioned food.
Salads of veal's foot, spicy mustard dressing potatoes and lamb's lettuce and Terrine of sweet bread, foie gras, chicken breast, pistachio covered in pastry and small salad were both impeccably fresh
The star of the night were the two main course, the Quenelle was light and fluffy. I must say not all fish balls are created equal. The trophy winning dish was unbeatable. Sometimes made me wonder, why we can't have good affordable French food in Singapore/Asia.
The Andouillette (Patty Awfuls) had some gamey scent, easily masked by the mustard, as how it should be.
The French toast, Chef Jean Paul Lacombe's attempt to recreate his childhood memories in this dish. Its a simple desserts that hugs your soul.
Highly Recommended. I would swing by everyday to try all the menu if I was given the opportunity.
Pictures by MSW
No comments: