Cooking with friends – Lyon, France

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View across the Saône river from the market

Continuing on with my food adventures in Lyon, France…

On Saturday morning we decided to go shopping at the farmers market along the Saône river in vieux Lyon.  My friend Guillaume offered to cook lunch for us, and we were so excited to get a homecooked meal full of fresh seasonal vegetables after our heavy meat-centric dinner at Café des Fédérations the night before.  It was a beautiful sunny hot day with clear blue skies, and the walk along the river was breathtaking.  The outdoor market was teeming with energy and the vibrant bright colors of vegetables and flowers were bursting with happiness.  Here are some photos from the vieux Lyon Saturday farmers market:

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We were lucky enough to get fresh morel mushrooms, just at the end of their season.  I’ve never had the opportunity to cook with fresh morel mushrooms, so this was a new experience for me.  I’m used to the dried store-bought version.  These fresh morels were soft and spongy, light and airy, earthy and pungent, and just simply delightful.  Guillaume also bought fresh ris d’agneau, or lamb sweetbreads which I was extremely excited about.

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Fresh morel mushrooms

Guillaume’s kitchen is tiny.  There’s really only enough room for 1 person.  It’s barely even tall enough for him to be able to stand fully erect.  I offered to help, but there was only 1 1/2 cutting boards (the 1/2 board was the size of a passport) and a few pairing knives.  How can this tiny kitchen with hardly any fancy gadgets whip out this fancy meal that Guillaume was describing to me?  Frankly, I was a little worried.  However, as soon as I saw him clean the sweetbreads, prepare the morels, sauté the fingerling potatoes in butter, cut the artichokes down to the heart, and throw the peas in boiling water all within a 10 minute period, I knew I could sit back and relax.  It’s not about the kitchen, or the equipment, or the fancy gadgets, or the space.  It’s about the chef, his creativity and his passion.

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Cleaned morels and lamb sweetbreads waiting to be cooked

The deep earthy aroma of morels filled the apartment as he sautéed them with butter.  At the same time, he individually and carefully cooked each vegetable before putting them all together in the pot.  He knew exactly how each vegetable had to be prepared to enhance their natural sweetness and character, and he was not cutting any corners.

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Chef Guillaume multi-tasking in his small kitchen

Before we knew it, a beautiful pot of asparagus, artichokes, peas, fingerling potatoes, haricot vert and garlic had been assembled on the tiny stovetop.  Meanwhile, he was finishing his morel sauce with cream and white wine from my cousin’s winery that I brought from Burgundy, and cooking it with the sweetbreads in the oven.

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Beautiful farmers market vegetable pot

The rest of the crew set the table and decanted a bottle of my cousin’s red wine, Simon Bize et Fils Aux Vergelesses.  We all proceeded to crowd around the small kitchen to watch the chef in action, all the while drooling and wagging our tails.

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Table is set, and wine is decanted

This ended up being one of the most memorable and delicious meals of my entire Europe trip.  There is just something so special about being invited into someone’s home and having a homecooked meal.  Shopping together at the market and seeing all of the fresh seasonal ingredients being transformed in front of my eyes in the kitchen also heightens the experience.   Everything was delicious, especially the lamb sweetbreads with morel mushrooms.

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Delicious market vegetable pot

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Succulent ris d'agneau with morel cream sauce

Of course we had the obligatory post-dinner cheese plate, again all selected by Guillaume at the cheese stand at the farmers market.  It included goat cheese with ashes and pepper, fresh goat cheese from goat’s milk that had just been milked the day before, and a Comté from the North Alps.

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After dinner farmers market cheese plate

Guillaume busted out his espuma gun for fresh whipped cream to complement the juicy strawberries.

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Succulent market strawberries

What a perfect weekend so far in Lyon, I thought, as I drifted away in a post-prandial snooze on the couch…

Random trivia:  Did you know that morel mushrooms, otherwise known as brain mushrooms, honeycomb mushrooms, or sponge mushrooms, are the official state mushrooms of Minnesota?

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Life in Burgundy – Bourgogne, France

On my last trip to France, I spent a few days at my cousin’s house in Savigny-les-Beaune in Burgundy.  It’s always a joy for me to visit her, because I get to experience country living at its best, surrounded by the best foods and wines in the world.  Her husband Patrick Bize is the 4th generation winemaker of Simon Bize et Fils, which for me means a 15 second walk down to their wine cellar for unlimited access to their wines, 24 hours a day.  My cousin, who is an excellent cook, made simple but hearty and delicious meals for me every day to complement their beautiful wines.  Here are some photos of the good life in wine country…

Horse plowing the vineyards in Gevrey-Chambertin

Horse plowing the vineyards in Gevrey-Chambertin

Wine aging in the cellar

Wine aging in the cellar

Bottles aging in the cellar

Bottles aging in the cellar

Wine labels

Wine labels

Wine labels

Wine labels

One of the first lunches that my cousin cooked for me was Poulet de Bresse baked in the oven with house white wine.  All foods and desserts that require wine are cooked only with their Bize wine.  The last time I visited them, she cooked an outstanding coq au vin with 2 bottles of their pinot noir.  Although it seems like such a luxury from my point of view, this is ordinary daily life for winemakers.  What a life!

Poulet de Bresse in house white wine

Poulet de Bresse in house white wine

Poulet de Bresse, given an AOC status, is the most prized chicken in France.  Everything from rearing to quality of soil, from diet to slaughtering, is strictly regulated to maintain its famous gamey yet tender and delicate fatty flavor.

Poulet de Bresse

Poulet de Bresse

The Bresse chicken dish she made me was garnished with a simple cream and mustard grain sauce (using Dijon mustard, of course- Dijon is only about an hour drive away), accompanied with fava beans sautéed in butter and baguette from the boulangerie down the street.  I was lucky enough to score the tender chicken foie, while my cousin enjoyed the gizzard.

Poulet de Bresse with its foie, fava beans and baguette

Poulet de Bresse with its foie, fava beans and baguette

One afternoon my cousin dropped us off in the middle of the forest, telling us that we needed to forage for our dinner.  This forest was her secret place to pick wild asparagus, les asperges sauvages, which I had never even heard of until then.  In this dense, dark, cool and quiet forest, we diligently picked these long and thin wild asparagus stalks in silence.  They were quite abundant, and I was so excited to be able to forage for my own food.  It’s such a wonderful experience to be able to see where your food comes from, and to be able to enjoy the fruits of your own labor.

Wild asparagus

Wild asparagus

I blanched the asparagus in boiling salt water, then tossed them with spaghetti, sea salt and olive oil.  It was one of the best pasta dishes I’ve ever had.

Spaghetti avec les asperges sauvages

Spaghetti avec les asperges sauvages

One of their winemakers brought over a basket of freshly picked baby greens from his garden, which he dressed with a simple viniagrette.  We enjoyed these fresh vegetables with terrine de foie de lapin (rabbit liver terrine) and an award winning jambon persilles (ham with parsley) from Maison Raillard in Beaune.  Paired with never-ending supplies of their house wine, this al fresco family dinner was one of the most memorable meals in my life.

Fresh garden greens with Bize wine

Fresh garden greens with Bize wine

Jambo persilles aved terrine de foie de lapin

Jambon persilles avec terrine de foie de lapin

On another evening, we gathered on the terrace to watch the sunset with a bottle of 1999 Moët et Chandon rosé and grougere, which is a type of cheese bread.  The inside of the bread was soft and doughy with a subtle and elegant cheese flavor.

Champagne toast with grujere

Champagne toast with grougere

Grujere cheese bread

Grougere cheese bread

My cousin made a delicious tuna, onion and tomato quiche one day.  Everything is made from scratch here, with great love and care.  Her dried cherry tart was also fantastic- freshly picked cherries that were sun dried on the terrace.

Tuna, tomato and onion tart

Tuna, tomato and onion quiche

Dried cherry tart

Dried cherry tart

For my last dinner, she pulled out the good stuff.  Burgundy escargot with garlic and butter, and house made duck leg confit.  The escargot were succulent and juicy, and the duck confit had perfectly crispy skin covering tender meat that fell right off the bones.

Burgundy escargots ready to go into the oven

Burgundy escargots ready to go into the oven

House made duck leg confit

House made duck leg confit

Other dishes that she made include asparagus soup and strawberries marinated in house red wine.  Oh, and don’t forget the cheeses.  Every meal concluded with the obligatory assortment of French cheeses.  My favorite was the Epoisse, perfectly stinky and incredibly creamy. My time in Savigny-les-Beaune was magical, beautiful and happy.  Everything was prepared with great care and detail.  Every night we would gather around the table as the kids talked about how their school day went and Patrick about his predictions for this year’s harvest.  With laughter abound, delicious food filling our content bellies, and Patrick returning every half hour with yet another bottle of wine, mealtime was always a place of love and warmth.  Although I enjoyed my dining experience in Paris, from local bistros to high end restaurants, the food that I had at my cousin’s house was truly priceless.   Oh, I miss them so much…

Cheese plate

Cheese plate