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Un bonjour de Lyon: Salad for you my friends!

My dear, poor, non French people,

Ever thought there could be magic in a salad?
I mean not in that terrible all-washed no-cheese no-croutons no-life “Iceberg” you’ve been looking at every day at noon, now that you’ve decided you are going to lose the few pounds that separate you from being “the real you” (or may I say, the real boring you?).


I’m talking vraie salade.
I myself used to hate it. As a kid we would only eat salad after the entree, with a lot of vinegar, and I really didn’t care for this sour sour sour moment.
And then I discovered the Salade Lyonnaise


La Salade Lyonnaise


1 salad. Mâche. Dandelions. Frisee. Or even Aragula.
1 egg per person
8 oz sliced bacon (lardons)
3 slices of bread (the older the best)
Mustard. Organic Canola Oil.
Red Vinegar


I hope you poor non-French people know that Lyon, this great French city in the South East of France, is a great place for food. It’s by many considered as the capital of gastronomy…


That’s where the French pope of gastronomy lives, Paul Bocuse.
An incredible chef who was at the head of a French Revolution: La Nouvelle Cuisine, in the 60’s.
A real “bon-vivant“, who very proudly tells how he’s been living with three women at the same time for years… Oh la la, le coq français!
But a great chef avant tout.
As I’m writing, the best chefs of the world are competing in Lyon to get the best award in the world: le Bocuse d’Or.


I’ve lived and studied (well, tried to) in Lyon, and the least I can say is that it’s not only a place for high-end pricey restaurants.
It’s just a place of amazing food.
The market in itself is “une tuerie” (a killing… like it kills you because it’s so good).
And the little traditional restaurants “les bouchons” are to die for.

My favorite bouchon, le Café des fédérations

My favorite bouchon, le Café des fédérations


Charcuterie, (Yes, Jesus is a sausage in Lyon),

Cheese (St Marcellin je t’aime),
and amazing dishes:
Quenelles de brochet (pike fish dumplings),
Tablier de sapeur (soldier’s apron, an amazing dish with tripes),
or Cervelle de Canut  (litteraly “Silk workers brains”… actually fromage blanc with shallots and chives)…

Aïe Aïe Aïe!

I learned to live and to cook in Lyon.

My boyfriend at the time was coming from a family of restaurateurs, and I will always remember his step-father, the moustachy-grumpy-but-friendly Bruno, complaining about how “people didn’t know how to make a proper Salade Lyonnaise” any more.
Well I don’t know if Bruno would aprove of this one, but this is how I make it.

La recette

  • Slice the bacon into lardons
    (just as I explain in the video)
  • Cut the bread in smallcroutons, of about the same size as the lardons.
  • On a very very hot and non-sticky pan, pour the lardons. When they begin to sweat, add the croutons. 
  • Let them dance together for as long as they need to caramelize.


  • Meanwhile put a pan of water to a boil
  • Add red winegar
  • Break your egg in a bowl, and gently slide it in the boiling water.

vinegar and boiling oil for a poached egg


  • Use your spoon to gather  all the white around the egg, and cook them all for 3 minutes.
  • Make a vinaigrette (1tsp mustard +1 tsp red wine vinegar + salt + pepper+ 2 tbsp oil)
  • Mix it with the frisee (or whatever salad you have), add the lardons and the croutons, then the egg…



Et voila!

Bon appétit les amis!!




PS: Promise I’ll give you very soon a list of my favorite places in Lyon if you happen to go there!
PS’ : Just one week after I posted this blog, France won both the Pastry and the Cuisine World Championship at the Bocuse d’Or! So proud !

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