eG Foodblog: bleudauvergne

[balex]

Ive decided to go to a Lyonnais Bouchon this evening.

don't gloat

[naguere]

Inulin... inulin... something familiar about that - wish I could remember what.

Insulin.

Diabetics

[SobaAddict70]

Ive decided to go to a Lyonnais Bouchon this evening. 

don't gloat

Hokay, 'splain for us non-French speakers what a Lyonnais Bouchon is, s'vous plait.

Soba

[therese]

Inulin and insulin are nothing to do with each other (one's a carb and one's a protein, in fact), but both are useful in managing diabetes, as topinambours are sometimes recommended as a potato substitute for diabetics.

The inulin in Stoneyfield yogurt is supposed to promote calcium absorption (there is reasonable evidence for this), and is considered a probiotic: we can't metabolize it, but commensal gut critters can. I don't know for sure, but it may well be the sort of commensal gut critters that one has that leads to the, um, explosive consequences suffered by some. It also counts as soluble fiber, drawing water into the gut and promoting, well, you know. So considered a good thing.

Neither I nor anybody in my family has a problem with any inulin-containing foods.

The inulin connection with kidney disease has to do with a test for kidney function: inulin is injected in the patient's bloodstream and then the rate at which it appears in the urine is measured. It's called glomerular filtration rate, and the lower it is the worse the kidney disease.

[dlc]

This is dlc's better half posting for the first time. I am an avid reader of food articles and i have never read anything quite so interesting as this blog. I am now addicted to egullet. As a very visual person, i would like to say that your pictures are terrific and i love your accessories...your Provencal plates are to die for. Thank you for your creativity and insight into the world of good food. (As the principle cook at my house, it is also nice to know that someone else in the world actually cooks dinner every night!)

[balex]

Ive decided to go to a Lyonnais Bouchon this evening. 

don't gloat

Hokay, 'splain for us non-French speakers what a Lyonnais Bouchon is, s'vous plait.

Soba

A bouchon is a sort of informal restaurant that serves Lyonnais specialities that are often offal based. Good hearty food, great fun.

[PopsicleToze]

I had been catching bits and pieces, but I just went back to Page 1 and read the entire blog. WOW I had to smoke a cigarette afterwards

[SobaAddict70]

oh, offal?

Yoo-hoo, JJ and Sam!!! lol.

Soba

[Jensen]

I'd like to conduct a little informal servey here:

* How many people have been leaping out of bed in the morning and running to their computers so that they can see how Lucy's day is going?

* How many people have made tartiflette this week?

* How many people have investigated the requirements for obtaining a work visa in France?

* Who wants to blog after this amazing week is over?

(and how many people felt a pang in their chest when they read the words "after this amazing week is over"?)

[Mayhaw Man]

* Who wants to blog after this amazing week is over?

It will take a very confident soul to follow Lucy. She has done an amazing job.

Of course, she's in France. As she has reminded us over and over again.

[balmagowry]

The inulin connection with kidney disease has to do with a test for kidney function: inulin is injected in the patient's bloodstream and then the rate at which it appears in the urine is measured. It's called glomerular filtration rate, and the lower it is the worse the kidney disease.

Yup, this is exactly why it was familiar - my father had to have several rounds of such tests last year. He's a kidney cancer survivor, but with only one kidney left (and a few other health conditions requiring caution of various kinds) he has to have it monitored extra-closely when anything else is going on, like surgery....

[balmagowry]

Ive decided to go to a Lyonnais Bouchon this evening.  

don't gloat

Hokay, 'splain for us non-French speakers what a Lyonnais Bouchon is, s'vous plait.

Soba

A bouchon is a sort of informal restaurant that serves Lyonnais specialities that are often offal based. Good hearty food, great fun.

I've always been kind of curious about the derivation, because the literal meaning of bouchon is cork - in the wine-bottle sense, that is. Makes you think....

[bleudauvergne]

This amazing week is not over, although I did not cook at home tonight. I enjoyed an evening of being served by my dear Mr. Pierre, who cherishes my husband and I. He is the proprietor of one of the last living Bouchons of Lyon.

Edited April 22, 2004 by bleudauvergne (log)

[bleudauvergne]

People associate Bouchons with offal. But that's really not the concept behind the Bouchon. A Bouchon is exactly what we would define in our culture as a diner, but the French manifestation of such a concept. Unfortunately, in this day and age, more caricatures exist than not. It’s a sad truth. People judge a bouchon on the size of their dish and the fat content. This is not reality in the true tradition of Lyon.

[docsconz]

* Who wants to blog after this amazing week is over?

It will take a very confident soul to follow Lucy. She has done an amazing job.

Of course, she's in France. As she has reminded us over and over again.

We all might need a little blogging hiatus after this week's blog just to catch our collective breath, unless someone like ChefG or Bourdain picks up the gauntlet. But then, who would follow them? In the meantime, I know I will continue to follow this blog very closely and enjoy it very much Thanks, Lucy.

[bleudauvergne]

I did not walk to the tourist section of town for this meal. I took the bus across town. Chez Pierre is located in the 3rd Arrondissment, near the prefecture of the Rhone, not far from the quai. There is no foot traffic there. It's 1/2 mile from the nearest public transportation stop. In fact no restaurants on the same block. But for some reason, Chez Pierre always has most of his tables occupied. Why?

[misgabi]

Thanks for the most amazing blog. As everyone else has commented on the pictures are incredible and your words just as amazing.

I too hope that you continue to update in the future.

[bleudauvergne]

Thank you for the compliment.

I shall proceed with dinner.

Edited April 22, 2004 by bleudauvergne (log)

[bleudauvergne]

Kir maison (he gave me this for free)

Gratin de coquillages safrané à l’étuvé de poireau

Pièce de bœuf au sabayon de poivre mignonnette (the sauce was divine)

1/4 Pot de Cotes du Rhone

Chèvre frais au marc de bourgogne (macerated in marc - I order it every time)

Poires aux vin (he says this macerated 48 hours and will give the recipe)

Coffee

23 Euros tip and tax included

Edited April 22, 2004 by bleudauvergne (log)

[bleudauvergne]

There's so much to say about this place.

Edited April 22, 2004 by bleudauvergne (log)

[bleudauvergne]

That is a real Bouchon Lyonnais.

[bleudauvergne]

I am going to bed now, I have one more day tomorrow.

[balmagowry]

Bleu - when you get a chance -

What accompanied the piece de boeuf? The broccoli and haricots I recognized, but there were two other things on the plate I wasn't quite sure about. Except that I'm quite sure I would have eaten them!

[docsconz]

C'est magnifique! That sauce loked incredibly silky. Comfort food. Yum.

[jayhay]

I'd like to conduct a little informal servey here:

* How many people have been leaping out of bed in the morning and running to their computers so that they can see how Lucy's day is going?

* How many people have made tartiflette this week?

* How many people have investigated the requirements for obtaining a work visa in France?

* Who wants to blog after this amazing week is over?

(and how many people felt a pang in their chest when they read the words "after this amazing week is over"?)

*me

*intend to

*intend to

*not me

*ME!