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THE INTERVIEWS IN THIS VIDEO ARE IN FRENCH AND I AM LOOKING FOR CONTRIBUTORS TO CREATE CLOSED CAPTIONS TRANSLATED FROM FRENCH TO ENGLISH TO ADD TO THIS VIDEO.
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I meet Chef Olivier Canal owner and chef de cuisne at the restaurant la Meuniere in Lyon. La Meuniere is a typical “Bouchon Lyonnais” which is the name given to the local bistros serving traditional lyonnaise food in the tradition of a casual and friendly atmosphere.
Olivier is a fervent competitor regularly taking part in the Pâté Croûte world championship. The Pâté Croûte is a large meat pie composed of layers of varying meats and enclosed in a shortcrust pastry.
Olivier’s specialty is L’oreiller de la Belle Meuniere, a giant pie resembling the shape of a pillow case. It’s made from 5 different types of poultry meat, each from the Dombes region, along with pork and veal meats. It was inspired from the original recipe called l’oreiller de la belle Aurore. Olivier Canal has won 2 awards for this specialty in the world championships and shares his creation with me in this video.
If you visit Lyon, don’t miss Olivier’s Bouchon.
LA MEUNIERE (a typical bouchon Lyonnais)
11 Rue Neuve – 69001 Lyon
Tel: 04.78.28.62.91
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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS THAT WILL IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book: