Day 3 in Lyon, France! A behind the scenes tour at chocolatier Richard Seve’s Chocolat Seve chocolate factory, which will be Lyon’s first chocolate museum in the fall, lunch at one of the oldest brasseries in Europe (180+ years), Brasserie Georges, a visit to Institut Paul Bocuse, and last but not least dinner at One Michelin Star Cour des Loges, which is deserving of two. Only downfall was the heat wave and 38 degree weather, otherwise Lyon you still have me weak at the knees… possibly because I ate too much and need to take a nap after every indulgent meal.
of sugar y excuse me so this is what you’re famous for woo speciality what are they called on I haven’t had a baked theas in so long so I turned the Chocolate Factory rard Sev who is a renowned chocolate here in leyon and he’s known for his Bean to Bar chocolates and this fall he’s going to be turning his Factory into Leon’s first chocolate Museum so besides his Handmade Chocolates Richard s is known for his pink prings actually Leon is popular for their pink prings and those are the nuts covered in a Candi pink sh and they’re pink because there used to be rose bushes all over Leon and how you can tell a high quality of Prine is that they’ll use good quality nuts so for example almonds will be from um provant because they have higher fire fat contents so more flavor Hazels may be from pamant and they’ll have a thinner candy coating shell and they’ll be caramelized properly I’m actually seeing a lot of similarities in New Orleans having Creole food as well as in leyon it’s just very old school and classic and stuck in a time capsule but it’s actually quite fabulous I had lunch at at brasser George which is 280 years old and it’s one of the oldest brasseries in France so originally there was nothing there and even before the train system was invented people would be on wagons and then they would stop at where brasser George is to um wait for their next wagon and then there was nothing there when they opened up the brasser so the brasserie was an idea that had came from um the alans because they were known for their breweries so originally it was only about beer and it was only a place for people to get a drink and then they started to bring food into the concept and at one point food was more popular than the beer so typical dishes you would see at a braserie are shut and UT as well as a beef Tartar and those are the really signature dishes at braser George as well as well as they’re baked Alaska over a decade ago braser George started making their beers in a house and so now they have four beers on top and they don’t sell them anywhere else so it’s interesting because the craft bruine has been trending in the last couple years only in France and uh they learn a lot of their Trends from British you get their Trends from North America and the craft bruine for us has been about 7 eight years I also visited Institute Paul pus which is a prestigious cooking school in Lyon and it actually was called something else before but it wasn’t doing very well so in 1990 beus co-founded it renamed it saved it and now it’s known as the renowned School in France El flow and honey probably one of the few countries that could get fat on bread and butter alone this is Wren up was to on one side just to stop there I’m actually shocked that this place only has one Michelin star because so far the flavors are delivering way off the plate like the ingredients are incredible here fresh cheese honey Fresh Cream and nuts and salad that you yourself so Anthony Benet is the chef here and he took over the restaurant when he’s only 25 years old and he received his first Michin rest he was 29 in 2012 God heat W this week in Leon it’s like 38° outside and I can’t even be out there for like 10 minutes so instead of like 100 steps today I took like 25