In Lyon, at Brunet, a traditional and authentic bouchon. Coming back in a couple of weeks with a big group, had to pick a menu that wouldn't offend sensitive tastes. Me, I ate from both ends of the animal: an appetizer of jellied oxtail and cheek, followed by veal brains simply sautéed. As always, one of the attractions of the place is the interaction of the boss, Gilles Maysonnave, and his staff.
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RONALD HOLDEN
I'm Seattle's Global Gourmet for a national network of blogs, Examiner.com. Also Director, Wine Tours, for The International Vineyard. Write to me: ronald [at] inyourglass.com.
Many of these posts also appear on Seattlest.com, part of another network of city blogs.
Real Absinthe -- Thujone Absinthe
No Whining, Yelping or Zagging on this new blog: The Short List: Seattle
Old Friends, Just Hanging Out, Making Music
The International Kitchen
Cooking school vacations in Italy, France & Spain.
