Brains, Cheeks & Tails


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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This page contains a single entry by Cornichon published on October 5, 2006 12:08 AM.

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