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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Cornichon is Seattle's Global Gourmet
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RONALD HOLDEN
Some of these posts also appear on Crosscut.com
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: inyourglass [at]gmail.com.
The International Kitchen
Cooking school vacations in Italy, France & Spain.
