You're killin' me smalls. Now I need to get something to eat!

Nice video. We will be in Lyon in June, so your video is helping me prepare for what to eat. I wish this video showed the names of each dish like your other Lyon food video did.

Cornucopia- In classical antiquity, the cornucopia (/ˌkɔːrnjəˈkoʊpiə, ˌkɔːrnə-, ˌkɔːrnu-, ˌkɔːrnju-/), from Latin cornu (horn) and copia (abundance), also called the horn of plenty, was a symbol of abundance and nourishment, commonly a large horn-shaped container overflowing with produce, flowers, or nuts.

Beautiful scenery, delicious regional cuisine, wow, thank you! 😊

Great food will try

@1:42 Maghreb offers different flavours of couscous. The Tunisian one for example is hotter.

@15:50 how to trigger all other wine regions in France : Bourguignons, Bordelais and Vallée du Rhône to name a few lol

@stephaneats3944

2 ай бұрын

🫠🥲

Regarding that rabbit dish: it was a slice of rabbit in aspic (no terrine, mostly not the leaner parts), the round slice is a fine dining slice of ballotine ( with parts of saddle/filet sous vide done these days)

@stephaneats3944

10 ай бұрын

Aspic!! That's the word I was trying to remember loll.. thanks for the knowledge 🔥

Charolais is a nice meat but the real deal is at the west of Lyon : Salers meat from Auvergne is certainly the most flavored French beef meat.

@kenrehill8775

2 ай бұрын

Salers and Aubrac compete equally for the best beef in France.

omg god .this guy and the word super ..every episode he over uses it to extreme ...-(