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A Bistro Classic at Home Salade Lyonnaise brings together bitter frisee, crisp bacon, and velvety eggs in simple but delicious harmony As its name indicates, salade Lyonnaise hails from the city of Lyon, in southern France, renowned as being the gastronomic capital of the country. Home to chefs such as Paul Bocuse and George Blanc, the highest concentration of restaurants per capita in France, and the vineyards that produce the famous Beaujolais Nouveau wine, Lyon is a food lover’s mecca. Some of the city’s most remarkable specialties are quenelles, fish dumplings with the lightness of a souffle, bathed in a rich sauce; cervelle de canut, an herbed cheese spread; saucisson brioche, a whole, pistachio-crusted sausage baked inside a brioche; bugnes, light, golden fritters dusted with icing sugar; and of course, salade Lyonnaise all of which can be enjoyed in the countless bouchons, the name for Lyon’s unique bistros, strewn around the city.

Audrey le goffPaul bocuseAudrey le goff cookGeorge blancBeaujolais nouveauSalad with baconTimes photoThe epoch timesஆட்ரி லெ காஃப்பால் போகுஸ்ஜார்ஜ் வெற்றுபேசுஜுலைஸ் ந்யூவோசாலட் உடன் பன்றி இறைச்சிமுறை புகைப்படம்தி சகாப்தம் முறை