Page 3 - River Fish News Today

>> anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the worlds less wonderful fish. >> bill: its kind of a nice mix of france ...

Bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the worlds less wonderful fish. >> bill: its kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: ...

Bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the worlds less wonderful fish. >> bill: its kind of a nice mix of france and italy. >> daniel: cheers. >> anthony: cheers, guys. >> bill: ...

Visitors. >> anthony: if you were to pick one iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the worlds less wonderful fish. >> bill: its kind of a nice mix ...

One iconic dish to represent the bouchon lyonnais, it would have to be the quenelles de brochet. a not particularly fabulous river fish -- pike -- folded into a light dough, like pate a choux, until fluffy and airy but still rich. adrift in a rich, creamy, almost bisque-like nantua sauce made with crayfish, crème fraiche, white wine, and a splash of brandy. pretty amazing for really one of the worlds less wonderful fish. >> bill: its kind of a nice mix of france and italy. >> daniel: cheers. >>...

Institution. a casual laid-back kind of pub/bistro with a limited, usually old-school menu and always, always an unpretentious vibe. people come here to unwind, to relax, and to eat with abandon. so you say outright, recently, in one of your published works that lyon is better than paris. >> bill: lyon is a dark, tragic, beautiful, well-eating city. and everybody here knows that they have a really good life, and they dont give a flying fig if anybody else knows about it. cause they dont actually...

>> if you were to pick one iconic dish to represent the bouchon lyonnaise, it would have to be the canel broche and not particularly fabulous river fish, pike, folded into a light dough until fluffy and airy but still rich, adrift in a rich creamy, almost bisque-like nontoi sauce made with crayfish, creme fraiche, white wine and a splash of brandy. >> pretty amazing. >> its kind of a nice mix of france and italy. >> gentlemen, good to see you. >> what a treat to eat together in lyon. how much pr...

>> if you were to pick one iconic dish to represent, it would have to be the canel broche. not particularly fabulous river fish, pike, folded into a light dough until fluffy and airy but still rich, adrift in a rich creamy, almost bisque-like sauce made with crayfish, creme fresh and brandy. >> its kind of a nice mix of france and italy. >> what a treat to eat together in lyon.