Lyon does deserve a good press! The people there are usually too modest for their own good, however, and fail promote their wonderful qualities. One small nit to pick, though. The CIC (Counterintelligence Corps) was a part of the US Army and not the precursor to the CIA. You were probably thinking of the OSS (Office of Strategic Services).
Re Tip for the guide: When you handed it to him should have said "You realize by accepting this it makes you a capitalist." Re the CIA: The enemy of my enemy is my friend. Or at least someone I can use for the time being." Photo of the chicken made me hungry. Hope you and your wife have a really great time.
Lyon is quite beautiful Jeffrey. Thanks for the post today. We had a great visit there many years ago and met some fantastic local folks...we ended up at their beautiful chateau for Sun lunch...a blast.
Jacquard Looms are very cool. There's been some interest in a low-cost version for home use, however, the mechanical complexity and high part count has caused such projects to founder due to high cost. A few years ago, a new and creative approach was proposed using repurposed parts for ordinary home printers:
When I was in Lyons, I saw a machine in the hotel lobby--it wasn't a Jacquard, but a ribbon-making machine that involved very complicated mechanical motions. It was for sale, and I was tempted to buy it, but didn't.
Regarding Lyon and culinary opportunities, I have an enduring memory of my parents making a special trip to Lyon in 1975 so they could eat at the Restaurant de la Pyramide in Vienne. That restaurant was one of a very small number of restaurants outside of Paris to whom Michelin had awarded three stars, their top rank. We had to take a train to Vienne and then it was a good 15-minute walk from the depot to the resto. Afterwards we had to make a mad dash to catch the last train back to Lyon! I assume after all these years the original owner has long gone to his reward--he wasn't exactly a spring chicken even then--but if the restaurant still exists, you might consider an excursion out there.
Oh, excellent! :-) And it's definitely the same place, I recognize the name of the "previous owner," Fernand Point, who we addressed as "Monsieur Point." He was such a nice man and spoke to us while we were dining there. I also see from the address that the town has renamed a street after him! :-) Sadly I see that it's no longer a Michelin three-star...though being a Michelin two-star is not to be undervalued.
Very cool stuff. From the chicken to that beautiful silk portrait of the Signers. Absolutely love the anecdote about the leftist tour guide wanting a tip. HA!! Keep us posted. This is very good stuff.
The chicken looks tasty, but I would like to know what is so special about how it tastes. Is there something special about the preparation, or does it have to do with the way the French raise and/or feed chickens compared to the United States? Normally when I go out to eat in a restaurant here in the States, roast chicken would be the last thing I order (southern fried chicken is a different matter). Maybe the problem is that I eat a lot of chicken at home. Sorry for asking.
It is a special breed. Blue feet. Only grown in one region of France. They feed them just a little so they forage for bugs. At the end of their life they feed them in an enclosed area where their movement is strictly limited. You can only get this in France
Thanks for the explanation. I was wondering about the dark skin around the ends of the drumsticks. I have to get my foreign culinary kicks vicariously these days. I used to travel overseas for work, but I'm not in the mood these days, and as a Member of the Tribe, I'm not sure France is a safe place for me anymore, especially around Paris. A pity -- such a beautiful city.
Sorry for the clipped sentences. I am doing this on a phone. Did not bring the laptop
I got a tip for the tour guide. Find a better paying career.
Very nice article. Lyon is indeed a wonderful city.
Lyon does deserve a good press! The people there are usually too modest for their own good, however, and fail promote their wonderful qualities. One small nit to pick, though. The CIC (Counterintelligence Corps) was a part of the US Army and not the precursor to the CIA. You were probably thinking of the OSS (Office of Strategic Services).
I stand corrected! Thank you
Re Tip for the guide: When you handed it to him should have said "You realize by accepting this it makes you a capitalist." Re the CIA: The enemy of my enemy is my friend. Or at least someone I can use for the time being." Photo of the chicken made me hungry. Hope you and your wife have a really great time.
Lyon is quite beautiful Jeffrey. Thanks for the post today. We had a great visit there many years ago and met some fantastic local folks...we ended up at their beautiful chateau for Sun lunch...a blast.
Jacquard Looms are very cool. There's been some interest in a low-cost version for home use, however, the mechanical complexity and high part count has caused such projects to founder due to high cost. A few years ago, a new and creative approach was proposed using repurposed parts for ordinary home printers:
https://www.youtube.com/watch?v=DIBcBHc5His
When I was in Lyons, I saw a machine in the hotel lobby--it wasn't a Jacquard, but a ribbon-making machine that involved very complicated mechanical motions. It was for sale, and I was tempted to buy it, but didn't.
Regarding Lyon and culinary opportunities, I have an enduring memory of my parents making a special trip to Lyon in 1975 so they could eat at the Restaurant de la Pyramide in Vienne. That restaurant was one of a very small number of restaurants outside of Paris to whom Michelin had awarded three stars, their top rank. We had to take a train to Vienne and then it was a good 15-minute walk from the depot to the resto. Afterwards we had to make a mad dash to catch the last train back to Lyon! I assume after all these years the original owner has long gone to his reward--he wasn't exactly a spring chicken even then--but if the restaurant still exists, you might consider an excursion out there.
Seems it's still there. The website (in French) says it's been family-owned and operated since 1822 https://www.lapyramide.com/fr/gastronomie/restaurant-gastronomique.html
Oh, excellent! :-) And it's definitely the same place, I recognize the name of the "previous owner," Fernand Point, who we addressed as "Monsieur Point." He was such a nice man and spoke to us while we were dining there. I also see from the address that the town has renamed a street after him! :-) Sadly I see that it's no longer a Michelin three-star...though being a Michelin two-star is not to be undervalued.
Way cool Mr Carter!
I believe Barbie made his way to Bolivia. Not Belize.
Very cool stuff. From the chicken to that beautiful silk portrait of the Signers. Absolutely love the anecdote about the leftist tour guide wanting a tip. HA!! Keep us posted. This is very good stuff.
The chicken looks tasty, but I would like to know what is so special about how it tastes. Is there something special about the preparation, or does it have to do with the way the French raise and/or feed chickens compared to the United States? Normally when I go out to eat in a restaurant here in the States, roast chicken would be the last thing I order (southern fried chicken is a different matter). Maybe the problem is that I eat a lot of chicken at home. Sorry for asking.
It is a special breed. Blue feet. Only grown in one region of France. They feed them just a little so they forage for bugs. At the end of their life they feed them in an enclosed area where their movement is strictly limited. You can only get this in France
Thanks for the explanation. I was wondering about the dark skin around the ends of the drumsticks. I have to get my foreign culinary kicks vicariously these days. I used to travel overseas for work, but I'm not in the mood these days, and as a Member of the Tribe, I'm not sure France is a safe place for me anymore, especially around Paris. A pity -- such a beautiful city.
Don't think you would have a problem as long as you weren't out and proud. We try to look like Europeans but our body language gives us away