Lyon, day three

Our second day of classes was just as educational as the first. We got to work with ingredients that are fairly rare in the States, which was a real pleasure.

The first course we made was glazed, seared foie gras, with a citrus puree, fresh figs, veal reduction, dressed frisee and arugula. It was as delicious as it looks.

We then made a rich risotto of asparagus, spinach, morels, and parmegiano reggiano cheese. Of course, there was a ton of butter in there too.

Dessert was a fried bananas coated in coconut, layered between vanilla cake and white chocolate, with lemon mousse and a passion fruit coulis.

We then drove to a very small vineyard south of Lyon, a tiny appelation. They weren't used to anyone but locals visiting, and were so thrilled to have us that they even brought someone from the local chamber of commerce to translate for us (even though we had our own with us).

It was a beautiful place.

It was harvest season, and there was wine fermenting in the tanks when we arrived. He showed us some of the pressed grapes that were adding their pigment and tannins to the juice.

Then his wife drew off some of the days-old wine into a plastic pitcher for us to try. Usually, this is a special treat for the vingerons and their friends during harvest parties. It tasted fresh and juicy, like alcoholic fruit punch. We tried at least six other of their wines as well, and they showered us with cured meats, local cheeses, and home-made pate en croute. It was a really special experience, their hospitality and pride were so authentic, and they put so much love into their endeavor.

We then went to a fresh foods market in the city, an indoor hall filled with amazing things. Above were juicy, tart red currants, rarely seen in the markets here.

A very small sampling of the local cheeses, so much variety. I wish I could have tried them all!

Fresh meats of many kinds, including the Bresse hens. The chickens are fed a mixture of cornmeal and fresh milk, and they are supposedly the best tasting chickens in France. The heads and the feet are left on, so that the buyer can be assured of authenticity.

We changed quickly, then returned to Saisons, the student restaurant at the Bocuse Institute. The chef in charge of the restaurant held a Michelin Star before becoming an instructor, and his influence was strongly felt. We were seated in an ornate and lovely private room, done in a very classical decorative theme.

Our amuse bouche; cantaloupe soup made with champagne, a ham madeline, and cheese grougere.

A delicious, savory pumpkin creme brulee, with chestnuts in veal demi-glace on top.

Macaroni timbale, with crayfish mousse quenelles, sauteed shrimp, and baby vegetables. The shellfish flavor was so fresh, and this presentation was really pretty.

A duo of pork, with a braised then crisped belly, and the roasted loin. This was served with a small potato gratin and glazed vegetables. The belly was really great, but I found the loin just a tad dry. It was still flavorful, though.

The cheese course. From the top: Sainte Maure de Tourraine, a Loire Valley goat milk cheese, Lavort, from Auvergne, sheep's milk, and Livarot, a cow's milk cheese from Normandy.

And the rich chocolate mousse cake from the day before. With a cup of espresso, this was a nice finish to an excellent meal.

Again, by the time we got back to our hotel, we were completely exhausted. There was one more class left, which will be the subject of my next entry.

Ciao!