The Dinner Party Guide: Lyon Edit
Our April inspirations for a simple dinner with friends.
because you should invite some friends over for dinner
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That first sip of wine, the first bite of food, the moment you surrender to being truly immersed in the evening. Time somehow slows down and speeds up at the same time. Suddenly it's past everyone's bedtime, and someone exclaims, "Where did the time go?"
In his wine notes this month, Bill mentions “The art of slowing the pace of time," and we think the lusty food of Lyon is perfect for just that.
Lyon is not only the capital of the Auvergne-Rhône-Alpes region but also the gastronomic capital of France — some say the world. And while a force of talented chefs have given the city its title, it's the location that makes for its mighty food scene. Lyon is surrounded by the finest products including the Beaujolais vineyards, the cattle of the alps, Bresse chickens, and crayfish from Bugey. Having access to these exceptional products has defined the cuisine for its simplicity and quality where the ingredients can really shine.
So invite some friends and stay up late.
This month’s apèro hour features classic Lyonnaise dishes like the gâteau de foie blond, a “cake” made with liver mousse, and poached lobster nestled into an artichoke heart. Add on the aromatic Bocuse soup with foie gras and truffle, topped with puff pastry, and served in individual lion’s head tureens. Then, crack into the crust of the salt baked fish to reveal perfectly steamed and seasoned sea bass — it’s truly a showstopper!
Jamie’s Menu Highlight —
Artichokes & Lobster with Sauce Ravigote is a dish that was inspired by Jacques Pépin on Today Gourmet. Some of these things feel dated now, but they really aren't! The presentation is what makes this dish so fun, guests sitting around the table plucking artichoke petals and dipping into the sauce is a perfect icebreaker and it’s gorgeous on the table.
THE INSPIRATION
THIS MONTH WE ARE INSPIRED BY LYON.
Lyon is a city between the Rhône and Saône Rivers in east-central France. The architecture of the city is a blend of Roman, medieval, and Renaissance style-buildings. Large fresques, or murals, are painted on pastel-colored buildings and a network of covered secret passageways, called traboules, that run through the old parts of the city. The traboules, originally used by silk workers, played a pivotal role for the French Resistance during World War II.
Lyon is not only the capital of the Auvergne-Rhône-Alpes region but also the gastronomic capital of France — some say the world. From food critics to famous chefs like Paul Bocuse to the “Mothers of Lyon,” the city is considered a culinary destination and has more restaurants per capita than any other in France. Traditional bouchons, bistros, brasseries, and 21 Michelin-starred restaurants make up the dining scene. And while a force of talented chefs have given the city its title, it's the location that makes for its mighty food scene. Because of its central location, Lyon is surrounded by the finest products including the Beaujolais vineyards, the cattle of the alps, Bresse chickens, and crayfish from Bugey.
THE MOTHERS OF LYON / MÈRES LYONNAISES
The Mothers of Lyon are the pioneering women who revolutionized Lyon's culinary scene. Despite living in an era where professional kitchens were male-dominated, these remarkable women emerged as the heart and soul of Lyon's gastronomic prestige.
They cooked simple yet refined dishes that resonated across social classes. Their stories, from Mère Guy's famous eel stew to Mère Brazier's Michelin-starred legacy, highlight their unparalleled contribution to the culinary world. Yet, their names often remain overshadowed by their male counterparts.
We still often describe women’s style of cooking as “rustic” which discredits and diminishes the quality and skill it takes to prepare the dishes. It’s important to read about these women’s lives and accomplishments and know their names, however brief their stories are written — or remembered — in history.
We are particularly inspired by Eugénie Brazier, a resilient and resourceful chef, whose impact on French cuisine is immeasurable. She trained future culinary giants like Paul Bocuse, yet her humility remained intact. She was offered the Legion of Honor, the highest French order of merit, but declined by saying the award “should be reserved for more important things than cooking well.”
Brazier’s cookbook-memoir, "La Mère Brazier: The Mother of Modern French Cooking," is a testament to her legacy, offering 300 recipes that showcase the richness of regional ingredients and her innovative cooking techniques. Her restaurant is still open today and many of her classic dishes are still on the menu. She is now recognized as The Mother of French Cooking.
RECOMMENDED READING
When French Women Cook by Madeleine Kamman is dedicated the to “the millions of women who have spent millennia in kitchens creating unrecognized masterpieces.”
Part cookbook and part memoir, each chapter highlights the eight remarkable women from different regions in France who helped inspire her love of la cuisine française.
Madeleine Kamman, a French chef & restaurateur, spent most of her life making French food accessible to Americans. She wrote cookbooks, opened multiple schools, and celebrated the food cooked by women in homes just as much as those who cooked haute cuisine.
Madeleine had a little feud with Julia Child — however it seemed like the media pitted them against each other (typical). And she accused chefs like Paul Bocuse of appropriating the cooking of their mothers and grandmothers and presenting it as their own.
“Cooking is not complicated. You have to be well organized, to remember things, and to have a bit of taste. I learned to cook by doing it, simple as that.”
SET THE MOOD
RECOMMENDED WATCHING
A Bigger Splash — by my favorite director Luca Guadognino, with Twilda Swenson and Ralph Feines. Keep your eyes peeled for a salt baked fish among other exquisite tablescapes :)
RECOMMENDED LISTENING
Our Spring Playlist is as inviting as a fresh breeze & the perfect underscore for a delightful dinner with friends. Press play & let it loop :)
J’s APRIL ALBUM PICK
"Graceland" by Paul Simon. Vibrant. Adventurous. Rejuvenating. Duh.
THE MOODBOARD
I’ll never not make a Pinterest board ;)
ON THE TABLE
THE SETTING
Whether it's a large gathering or an intimate date night, there’s nothing quite like the touch of handwritten menus — and each month we create a printable template for you! Alongside your menus, place a few conversation cards to encourage guests to dive into new discussions they might not have ventured into otherwise.
THE BUTTER
A table is not complete without a dish of butter! This season, our members will receive a chic marble butter dish to keep their butter fresh and spreadable! Plus it'll look cute on the counter :)
Sign up for a membership! If you’re already a member, redeem here.
THE DECOR
Lean into spirit of spring with the simple joy of propagating houseplants. Whether your plants usually thrive or wither, propagation is surprisingly straightforward. Adding plant cuttings to your table setting celebrates spring's renewal and offers a thoughtful gift for guests to take home.
Favorites like Pothos, Philodendron, Monstera, Swiss Cheese Vine (Monstera adansonii), Begonia, and African Violet are great for beginners. Just cut a stem with a node, strip leaves from the submerged part, and place it in water in indirect sunlight. Change the water weekly, and once roots form, it’s time to pot them in soil.
THE BEVERAGES
BILL’S WINE NOTES
“As Jamie says this is lusty, luxurious food that should be listened to.
The food of France and especially that of Lyon is lusty and it’s far too easy to get lost in a whirlwind of foie gras and lobster or tearing into the pastry of truffle soup like a Christmas gift and losing sight of the food and company.
Drink quiet wines, wines that make you come to them…These are wines that do not jump out of the glass. They reveal themselves slowly, they speak to you softly and make you pay attention as they unfurl in the glass exposing layer after layer of nuance. They keep you coming back… CONTINUE READING”
FRANCE 44’s SELECTIONS
Each month, our friends over at France 44 create a simple selection of 3-4 wines that pair beautifully across the menu. See April selections here.
ZERO-PROOF PAIRINGS
Similarly, our friends at Marigold thoughtfully pair a few non-alcoholic selections for our monthly menus. The April selections are a blend of crisp, refreshing, effervescent, and botanical. See zero-proof pairings.
“There is wine for pairing with food and then there is wine for slowing the pace of time, which I think pairs with everything.”
RECIPES FOR YOU
Lilac Gimlet
IT’S SPRING, BABY! It’s time for lilacs to bloom — and even if they haven’t yet, keep this in mind for peak lilac season. This is a simple cocktail that is perfect for the season and easy enough to make when entertaining.
Paul Bocuse Truffle & Foie Soup
Served in a lion’s head tureen, the consomme is topped by a billowing dome of puff pastry. When the puff pastry is broken, a mouthwatering aroma of foie gras and truffle is released.
Egg Yolk Butter
We call this Farmer’s Market Butter. While you can’t necessarily sear or cook anything in this butter because the yolk would curdle, you can use the butter to liason — a French term meaning to thicken a sauce — most fresh vegetables or pastas.
Salt Baked Sea Bass
Baking fish encased in salt foam is another showstopper presentation, not to mention delicious. The salt crust forms a protective barrier around the fish which traps moisture, leaving the fillets incredibly tender and flavorful.
Honey Profiteroles with Chocolate Sauce
The beauty of this profiterole recipe is actually serving them: allow your guests to pour their own hot chocolate sauce over the profiteroles. It’s not only interactive but also a way to slow down the last moments of dinner together as each guest waits for the saucier of hot chocolate to be passed to them.
(DINNER) PARTY WITH US
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“Instructions for Living : Pay attention, be astonished, tell about it.”