Lyon — described by Curnonsky (Maurice Edmond Sailland, the self-appointed "Prince of Gastronomes") as "the gastronomic capital of the world" — produces the most coherent and serious regional cooking tradition in France. The mères (the women restaurateurs who defined Lyonnaise cooking from the 19th century through the 20th) — Mère Brazier, Mère Filloux, Mère Guy — established a tradition of bourgeois cooking taken to the highest technical standard: rich quenelles, silkily poached fish, perfectly braised offal, and the specific Lyonnaise sauce tradition built on cream and butter.
The defining techniques of Lyonnaise cooking.
FRENCH REGIONAL DEEP EXTRACTION