Joseanne
How do you fancy poulet de bresse Marydoll with mushrooms in a silky sauce as a nod to Lyon's silk industry?
Parfait! Merci, Joseanne
As part of the course, funded by the British Council, we were treated, to fantastic French cooking.
Whilst eating dinner, we were already planning what to have the following evening.
However, one evening, after getting hopelessly lost, because we hadn't been listening to our instructions,
we went to a traditional bouchon and I just didn't enjoy the food. On the plus side, the owner presented us all with a red rose, purchased from a flower seller, who came into the restaurant.