On my first serious eating trip to Paris, I made a mini culinary tour of the whole country by hitting the best of the city's regional restaurants. I had read in Larousse Gastronomique that Lyon was the culinary capital of France ― famous for the poultry of Bresse and lots of pigs. So Aux Lyonnaise represented rich turf. One of those Lyonnaise porkers had, no doubt, given all for the bacon ( lardon) in the time-honored salad I ordered ― a meal well suited to a chilling night.
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