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{{about|the sausage from Lyon|the sausage popular in Switzerland|Cervelat}} ...s de Lyon''' is a [[sausage]] that is among the specialties of [[Lyonnaise cuisine]]. ...

{{Short description|Sweet pastry specialty of Lyon, France}} | name = Coussin de Lyon ...

| image = Cervelle des Canuts servis dans le Vieux Lyon.jpg | region = [[Lyon]] ...

{{Short description|Type of restaurant found in Lyon, France}} {{Expand French|Cuisine lyonnaise#Les bouchons|topic=culture|date=September 2013}} ...

...Top Chef]</ref> An ''[[agrodolce]]'' is a similar sauce found in [[Italian cuisine]]. ...[[Brussels]] turned it into a plant extract that ensures a constant level of acidity when making [[béarnaise sauce]].<ref>Quelques mots sur l’Extrait ...

...ables/Restaurant-Guy-Lassausaie|title=Restaurant Guy Lassausaie **|website=Lyon France|language=fr-FR|access-date=2018-09-29}}</ref> [[Category:Head chefs of Michelin starred restaurants]] ...

| style = [[French cuisine|French]] ...founded the restaurant [[La Pyramide]] in [[Vienne, Isère|Vienne]] near [[Lyon]]. ...

| birth_place = [[Lyon]], France | style = [[Nouvelle Cuisine]] ...

...]. He was awarded the Chef of the Year in Great Britain 2006 and the Chef of the Year in Portugal 2008. ...was the Chef de Cuisine at the Adlon in Berlin Germany for a short period of time. ...

...{{webarchive|url=https://web.archive.org/web/20071024112953/http://www.bm-lyon.fr/image_canut/CatalogueLesCanuts.pdf |date=2007-10-24 }}.</ref>. ...

...ity and food service event' trade show held in January at [[Eurexpo]] in [[Lyon]], France. ...ol, be under the age of 22 years on the day of the competition, and not be of [[Japan]]ese nationality. ...

{{Short description|Regional cuisine}} ...imilar meal is eaten in [[Slovenia]] but with [[Slovenian potica]] instead of cake.]] ...

...of the [[Michelin star]] winning [[Arbutus Lodge]]. From 1999 he is owner of ''Arbutus Breads''.<ref>{{cite web | url=http://www.rte.ie/radio1/winterfoo ...it.ie/tourdoc/12/ The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis D ...

...rly 2000s, before becoming popular among teenagers and young adults in all of France and abroad. The tacos consists of a flour tortilla wrapped or folded in a rectangular shape around a filling ...

...be confused with "Fat Tuesday" ([[Mardi Gras]]), the day before the start of Lent ([[Ash Wednesday]]). There is a tradition in some countries for husban Ingredients used in the preparation of angel wings typically includes flour, water, egg yolk, confectioners' sugar ...

{{Short description|French sausage made of pork intestine}} ...ch cuisine|French]] coarse-grained [[sausage]] made from the [[intestine]] of [[pork]], [[Black pepper|pepper]], [[wine]], [[onion]]s, and seasonings. ...

...woman in late 19th-century clothes photographed in a kitchen, with a pile of chickens on the table]] ...]] who worked in her kitchen as a young woman and continued her traditions of Lyonnaise cookery. ...

...specially [[Alsace]] and [[Lyon]]), [[Belgium]], [[Netherlands]] and parts of [[Germany]] ...um]], [[Netherlands]] and parts of [[Germany]]. The recipe and preparation of the sausage vary regionally. ...

...sidered by many the greatest chef in [[Argentina]]. He is also the founder of the largest culinary school in Latin America, the Gato Dumas Institute (Ins ..., [[Argentina]] in 1938. An only child, he was given his first lessons in cuisine at age three by his grandfather, sculptor and cooking aficionado Alberto La ...

...terranean]], [[Middle Eastern cuisine|Middle Eastern]] and [[North African cuisine|North African]] cuisines. Her cookbooks have won numerous awards. She curre ...|url-status=live}}</ref> Helou left her home in Beirut, Lebanon at the age of 21 to study interior design in London.<ref name=ArabianBusiness>{{cite news ...