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So another attempt with traditional cuisine in Lyon. This time I went with two colleagues from Brussels to La Mère Jean mentioned in this article from the SF Chron. Boudin noir (black sausage) with roasted apples and potatoes. ![]() Dominique with the big baguette behind her. ![]() Dominique, Laurence, and myself in the very cozy restaurant. ![]() |
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On April 22nd, 2008 01:20 pm (UTC), (Anonymous) commented: What makes the sausages black? Is this like blood sausages? Me? I'd rather have the baguette. Looks like a fun adventure. Thanks for sharing. |