Cornucopia- In classical antiquity, the cornucopia (/ˌkɔːrnjəˈkoʊpiə, ˌkɔːrnə-, ˌkɔːrnu-, ˌkɔːrnju-/), from Latin cornu (horn) and copia (abundance), also called the horn of plenty, was a symbol of abundance and nourishment, commonly a large horn-shaped container overflowing with produce, flowers, or nuts.
Nice video. We will be in Lyon in June, so your video is helping me prepare for what to eat. I wish this video showed the names of each dish like your other Lyon food video did.
Regarding that rabbit dish: it was a slice of rabbit in aspic (no terrine, mostly not the leaner parts), the round slice is a fine dining slice of ballotine ( with parts of saddle/filet sous vide done these days)
Beautiful scenery, delicious regional cuisine, wow, thank you! 😊
Cornucopia- In classical antiquity, the cornucopia (/ˌkɔːrnjəˈkoʊpiə, ˌkɔːrnə-, ˌkɔːrnu-, ˌkɔːrnju-/), from Latin cornu (horn) and copia (abundance), also called the horn of plenty, was a symbol of abundance and nourishment, commonly a large horn-shaped container overflowing with produce, flowers, or nuts.
Nice video. We will be in Lyon in June, so your video is helping me prepare for what to eat. I wish this video showed the names of each dish like your other Lyon food video did.
You're killin' me smalls. Now I need to get something to eat!
Regarding that rabbit dish: it was a slice of rabbit in aspic (no terrine, mostly not the leaner parts), the round slice is a fine dining slice of ballotine ( with parts of saddle/filet sous vide done these days)
Aspic!! That's the word I was trying to remember loll.. thanks for the knowledge 🔥
Great food will try
Charolais is a nice meat but the real deal is at the west of Lyon : Salers meat from Auvergne is certainly the most flavored French beef meat.
Salers and Aubrac compete equally for the best beef in France.
omg god .this guy and the word super ..every episode he over uses it to extreme ...-(