Bespoke Fieldwork Visit – Le Ventre de Lyon –
Our itinerary will include (but not be limited to) visits to:
Gare Part Dieu to Les Halles Paul Bocuse for a visit to several artisan charcutiers, to pick up full specimens of:
• Saucisson Lyonnais
• Saucisson Rosette Lyonnais
• Saucisson sec La Colette (Sibilia)
• Saucisson “Jesus”
2 visits to artisans to pick up examples of their Lyonnais charcuterie specialties:
• Saucisson à Cuire et Sabodet
• 3 types of Pâté Croute
• 3 local Terrines
• Saucisson Brioché Lyonnais
Return to Plum Lyon Teaching Kitchen to assemble a taste and comparison board of the hoard (12
distinct local charcuterie specialties with local wines).
The group will travel together by public transport and on foot.
BESPOKE FIELDWORK VISIT – LE VENTRE DE LYON – listed in:
Gare Part Dieu to Les Halles Paul Bocuse for a visit to several artisan charcutiers, to pick up full specimens of:
• Saucisson Lyonnais
• Saucisson Rosette Lyonnais
• Saucisson sec La Colette (Sibilia)
• Saucisson “Jesus”
2 visits to artisans to pick up examples of their Lyonnais charcuterie specialties:
• Saucisson à Cuire et Sabodet
• 3 types of Pâté Croute
• 3 local Terrines
• Saucisson Brioché Lyonnais
Return to Plum Lyon Teaching Kitchen to assemble a taste and comparison board of the hoard (12
distinct local charcuterie specialties with local wines).
The group will travel together by public transport and on foot.
BESPOKE FIELDWORK VISIT – LE VENTRE DE LYON – listed in:
