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A note from Lucy

From Lucy's KItchen Notebook

Cheese Pigrimmage, Thones

Driving up towards Bourg-en-Bresse and then hanging a left at Nantua, we cruise by the small roads into the Savoie region and visit with friends in Thônes, about 20 minutes outside of Annecy.

Our first stop in town is to the co-op, where they sell the cheeses from surrounding producers including all locally produced Reblochon, Raclette, Abondance, Beaufort, Tommes of various sizes and kinds, and one of the rare pressed goat milk tommes called the Chevrotin. We find their cheeses on display in their shop where the cave is built right into the rock with cheese stacked on old wood shelving in a controlled environment, the shelves visible through glass walls.

What is a Tomme de Savoie? This cheese is not standardized by AOC because there are so many hundreds of producers each with their own methods, although it is certified as coming from the Savoie region with its own special mark. The Tomme is the Alpine mountain cheese that has the longest history of any of the uncooked Savoie cheeses, historically made from small quantities by the milk farmers with their leftover milk. The cheese for the Tomme is coming from the milk of the Tarine and Abondance (see photo above) cows that dot the countryside of the region.

Nowadays in any grocery store in France, you can get some really forgettable industrial tommes with catchy names implying they come from Savoie. More often than not, they come from big city suburban factories that make absolutely no distinction in the origin, i.e. the cows, that produce the milk that gives way to these cheeses. Lowest price wins, don't care what they're fed, when and how, and the cheese, well, not so interesting.

On the other hand, when you are in the Savoie and happen upon the really good stuff that's been properly made and handled and aged in the right caves, you will be doing yourself a great favor to note the name and place of the producer, ask questions, and appreciate it. You will find that the best examples of this cheese can really be outstanding. A return visit will work its way into your itinerary the next time you pass through the town where you had it the last time - simple. Little by little you will locate the best cheeses and little by little you will be able to tell the difference, and judge.

At the co-op in Thônes, the local farmers have several novel variations on the Tomme theme on offer, one of which I fell in love with, the Tomme au Fenouil. The fennel grains impart such a beautiful flavor and this also adds some interest to the cheese plate. 

From Lucy's Kitchen Notebook

Lyon 2ème: Ampère Victor Hugo

Plunge down the presqu'ile three subway stops down the line from Hotel de Ville and step out onto the cobblestone there. Not as young and eclectic as La Martiniere, but with a steady Mary-Janes and lipstick style charm, Ampère Victor Hugo is replete with gourmandise. Get off rue Victor Hugo and get lost in the details.

Ampère Victor Hugo is the city's center for antique trade and has begun to flourish into a bustling desirable place to live. It is teeming with a classic warm teahouse flair, while at the same time maintaining its identity as a historical center for the art of interior decoration, Lyonnais style. Many of the antique shops from the original quartier are going strong, but a careful eye spots chic fashion boutiques for the prim high-maintenance stay at home moms looking for that creative touch. Craft shops bloom like fragile wildflowers, with knitting and patchwork clubs regularly gathering in creative ateliers, while the antique elite hold their own in their long established trading houses. A sprinkling of cherished mom and pop toy and game boutiques forge their anchor-like presence on corners here and there. The one-lane thoroughfares are narrow and the architecture dates to the Belle Epoch, so naturally the light is soft and shadows manage to dominate just about everywhere along the small canyon-like side streets. All the more to draw you in with little nests of warmth, my dear.

From Lucy's Kitchen Notebook

Lyon 2ème, la croix rousse

25 years ago, when I did my initial exploring of the neighborhoods, I found myself particularly in love with the lore of La Croix Rousse. The area was not urbanized until rather late in Lyon's history, during the first half of the 1800s. Originating as private church property, after the Revolution, green rolling orchards, vineyards and walled monestary vegetable gardens were transformed into a concentrated public urban center for the newly industrialized burgeoning silk production in Lyon. Over a period of 50 years the construction of homes and workshops for 28,000 master craftsmen, workers, and their families was completed. The silk working industry, which had been segmented and dispersed throughout the city for centuries, centralized to form a community.
 

This enclave of master surface pattern artists, thread workers, technicians specializing in loom maintenance, the weavers themselves, came to live and work together in a rather contained community. With new technology invented by a Lyonnais named Jacquard, Lyon produced silk was the official supplier to Napoleon's public palace works and to the courts. This dense community of interdependent like-minded craftsmen and their eventual organization to look out for each other, fight for their rights, ability to unionize under difficult conditions and live a co-op centered lifestyle, not only gave birth to one of the most progressive social movements in Europe at the time, but would also institutionalize a unique style of cuisine - one that made an important statement - and leave a lasting mark on Lyon's gastronomic identity.

In a genre of dishes unique to Lyon, ones that had their own histories with the people but came to be staples in the workers canteens, the cuisine embodied an allegiance to the working class by remaining simple, rustic and firmly based in the local economy. This style of charcuterie production and cooking would eventually co-exist and intermingle with La Cuisine Bourgeois, which had its own parallel establishment in Lyon. The dense new urban working class community and their tastes made it easy for the establishment to embrace a conduit, a special environment where the upper crust could enjoy, even if precariously, the earthly delights of the best of both worlds. This marriage would eventually be served forth pat and parcel by Les Mères Lyonnaises; their offering added a layer of dimension to the gastronomic landscape quite unique to this city. One that would open doors, if only in principle, for a flowering of ideas that was destined, through events here in Lyon, to change the face of French cuisine forever.