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Antoinette's Reviews > Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
Dirt: Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking
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I remember my first meal in Lyon as if it were yesterday. My husband and I ate at Brasserie des Brotteaux. We started with oeufs en meurettes (eggs cooked in red wine). So good. My main course was steak tartare, Tuscan style, a specialty of the restaurant. All of the locals were eating it and after talking to a couple at a nearby table, who highly recommended it, I went for it. Raw steak, you say- well it was phenomenal. I loved how the local Lyonnaise couple waited for my reaction. Tres bon! For dessert we shared a divine lemon tart- the best I’ve ever had. Memories of Lyon!
Bill Buford went to Lyon with his family on a quest- he wanted to learn the mysteries of French food. Lyon is known as the gastronomic capital of France and possibly the world- so the perfect location. Being in a French kitchen is akin to torture. You are abused, humiliated and yet there is a profound sense of accomplishment when you master a sauce or a complex dish. I enjoyed following Bill on his adventures in the kitchen. I,especially liked the history he provided of Lyon and the evolution of fine cooking.
Definitely evoked my memories of Lyon and made me hungry for the real French cuisine.
Bill Buford went to Lyon with his family on a quest- he wanted to learn the mysteries of French food. Lyon is known as the gastronomic capital of France and possibly the world- so the perfect location. Being in a French kitchen is akin to torture. You are abused, humiliated and yet there is a profound sense of accomplishment when you master a sauce or a complex dish. I enjoyed following Bill on his adventures in the kitchen. I,especially liked the history he provided of Lyon and the evolution of fine cooking.
Definitely evoked my memories of Lyon and made me hungry for the real French cuisine.
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Reading Progress
February 5, 2021
–
Started Reading
February 5, 2021
– Shelved
February 5, 2021
– Shelved as:
to-read
February 14, 2021
– Shelved as:
non-fiction
February 14, 2021
–
Finished Reading
May 22, 2023
– Shelved as:
memoir
May 22, 2023
– Shelved as:
france-setting
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Anne
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Feb 14, 2021 03:41PM
I grew up eating steak tartar. My German mother prepared it often. One of my favorite foods. At one point my mother said that the meat wasn't as good so we had to stop eating it. :(( I love your anecdote about eating in Lyon. I haven't been to Lyon but have been elsewhere in France and can relate to the superb food pretty much wherever you eat.
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Lucky you, Anne! If you ever get to Lyon, you must have their tartare. My husband would not try it- he doesn’t know what he’s missing. I agree, I love their food, regardless of where you are:)
Antoinette wrote: "Lucky you, Anne! If you ever get to Lyon, you must have their tartare. My husband would not try it- he doesn’t know what he’s missing. I agree, I love their food, regardless of where you are:)"Is Lyon known for their tartare? I think I saw it in Paris and maybe elsewhere in France.
Actually, I don’t think so. But that restaurant was.
I'm practically drooling here, Antoinette! After reading, eating is my second favorite pastime. I love trying new restaurants, new dishes :)
You and me both, Candi! I’m surprised this is my first cooking memoir type book. I am fascinated by chefs and restaurants. My husband worked for 2 years in Lyon- not living there but travelling back and forth. He tried many of the restaurants mentioned in this book.
Appetising review Antoinette! It's wonderful when one has a meal memory like yours in Lyon - wonderful!!
Thanks, Mark! I actually have other urge to try and make some French food, especially those oeufs meurettes!
This is a very...mouthwatering review and comment thread, Antoinette :)Thank you for sharing!
Thanks, Violeta. Glad you enjoyed the foodie aspects.
I love memoirs involving food, and I think you may have just sold me on this one! I've got a stack of them, by my bed, that need some serious attention first, though.
Something so comforting reading about food! Look forward to seeing what you choose to read, Julie.
As part of a catering college course I spent 3 months working in a German hotel as our ‘industrial training�.All the German staff were really excited one day when, as a rare treat, Steak Tartare was served up in the staff canteen. Us, young, unsophisticated Brits, looked on in horror! Our reaction to the raw meat was not the same as yours I think :)
Many years later I’m still interested in, and love food - but teaching guitar is very much easier than restaurant work!
Loved your review btw :)
Great story, Richard! You never said- did you taste it? So many herbs and seasonings are added to the meat- it seriously is so good. But the right chef has to make it for sure. I am a sucker for fine dining:)
Antoinette wrote: "Great story, Richard! You never said- did you taste it? So many herbs and seasonings are added to the meat- it seriously is so good. But the right chef has to make it for sure. I am a sucker for fi..."We did, maybe before we realised it was totally raw! I think we were too psychologically damaged to have a proper culinary opinion!! 😂
To be honest I haven’t tried it since but you’ve encouraged me to be brave if the opportunity comes up :)
I hope the opportunity comes up then, Richard. Do get back to me with an update😁
Ah, Antoinette, reading your review brought back memories of Paris, and some of the areas nearby, the people and, yes, the food. I never made it to Lyon, but have many memories of the wonderful food elsewhere in and around Paris. Lovely review!
Thanks, Cheri! It’s wonderful that a book can bring back so many memories of our own trips and food adventures.
Antoinette wrote: "I hope the opportunity comes up then, Richard. Do get back to me with an update😁"👍 :)
Great review, Antoinette!! Glad you enjoyed!! 💖
