The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Lyon for his show, Parts Unknown Season 3 Episode 4 (originally aired April 27, 2014):
DISH – Sabodet
WHAT IS IT?
Sabodet, a large Lyonnaise sausage made primarily from pig’s
head with pork belly and shoulder. It is flavored with brandy, nutmeg and allspice.
As Anthony Bourdain put it, a bouchon is a “uniquely
Lyonnaise institution”. It is a laid-back pub/bistro with a “limited, usually
old-school menu”. And if there is one iconic dish to represent Lyonnaise
bouchon, it would be Quenelle de Brochet, which he sampled at Bouchon Comptoir
DISH – Blanquette de Veau
WHAT IS IT?
Blanquette de Veau is slowly stewed neck and shoulder pieces
of veal with mushrooms. It is often served over rice.
Maison Troisgros is the Michelin Guide three-starred
restaurant run by three generations of the gastronomy icons, Troisgros family.
Anthony Bourdain sampled their iconic Salmon with Sorrel Sauce in this Parts
Paul Bocuse is a culinary icon who introduced innovative
approaches to French cuisine. His specialties include sea bass baked in a crust
with a tomato béarnaise sauce, Pot-au-Feu, and Lièvre à la Royale (wild hare
WHERE IS IT?
Paul Bocuse 40 Rue de la Plage Collonges-au-Mont-d’Or, France
In Parts Unknown – Lyon, Anthony Bourdain was treated to a
meal of Paul Bocuse’s specialties. The meal started with Truffle Soup Élysée,
followed by a sea bass dish. The sea bass is filled with lobster mousse,
chervil and tarragon, wrapped carefully in pastry. He also had a traditional
French peasant dish, Pot-au-Feu, with beef shanks, flank steak, ox tail, veal
shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel and
parsnips stewed long and at low temperature, served with its own rich broth. Then
Anthony was delighted to finally have a taste of Lièvre à la Royale – wild hare
slowly cooked then coated with a sauce of its own minced heart, liver and lungs
that has been thickened with its own blood.
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