From Palmer, our chef:
Lyon is the gastronomic heart of France, which I suppose makes it the heart of France itself. Centered on the family farm, on hospitality, on rich and honest food, Lyonnaise cooking is typified by a rusticism that lets quality ingredients stand for themselves in an elegant simplicity. That speaks to the food ethos of Peachtree.
No surprise that so many famous French chefs originated from this corner of the country - Eugénie Brazier, Paul Bocuse, Pierre Gagnaire, not to mention a certain Georges Perrier, who told a young Daniel Boulud that America was very receptive to the Lyonnaise culinary sensibility. And in this cold January, what better than comfort food the French way?!
Menu
Les Hors d’Oeuvres
Pommes Dauphinoise
Quenelles de Coquilles Saint-Jâcques
Mousse de Foie Gras, Brioche, Poire Pochée
Aperitif Communard, Beaujolais w/ cassis
Le Menu
Soupe aux Truffes V.G.E, Paul Bocuse
Beaujolais Moulin à Vent
Salade Lyonnaise
Côtes du Rhône Blanc
Ravioles de Romans
Crozes-Hermitage Blanc
Truite à l'Oseille, Troisgros
Beaujolais Chiroubles
Boudin Noir aux Pommes
Gigondas
Assiette de Fromage
Crème Brûlée des Pères Chartreux, Le Mercière