🇫🇷 Lyon

Tony ate sabodet (sausage made from pig’s head, tongue, and beef) with Chef Georges Reynon and Chef Daniel Boulud.

One of the nation's greatest culinary schools, started by Paul Bocuse. Tony and Daniel Boulud tried the poulet en vessie (chicken cooked inside a pig’s bladder).

Tony ate here with Chef Boulud and Bill Buford, a former fiction editor at The New Yorker. They had quenelle de brochet en gratin maison (gratin dumplings)

Bill Buford called this "a very male tradition," called the Franc Machon. They ate Blanquette de Veau (slowly stewed neck and shoulder of veal with mushrooms served over rice); bread, Beaujolais wine.