Step inside the bouchons of Lyon and sample pork sausages, pastries filled with meat pâté and pork snouts with Adam Sachs, Saveur’s editor-in-chief and award-winning chef and restaurateur Daniel Boulud. They teamed up together in France and explored the cuisine of Boulud’s hometown of Lyon in “Don’t Mess with the Food of Lyon,” featured in the May issue of Saveur, which was dedicated entirely to France.
Check out Daniel Boulud's recipes forLentil Salad with Pork Belly, Ravigote Sauce, Meringue Floating in Crème Anglaise and more Lyonnaise dishes in Adam Sachs' article on Savuer's website.
