Bouchon of pigz

Lyon is famous for its food of pork, to be exact, pigs. They almost eat everything of the animal, just like us Chinese. It is said that at the time of war, everything’s precious so that they tried to make the best of resources, which are eating the meat, driking the blood, boiling the organs or even making clothes by the skin of pigs.

Our lovely french buddy, Benjamin with a new hair cut, invited us to a local bouchon for dinner. It was freaking cold outside, nearly 0 degree and few people standing on the streets. The bouchon is located in a tourist place, Vieux Lyon, but hidden in a silent street. We booked the table for 4 at half pass eight.

Before entering the room, there’s a sign on the door of the restaurant “We don’t welcome people who are not hungary enough.” Which means, hey hell, they provide quite a huge amount of food. We had been told this rule after we ordered, smart Benjamin.

It’s a pleasure to have a real french explain the menu for us. Then we didn’t have to guess or ask the non-English speaking waitress. But basically the menus were all made of pig or cows. Sausage, pig foot, salami, and the small plate served on the table was fried-pig-fat.

I ordered a mix pig plate for entree, organ pot for main dish and citron ice for dessert. The organ pot was made of potatoes, carrots and a whole stomach of cow. I got really full can barely finish my food. Now I now that the traditional restaurants cares quality but also QUANTITY.

The night in Lyon was nice, she’s not my favorite city in Europe but she’s got her own charm.