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Read more about the Bikers' trip to France.

The boys show us how to make a Tarte Tatin.

LYON

Situated between Paris and Marseille, Lyon was founded as a Roman Colony in 43 BC, by Munatius Plancus, a lieutenant of Caesar. It was first named 'Lugdunum', meaning the hill of lights.

Lyon has been an important area for the production and weaving of silk but for several centuries it has also been the acknowledged capital of French gastronomy, due, in part, to the presence of many of France's finest chefs in the city and its surroundings (e.g. Paul Bocuse). This reputation also comes from the fact that two of France's best known wine-growing regions are located near Lyon: Beaujolais to the North, and Côtes du Rhône to the South. Beaujolais wine is very popular in Lyon and remains the most common table wine served with local dishes. 

The city is famous for its morning snacks, the machons, formerly made for its silk workers. Machons are made up of local charcuterie and usually accompanied by Beaujolais red wine. Traditional local dishes include Rosette Lyonnaise and saucisson de Lyon (sausage), andouillette (a sausage of coarsely cut tripe), pistachio sausage, coq au vin, esox (pike) quenelle, gras double (tripe cooked with onions), salade Lyonnaise (lettuce with bacon, croutons and a poached egg), marrons glacés, coussin de Lyon and cardoon au gratin.

Cervelle de canut (lit. silk worker's brains) is a cheese spread/dip, a Lyonnais speciality. The dish is made with a base of fromage blanc, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.

Bouchon Lyonnaise

A bouchon is a type of restaurant found in Lyon, that serves traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite fatty and heavily oriented around meat. There are approximately twenty officially certified traditional bouchons, but a larger number of establishments describe themselves using the term. Typically, the emphasis in a bouchon is not on haute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.

Les Meres Lyonnaises - these ladies were originally house cooks for Lyon’s rich and affluent families but during the second half of the 19th century they began to set up their own businesses. From 1921, Eugénie Brazier, the mère Brazier, began to cater to gastronomes and ambassadors such as General de Gaulle and Mayor Edouard Herriot. Paul Bocuse, a world renowned chef from Lyon, began his career at her establishment. 

Maison Jocteur – Bakery

Set up 20 years ago, Maison Jocteur is generally regarded as the best boulangerie in the area. Here the tarte aux pralines is made on a sable base instead of shortcrust pastry. The pink praline is quite different from what we usually think of as praline. It is almonds covered in pink sugar but unlike normal praline, the sugar is not caramelised.

Georges Five – Wine Bar

Georges Five has a menu of 2800 different wines. Known as the Flying Sommelier, owner Georges Dos Santos is often seen playing host to the esteemed chefs of the city, unwinding after service in their own kitchens. To accompany the grapes, there is a diverse range of charcuterie and cheese available. The Bikers were treated to a sumptuous côte de boeuf and truffled mashed potato during their trip!

BASTILLE DAY is the French national holiday, celebrated on July 14th of each year. It commemorates the storming of the Bastille fortress-prison on 14 July 1789 by the starving citizens of Paris. As well as seeking firearms, they were reacting to rumours that the king was storing food or flour in the Bastille.

Charcuterie Bonnard

Created in 1850, it’s considered the best place for ‘saucisson a cuire’. Owned and run by the feisty Madame Verot with sausages hanging everywhere. 

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Montelimar has been associated with the production of nougat since the 17th century. But things only really began to take off in terms of local production between the 1930s and 1960s, when a combination of factors came together: the introduction of paid holidays, the desire of the majority of the nation to head south during the summer and the fact that the N7 Route Nationale happened to pass right through the centre of the town. Unable to cope with the huge volume of traffic - it would take between 3 to 4 hours to get through the congestion so holiday-makers would stop and sample the regional speciality - a short and sweet delay and an integral part of any respectable journey towards the Cote d’Azur. 

Truffles

Dominique and Eric Jaumard have been cultivating truffles, at the foot of the Mont Ventoux, for 20 years. It takes 10 to 15 years from the point at which the trees are inoculated before truffles appear. While the Jaumards’ main income is from cultivating black truffles, Si and Dave’s trip being in the height of summer meant that these weren’t in season, so they went hunting for the more delicately nutty flavoured summer truffles. 

VINON SUR VERDON

Situated at the crossroads of four departments and at the confluence of the valleys of the Durance and Verdon, it is a gateway to the beautiful Parc Naturel du Verdon.

CARCASSONNE

DOMINIQUE NOEZ - Baker

L’ACADEMIE DU CASSOULET