Delicatessen
A delicatessen chef with a solid reputation in Lyon's gourmet world of pâtés en croûte, Belle Aurore pillows, vacuum-packed slices of andouillette, cervelas pistaché, sabodet, brioche sausage and bouchée à la reine. And then there's the whole cavalry of sausages and terrines, poultry, raw or roasted, blood sausages, and the many preparations, hors d'oeuvres and main courses, blanquette, gratins, brandade..
