• CptEnder@lemmy.world
      10·
      5 days ago

      Lyon is BIS. It’s where all their best chefs come from historically. Also they take a really relaxed approach to dining and are aggressively unpretentious about it. Almost reactionary to Parisians.

      Lyon has what’s called bouchons which are the equivalent of pubs but imagine the French take on pub food. It still fits the bill, strategically designed to optimize booze consumption and sports watching, but French so it’s hella flavorful and rich. Fair warning Lyonnaise people get loud af in bouchons and red faced, hammered dudes will trip all over you. Love that city.

    • MisterFrog@lemmy.world
      1·
      3 days ago

      To me it’s telling that among all of the restaurants in my city, the only French restaurants are outrageously fancy ones.

      (Not counting patisseries)

      I’m sure home cooking in France is fine, but because of the mix of cultures in Melbourne, I guess I just have never understood what the fuss about French food is.

      Clearly it’s not winning any hearts here because I never seen any restaurants that normal people go to.

      Or I am just biased against fancy food in general.

      But Italian food? Yeah, everywhere.

    • Comment105@lemm.ee
      71·
      6 days ago

      Who the fuck passes an escargot or some fucking bread over their tongue, when it could be fried chicken in a lovely sauce? I mean honestly, would you rather have soup made from onions, or would you prefer what is clearly one of humanity’s favourite treats?

    • fibojoly@sh.itjust.works
      5·
      6 days ago

      I still have no idea where they got that “goujon” shit from. I only learnt the word in my twenties when I lived in Ireland.
      In French, it’s the name of a tiny fish which you can eat (by the dozen) fried and it’s fantastic.

      The chicken one, we just call aiguillette (“needlet”)

      • Nihilistra@lemmy.world
        1·
        5 days ago

        Gobio gobio thrives on gravel or sandy ground so it shouldn’t have a muddy taste. I like those types of bottom-dwellers the most.

        Occasionally ate whitebait and while it was no problem with fry, mine were herring I believe, I was hesitant about chewing on the skull and spine of a fingerling over 50mm.

        Do they still Crack on bite or is it more comparable to the chewy texture of fry?

        • fibojoly@sh.itjust.works
          2·
          5 days ago

          I’ll be honest, it’s been years since I’ve enjoyed a friture so I’m not positive the ones I had were specifically goujons or what. But the texture is divine, like nice chips and pretty much the same size, with a nice butter / lemon sauce. Dammit now I miss it!

          • Nihilistra@lemmy.world
            2·
            5 days ago

            And I want to try those fishy crunch-sticks now! Thank you for the idea!

            I actually now a place where I caught goujons a lot. They “ruined” the whole day of fishing because it was the only thing we could catch.

            It’s time to give that spot another visit and bring my camping-stove.

  • pyre@lemmy.world
    42·
    5 days ago

    “best cuisine”

    I don’t doubt they say that because they’re insufferable but that’s ridiculous especially for a country that colonized several countries with objectively better cuisine.

    • PiousAgnostic@lemmy.world
      41·
      5 days ago

      I mean, that’s the best side effect of their colonization. They brought Escoffier’s technique to other regional cuisine.

      Can you even imagine Vietnamese food without the heavy French influence?