Category Archives: News Toques Blanches Lyonnaises

(Recipe available on the TBL 2020 guide)

by Arai Tsuyoshi

As at 14 February Vieux-Lyon

 

Ingrédients :

3 Oeufs	80 gr de beurre
200 gr de sucre	240 gr de compote de cerise
130 gr de farine	40 gr de fourme d’ambert
40 cl de lait	80 gr de glace vanille

Preheat the oven to 180°C

Sift 100 gr of flour

In a bowl, beat the eggs. Add the sugar, salt and flour. Gradually add the melted butter and milk.

Butter and flour a round stainless steel dish.

Pour the mixture into the pan and place the Fourme d’Ambert in the same pan.

Place in the oven and cook for 15 minutes.

Sprinkle with icing sugar at the exit of the oven.

Arrange the cherry compote and vanilla ice cream on the clafoutis!

On Monday 20th January 2020 our traditional General Assembly took place!

It took place in the famous Hôtel Dieu in the lounges of the Intercontinental.

It saw a renewed board and the re-election of its president: Christophe MARGUIN.

Nine new members joined the ranks of the Toques Blanches Lyonnaises for this edition under the patronage of Gabriel PAILLASSON. To discover the pictures, please click here:

We would like to thank all our partners for their presence at our side

and their unwavering support of our operations.

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Toques Blanches Lyonnaises chefs fall in love this Valentine’s Day…

They invite you to come and taste their refined dishes for a moment of pure gourmet pleasure…

Discover their menus now!

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M Restaurant – Chef Julien Gautier

67 € per person

Creamy watercress soup, fine veal quenelle – Parmesan cheese and breadcrumbs

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Scallops and prawns in tartar – Cauliflower and lemon

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Roasted lean back, artichoke pepper with herbs and bacon, artichoke mousseline and chicken juice

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Half roast roast pigeon, candied leg, large stuffed mushroom and pigeon mushroom juice

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Creamy milk and dark chocolate cream, mango and passion fruit

 

Restaurant Allardon – Chef Christophe ALLARDON

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chez Paul’O Restaurant – Chef Benoit TOUSSAINT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Restaurant l’Ame Soeur – Chef Olivier PAGET

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

La Mère Brazier – Chef Mathieu VIANNAY

185€

Prawns Carabineros and Sea Urchins in Caviar Jelly

Scallops, Potato Swim, Trout Eggs and Chives

Halibut Conté with Truffle, Beef Broth with Condiments

Bresse chicken, Albufera Sauce

Ripened Cheeses

Pomelo, Blood Orange and Peanuts pre-serve

Apple with Hibiscus Flower, Pink Praline and Poppy Whipped cream

La Toscane – Chef Fabrice Garabedian

The new Toques Blanches Lyonnaises guide is now available in all the association’s member establishments!

You’ll find all our members as well as big and small stories on a typically French product: cheese.

Photo Credit: Fabrice SCHIFF

Yesterday, Monday 20 January 2020, our traditional General Assembly took place!

It took place in the famous Hôtel Dieu in the lounges of the Intercontinental.

It saw a renewed board and the re-election of its president: Christophe MARGUIN.

It was also the occasion to have a moving thought for Mr. PAUL on the anniversary of his death, 2 years ago now.

Nine new members have joined the Toques Blanches Lyonnaises for this edition under the patronage of Gabriel PAILLASSON:

Jean-Rémi CAILLON (Le Kintessence** – COURCHEVEL) by Maison MUMM
Nicolas SINTES (Les Fermes de Marie – MEGEVE) by DS Automobiles
Thierry JANDARD (La Table de Guy – BRON) by Saint-Jean/Royans
Cédric GARIN (Le Bouchon des Cordeliers – LYON) by Maison M. CHAPOUTIER
Patrice VANDER (Les Fresques* – Hôtel Royal Evian – EVIAN) by Danone Eaux
Benjamin BOUVARD (Le Zeste Gourmand – LYON) by Au Comptoir de la Caisse
Christian LAVAULT (Une Faim d’Apprendre – LYON) reintegration by La Banque Rhône-Alpes
Valérie CRISTINA (Restaurant 2 la gare – SAINT-ROMAIN-DE-POPEY) by SYSCO
Stéphane BONNAT (Chocolaterie BONNAT – VOIRON) by Châteaux Castel & Grands Crus

This General Assembly also saw the integration of 2 new partners: Saint-Jean/Royans and Matfer Bourgeat.

We would like to thank all our partners for their presence at our side and their unfailing support in our operations.

Each month, discover a member of the Toques Blanches Lyonnaises associated with a partner

For this fourth episode, we propose you the discovery of Bresse poultry with SYSCO at Max Cormarèche’s, a poultry farmer and winner of many contests such as the Glorieuses de Bresse. Then Olivier PAGET, Chef of the restaurant l’Ame Soeur welcomes us to make us discover his establishment and his recipe of Bresse poultry.

Enjoy your meal,

 

Who says New Year, also says New Petit Journal des Toques Blanches Lyonnaises!

This month, a look back at the association’s news, the events that took place around the Pâté-Croûte and many other things to discover!

For this edition, two discreet leaders of the Association are highlighted : Bernard MARILLER – Le Gourmet de Sèze and Patrice CHENET – L’Assiette du Vin.

On the side of our partners, it is the portraits of the Houses MUMM and Degrenne which are presented to you.

Do you want the entire newspaper or just the paper format?

Go to the member establishments that you can discover here

Follow us on Facebook to get our latest news.
As well as on Instagram to live the backstage of the Toques Blanches Lyonnaises.