You can find some of their products at various stores around Lyon, but now they have a boutique that carries their whole line of products. They also have an english version of their website. You can find them downtown at:
A while back, after having some chicken katsu curry, I had this craving for green tea ice cream. I use to be able to get it at some the asian restaurants I went to when I was living in Portland, Oregon. Finally I came across it here this summer, right in the middle of Vieux Lyon, at:
1, place de la Baleine
I can't say enough about how good their ice cream is. Over half of their flavors are organic. They buy as much of their products locally as possible, and use natural ingredients.
I had never really paid any attention to those little cookies called "langues de chat", until the other day when I was offered some with my coffee. All of the sudden I realized that they taste almost exactly like a Nilla Wafer. Put two of them together and you can hardly tell the difference. I had to make some banana vanilla wafer pudding. I didn't have a pretty dish to put it in, but that didn't stop me. The pudding turned out really great. It reminds me of desert at grandma's house after one of her nice chicken dinners.
A friend of mine, who is a pastry chef, brought me here some time ago. I was afraid. I'd been to so many of these places and always left dissatisfied, if not with the frosting then with the dryness of the cake. I was standing there agonizing about whether or not to take the risk of one more carrot cake regret when she assured me that I would not be disappointed!
The carrot cake is wonderful. The cupcakes are moist with a frosting that is not exceedingly sweet, but pleasantly so. The pecan pie is amazingly authentic. Everything I've had here, whether savory or sweet, was of excellent quality and made from scratch.
Starting in spring they have been serving homemade refreshments: Lemonade, Rhubarbade, Rasberryade, and Ice Tea. That is in addition to the myriad teas they have on a regular basis. They have a charming cupcake decor and outdoor seating. Truly, if you are looking for a place to have a dainty treat, or a delightful lunch, there is no better place for it in Lyon than at Buttercup.
Grocery stores occasionally have products that they try out for a while. Sometimes they stay on the shelves and sometimes they never come back. Right now the Monoprix in the Croix Rousse has both Chocolate and Strawberry Hershey's Syrups, and a few cans of Campbell's Cream of Mushroom soup. The Monoprix at Cordeliers has Cherry, Diet, and regular 7-Up, they also have a deal for half the price on the second bottle.
Does the coming Easter weekend have you in the mood to do a cake or cupcakes? It's becoming easier to find cake, and cupcake, baking and decorating supplies.
TATI downtown has just remodeled, and all the cooking wares are now upstairs. Tati in terms of quality is about equivalent to Walmart. Occasionally it has deals that are worth taking advantage of. For example, right now they have plastic glasses. I like having them for everyday use because they are a lot harder to break than actual glasses, which is really handy if you have little ones, or big ones prone to dropping things. They also have a cake decorating section right now, not a regular thing there, and popsicle molds. The display has a cake turntable and fondant cutters.
KITCHEN BAZAAR is a new kitchen supply store downtown at 2 Rue des Forces, 62002.
It's on the higher end of the quality scale, but well worth what you pay for it. I recently bought a new metal spatula there to replace one I had brought from the states. My husband broke the metal part in two while scraping something with it! It was a nice wide and long spatula that I used for flipping pancakes, among other things. I was pulling my hair out trying to find another one like it here. I was able to find a comparable one of good quality at the Kitchen Bazaar. If you get on their mailing list, then you get invitations to all of their events.
I was surprised to see that they have the most complete baking and decorating supply section I've seen here. Starting with: molds for cakes, cake pops, popsicles, the correct size for cupcakes or muffins, with their paper baking cups, specialty molds and cookie cutters. They also have decorating tips, pre made fondant, sugar paste molds and rollers. I liked their spiderman and pirate candles, and the edible stickers and markers. I was particularly taken with the natural flavorings, over 25 of them, and food colorings, including powders, gels, and spray on gold or silver.
Kitchen Bazaar is also the only place I've ever seen a non stick cooking spray, called Ouragan, made by the Ancel brand. It was a little spendy, but considering that it's big enough to last all year if you're a fan of non stick spray like Pam, then it would probably be worth it.
I was walking down the street the other day and saw a big "For Sale at Auction" sign over the doors of El Tex Mex on 3 rue Pizay, 69001. I had never eaten there myself, but I know some americans liked to go there for the Margaritas. Apparently the auction is to be held on the 25th at 11:30. If no buyers make an offer on the entire establishment, then they will proceed to liquidate all of it's assets by auctioning off all of it's restaurant materials.
Anyone have any ideas on where else to go for a Margarita?
I've been absent since Christmas time, due to the busy preparations and trip my husband and I made to Algeria. He is French, of Algerian descent, and hadn't been back to see his family for almost thirty years. Just imagine with over forty cousins how many dinner invitations we had in three weeks... I'd like to share with you just a few of the traditional dishes I tasted.
This is a sweet dish made from a strip of lamb meat, cinnamon stick, prunes, dried apricots, almonds, and orange blossom water. L'ayn is a holiday dish served during ramadan to break fasting. People don't usually eat the meat. They eat the fruits at the beginning of the meal, like they would eat dates and milk, before moving on to Chorba (the soup). We weren't there during ramadan, but they made a lot of special dishes for us anyway :) Thank you Souad.
In the region of Constantine they are known for making a good chakhchoukha (pronounced sho-shor-ha). Women start by making a flat bread out of wheat semolina, as shown in large triangular pieces on the table in the next photo. They pinch off little bits of it, and let them dry out. They keep this stored in the cupboard. To make the dish, they wet the pieces, steam them twice, butter them, then cover and simmer with a meat and tomato broth until the liquid evaporates. Thank you Nassera for this wonderful meal.
People in Algeria sit around a table in this manner and all eat from the same dishes. Chorba is the red dish on the table. They start by making a meat and tomato broth, and add ground hot red pepper, cilantro and celery leaf. Towards the end of cooking they add the frik, which gives it a smoky flavor. Frik is made from green wheat grains which have been grilled, washed and soaked in salty water, then dried in the shade and ground at the mill. Nassera does this by hand, and her frik makes the best chorba I've ever had. She was kind enough to give me some
This impeccably presented dish is made of artichoke hearts with a ground meat stuffing, in a tomato sauce. This is just one of the wonderful dishes my friend Sarah made for me at this meal. Thank you Sarah.
and walnut cream cups
I'm sure you are all familiar with Baklava. It's the dessert on the bottom lefthand corner. This is one of the best baklavas in my memory, made with rosewater, by Djawida's mother for a wedding party. The Makrout (top left) are similar to the braj, but they are baked instead of pan fried, and are then soaked in a honey and orange blossom water syrup. The walnut mousse cups are reminiscent of another traditional walnut cookie not fancy enough to make it into the wedding party.
Braj is a simple dessert, made through out spring time. They use a wheat semolina dough for the outside, and fill the inside with a date paste called elgherss. The patties are cut and browned in a pan. Thank you Aziza and Zhora for sharing these with us.