Restaurateur
Saveliy Libkin

My legs, head and especially my brains ache after the whole day of gastronomic loads. Having founded ourselves in the not very tourist zone we come across the shop with local antiques. At the area of 18 meters are located a few thousands of items of flatware and other utensils. All the things are frayed by life and time but they didn’t loose their special charm but rather found it during the time of their service. At the counter is a lady of advanced age but without the traces of interferences of cosmetic quacks and because of it she resembles much the goods in her own shop by the life gloss. Each day and each emotion are present in the million of wrinkles but taking into account its natural origin her appearance rather attracts and doesn’t resemble at all some embalmed alive local stars of the past century that still can’t part with age fears and that is why they rather resemble anti-advertising of beauty clinics.

There is one buyer in the shop and that is why we didn’t notice any attention to our persons except a nod and a fluent smile in the tails of owner’s eyes. I was totally lost because a huge camera which hanged on my neck the whole day seemed to be too unsuitable in this shop. But the impressions got their way and I dared to take a few pictures quickly without asking permission but also without raising the lens in the direction of buyers and sellers. I only fixed in the memory of the camera piles of spoons and forks winded by the twine in 6-12 pieces to some fantastically silver-plated rollers.

We left the shop in a few minutes when we understood that we as tourists don’t arouse commercial interest of the owner who was busy in talk with a buyer – gentleman of about 65 years old. We hardly made about 30 steps when exactly that gentleman who was in the shop and politely but absolutely insistently asked us to come back to the shop. Kind of the owner asks. And he explained that there was a robbery in the shop not so long ago, and it seems exactly after a few Asians took pictures of her utensils. He said that the owner was warned strictly by the policemen that it is important for the clearance of crime to call to the police as soon as somebody will take off the lid from the lens. I don’t know if we were the first who aroused suspicion but when we come back to the shop the owner with the same micro-smile explained us in a moment that she just fulfills the order of police and nothing more than that.

We explained that the photos have tourist context solely and in general we are just the tourists nothing more than that. They let us go having said goodbye politely. We felt once again that homeland with its attitude to police is far away. Hopelessly far away.

And below are exactly those photos.

Tags: Лион, travel, путешествия

Andouillette is sausage made from pork entrails seasoned  with onions and  parsley, served hot. It has very specific sour smell..</p>

Bouchon  is a traditional restaurant of Lyons. There are only local dishes in the menu.

Boundin  is a sort of black pudding.

Bouton de culotte  is very small and round cheese made from goat’s milk.

Bugne  is a sort of thin and fried beaten up watery pastry.

Cardons  is a plant  similar to artichoke, it is cooked with bone-marrow and served baked after having been strewed with cheese and dried breadcrumbs.

 Cervelas is a small, short sausage, it resembling a little Bolognese smoked sausage with truffles and pistachios, it is served cold with seasoning made from vinegar and olive oil,often with greens.

 Cervelle de Canut  is white cheese with a slight  garlic smack, it is served with salt and pepper cutted into thin pieces

 Cochot de lait  is sucking pig.

 Cochonnailles  is a plate of different sorts of cold pork, ham, different sausages (andouille, Jesus, a l’ail …) with pickles and garnished mayonnaise.

 Cousin  is sweets made from almond paste.

 Cocon is a sweets made from green almond paste.

 Dragees  is almond in sugar.

 Foie de veau is veal leaver fried fast in the oil at high heat.

 Gateau de foie de volaille is the speciality cooked from poultry leaver .

 Gesiers  is sliced stomaches of poultry, served warm on the escarole with seasoning made from vinegar and olive oil, often with greens.

 Gras double  is a stomach, served hot or cold with onions.

 Gratons is fatty pork, fried and dried and it is served as appetizer.

 Jesus  is Lyons version of «saucisson sec”- sausage-like light meat appetizer.

 Museau de boeuf is sliced beef lips or brawn with cutted onion and seasoning made from vinegar and olive oil, often with greens.

Oeuf meurette is stewed eggs a la «Lyons», served with wine sauce, croutons, cubes of becon and white onion.

 Petit sale aux lentilles is  salty  pork with lentil.

 Pied de cochon  is pork knuckles, served grilled (hot) or marinated (cold) with sauce.

 Pied de veau  is veal knuckles, served grilled (hot) or marinated (cold) with sauce.

 Pot  is a small bottle with thick bottom.

 Quenelles – is dumplings made from milk, flour, eggs and butter.

 Quenelles de Brochet  is a pike in the pastry.

 Queue de boeuf  is a beef tail.

 Rigotte  is a small cheese made from goat’s cheese.

 Rosette is a Lyons version of «saucisson sec”- sausage-like light meat appetizer.

 Saint Marcelline  is a cheese made from cow’s milk.

 Salade lyonnaise is a salad with cubes of bacon and croutons.

 Sausission a l’ail is sausage-like light meat appetizer with a slight smack of garlic, served sliced.

 Sausission sec – is sausage-like light meat appetizer, a little fatty and rather dry, served sliced.

Tablier de sapeur  is an entrails of stomach (beef, veal or pork) in the breading.

 Tete de veau is a veal head cutted into pieces. Served with harsh sauce with greens, garlic, vinegar, oil and eggs or with sauce gribiche — sauce made from vinegar with yolk and herbs.

 Tripes  is an entrails of stomach of an animal, usually beef, veal or pork. Served hot in the spicy dressing with pepper.

Tags: Лион, travel, путешествия