November 12, 2017
⚒ “Il ne faut pas avoir peur”. Avantguarde Lyonnais cuisine @cafesillon ️ Duck heart, sage, betroot jam, beetroot ️ Pumkin, grey chanterelles, mimolette cheese, confit egg yolk, mandarines, shallots and beurre noisette ️ Smoked Cantal pork belly, yellow pepper, onions, fennel flower, bergamot, sage ️ Rossignol-Trapet Gevrey-Chambertin VV 2012 ️️️#hautcuisine #lyonrestaurant #lyonnais #wheninrhone #finedining #moderneuropean #creativecooking #cafesillon #europeanrestaurant #eatingabroad #wineandfood

⚒ “Il ne faut pas avoir peur”. Avantguarde Lyonnais cuisine @cafesillon ️ Duck heart, sage, betroot jam, beetroot ️ Pumkin, grey chanterelles, mimolette cheese, confit egg yolk, mandarines, shallots and beurre noisette ️ Smoked Cantal pork belly, yellow pepper, onions, fennel flower, bergamot, sage ️ Rossignol-Trapet Gevrey-Chambertin VV 2012 ️️️#hautcuisine #lyonrestaurant #lyonnais #wheninrhone #finedining #moderneuropean #creativecooking #cafesillon #europeanrestaurant #eatingabroad #wineandfood