How To Ace a Farmers Market in France
“Today, I’m making cervelle de canut (‘silkweaver’s brains’). It is a very easy-to-prepare Lyonnaise specialty, and it isn’t really brains.”
Dear Followers, It’s France Week in Food52, an online magazine based in NYC! I was part of the adventure and got to publish two pieces about my current hometown: Lyon, the Capital City of French Gastronomy. Hope you enjoy this one. Bon appétit!
Marchés (marketplaces) are part of the French way of life, an all-season commodity. In Lyon, the Marché de la Croix…food52.com
aka CARRIE SPEAKING,
Travel Writer, Blogger.
Visit my blog @ http://carriespeaking.com