Lyonnaise Week at Kendall’s Brasserie and Bar

Celebrate the cuisine of Lyon Sept. 18-29 at Kendall’s Brasserie and Bar.

Celebrate the cuisine of Lyon Sept. 18-29 at Kendall’s Brasserie and Bar, with home-style dishes deeply enriched with flavors and traditions of the region all prepared by Lyon-raised chef Jean-Pierre Bosc.

By Christina Xenos

Born in a small town in the South of France near Lyon, executive chef Jean-Pierre Bosc began his career in his native country, working in several Michelin-starred restaurants alongside chefs like the father of French gastronomy, Paul Bocuse.

Chef Bosc now shares classic Lyonnaise dishes, including favorites from his childhood, at Kendall’s Brasserie and Bar. A la carte highlights of the special menu, available Sept. 18-29, include Lyonnais sausage with warm du puy lentil salad; frisee salad with bacon and a poached egg; black Angus prime flat iron steak with red wine sauce, bone marrow, Lyonnaise potatoes and haricots verts; sauteed veal sweet bread with lemon confit, capers, potato crouton, brown butter and cauliflower puree; and more.

Take a closer look at Kendall’s Brasserie and Bar’s Lyonnaise Week menu:

Gratinée Lyonnaise
Gratinée Lyonnaise: onion soup with melted comté cheese and croutons.
Crépinette de Pied de Cochon: pork trotters in caul fat served with whole grain mustard.
Frisée Lyonnaise
Frisée Lyonnaise: baby frisée, with bacon and croutons topped with a poached egg.
Oeuf en Meurette
Oeuf en Meurette: red wine sauce poached egg served over leeks, mushrooms and bacon.
Cochonaille Lyonnaise: charcuterie of rosette de Lyon, garlic saucisson, Burgundy ham terrine, chef’s paté.
Quenelle de Sandre Lyonnaise: sautéed yellow pike, with a dumpling of yellow pike covered with a Nantua sauce and crayfish tails, served over leeks and mushrooms.
La Saint-Cochon
“La Saint-Cochon”: portions of braised pork cheek, andouillette sausage, pork caillette, blood sausage, pork belly confit, served around potato purée with sauce charcuterie.
Tarte Tatin a la Mode: warm apple tart served with vanilla ice cream and chantilly.

The menu is accompanied by a special selection of regional wines, like the Henry Fessy Chateau des Labourons Fleurie 2011, available by the bottle.

5-9 p.m. 135 North Grand Ave., downtown, 213.972.7322.

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