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Oeufs en Meurette: Poached Eggs in Red Wine Sauce with Onions,...
Pain d'Epices
Rosette de Lyon: Slices of Lyon Sausage
Pots of coarse-grained and smooth Dijon mustard, view from above.
Escargots a la bourguignonne, snails served with garlic and bu...
Central Region Central Region Central Region Central Region Central Region
Falette: Stuffed Breast of Veal
Bresse Chicken: Apellation Controllee Chicken served with Crea...
Andouillettes a la Lyonaisse: Tripe Sausages stuffed with Veal
Salt Pork with Lentils
Walnut and Pear Pie
Central Region Central Region
Piece of clafoutis or cherry flan on plate.
Epoisses Cheese
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