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Jeff Nalin is a renowned
photographer who has recently published a book on Chefs. Taken in many
places,
such as America, Framce, Italy and Japan, this unique and well designed book shows the serious as well
as
the fun side to the artist and principle of
the Theatre de Gastronomy. I
photographed Jeff at his exhibition and he photographed me. Jeff signed
a
copy for me
Here are some of his
©
copyrighted
images
Part two are a few images I created for this page in homage to his
subject matter. |
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Food
Photos of Chefs
Buildings
Traboules
Home
Jeff's Website is
www.scenesdechefs.com
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I took a photogrpah of the photgrapher Jeff Nalin had an exhibition in Lyon for his new book on Chefs, Scenes de Chefs Taken by Jeff Nalin, Craig Coussins in front of the wonderful L'atelier de Joel Robuchon-Paris Michel Rochedy and Stephane Buron
'La Scene des cuisiniers'
Website is at www.scenesdechefs.com Jelo Robuchon, Eric Lecerf, Antoine Hernandez, Philippe Braun, Francoise Benot and Eric Bouchenoire
I took a photogrpah of the photgrapher Jeff Nalin had an exhibition in Lyon for his new book on Chefs, Scenes de Chefs
The owner and staff of the famous Lyons Bouchon, Le Cafe de Federation Outside the Bouchon, Le Cafe de Federation The Cheese Master in Les Halles de Paul Bocuse The staple food of the world is brought to a high degree of art in France. La Boulangerie
We were stuffed with a Fruits de Mer lunch and could not really do full justice to the wonderful cooking that we were really trying to enjoy. I had booked the table so we had to arrive. We started with little things made from various meats and a great Salade lyonnaise (green salad with fried bacon and a warm egg yolk) -Known as Frise in the rest of France
along with Garlic Lentil salad. Followd by a superb Stew of Cheeks, hearty home cooking that used seasonal vegetables and organ meats (offal, tripe, chicken gizzards, liver and hearts) which are the specilaity of the Bouchon,
A gastronomical tour of Lyon would not be complete without the famous bouchons or plugs. These are generally small restaurants where you can have a plate of meat from ten oclock onwards, or a saint-marcellin cheese with a glass of beaujolais. These cosy establishments are an essential part of traditional Lyon gastronomy and you can find them all over the city
Dans la dernière des fromageries de ville, découvrez les spécialités régionales
Where do we start?
The intensely creamy, nutty Saint-Marcellin cheese and fromage blanc, one of France's most popular cheeses, alontg with a range olf Cabri, Goats Cheeses and superb butery, no more like salty, cheeses. Oh hell. Just eat the damned stuff.
Sweet or savoury, morning , midday and afternoon loafs. des sensations que l'on ne peut ressentir que dans les bonnes boulangeries. L'odeur du pain chaud, des gâteaux colorés, tous les sens sont en éveil, un régal.
Simplement irrésistible
The owner and staff of the famous Lyons Bouchon, Le Cafe de Federation
We were stuffed with a Fruits de Mer lunch and could not really do full justice to the wonderful cooking that we were really trying to enjoy. I had booked the table so we had to arrive. We started with little things made from various meats and a great Salade lyonnaise (green salad with fried bacon and a warm egg yolk) -Known as Frise in the rest of France
along with Garlic Lentil salad. Followd by a superb Stew of Cheeks, hearty home cooking that used seasonal vegetables and organ meats (offal, tripe, chicken gizzards, liver and hearts) which are the specilaity of the Bouchon,
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