Benoit Paris & Aux Lyonnais: exclusive creations by Arnaud Nicolas

Until April 14th, discover the latest exclusive creations of Arnaud Nicolas, ‘Meilleur Ouvrier de France Charcutier’ (Best Craftsman of France specialized in ‘charcuterie’) for the Parisian bistros Benoit and Aux Lyonnais. The Aux Lyonnais Terrines are all about conviviality and sharing, and the Benoit Couronne: chicken/crayfish, lamb’s lettuce salad, celebrates refinement and traditional recipes.

Aux Lyonnais Terrines – 14€ per person

First authentic ‘Bouchon’ outside of Lyon, the bistro seduces traditional Lyon food lovers. Sharing moments of complicity, chef Xavier Boireau of Aux Lyonnais and Arnaud Nicolas imagined four terrines for Alain Ducasse’s ‘bouchon’: the Lyonnaise chef pot created by Xavier Boireau and the Grand-mère, Duck with orange and Andouillettes and mustard seeds, by Arnaud Nicolas. Choose two according to your taste and pair them with a Côtes du Rhône wine: white, “La Redonne” 2015 from Domaine Colombo for a fresh and well-balanced pairing, or red, the soft and fruity “Khayyaâm” from Mas de Libian.

The Benoit Couronne – 30€ per person

It is to honour Jean Anthelme Brillat-Savarin, magistrate by trade, fine gourmet, and scholar of all good things, in particular the art of meat curing with the three pâtés from Belley, that Arnaud Nicolas created The Benoit Couronne. Stuffed with crayfish, poultry, foie gras, yellow wine and tarragon, the chef Fabienne Eymard prepares the Couronne as a starter, with lamb’s lettuce seasoned with a shellfish vinaigrette.

 

Aux Lyonnais                                                                         
20 rue Saint-Martin
75002 Paris
Tél. +33 1 42 96 65 04
www.auxlyonnais.com   

Benoit
20 rue Saint-Martin
Tél. +33 1 42 72 25 76
75004 Paris
www.benoit-paris.com

 

From 14€

Benoit Paris & Aux Lyonnais: exclusive creations by Arnaud Nicolas

Aux Lyonnais

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Benoit