© Michel Godet
It is a true butcher’s masterpiece, a monument of French gastronomy. The pillow of the beautiful Aurora, is considered by many foodies as the holy grail of cold cuts.
Monuments justify being proud to be Lyonnais: the Basilica of Fourvière, Vieux-Lyon, the Saint-Jean-Baptiste cathedral, the traboules, the Roman theaters, the Grand Hôtel-Dieu, the Young Girls at the edge de la mer by Puvis de Chavannes, Fleur des champs by Louis Janmot, The Little Prince by Antoine de Saint-Exupéry, the Lumière brothers’ cinema. And then there is the gastronomic repertoire that flatters the palate as autumn courts the sight: the quenelle and the andouillette, flagships of Lyon’s gastronomy, the canonical gratin of cardoons with marrow, the poulard de Bresse demi-deuil and mother Brazier’s artichoke bases with foie gras, the bugne and its five centuries. Without forgetting one of the most illustrious dishes of French heritage: the pillow of the beautiful Aurora. A bicentennial masterpiece for which we gladly give in to superlatives and lyrical flights to describe the pleasure of having known him.
A taste for excess, flamboyant and Gothic architecture, an aromatic picture. A dish “worthy of the table of the gods” exclaimed, ages ago, the man of letters and journalist Curnonsky, whose three syllables have become synonymous with gastronomy *. “The pillow of the beautiful Aurore is to pâté en croûte what the hare à la royale is to game cuisine” writes, closer to us and with disarming accuracy, the gastronome Yves Rouèche, author of Histoire (s) of Lyon gastronomy.