|
Lyonnaise Des Eaux
Lyonnaise or Lyonnais may refer to: * Lyonnais (masculine) and Lyonnaise (feminine), something from or relating to Lyon, a city in France * Gaule Lyonnaise, French name of Gallia Lugdunensis, a province of the Roman Empire * Lyonnais, a historical province of France * Lyonnaise cuisine * Lyonnaise, cooked with onions ** Lyonnaise potatoes ** Sauce lyonnaise * Lyonnaise (grape), another name for the Swiss wine grape Räuschling See also * Boule lyonnaise ("flying boules"), or ("Lyonnais boules"), is a boules-type game. In ', the balls are thrown overhand (palm down) and are metal. In standard ', the wooden or plastic balls are tossed underhand (palm up) and rolled. ', as it is called for short ..., a boules-type game * Lyonesse (other) * {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyon
Lyon,, ; Occitan: ''Lion'', hist. ''Lionés'' also spelled in English as Lyons, is the third-largest city and second-largest metropolitan area of France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of the French Alps, southeast of Paris, north of Marseille, southwest of Geneva, northeast of Saint-Étienne. The City of Lyon proper had a population of 522,969 in 2019 within its small municipal territory of , but together with its suburbs and exurbs the Lyon metropolitan area had a population of 2,280,845 that same year, the second most populated in France. Lyon and 58 suburban municipalities have formed since 2015 the Metropolis of Lyon, a directly elected metropolitan authority now in charge of most urban issues, with a population of 1,411,571 in 2019. Lyon is the prefecture of the Auvergne-Rhône-Alpes region and seat of the Departmental Council of Rhône (whose jurisdiction, however, no longer extends over the Metropolis of Lyo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaule Lyonnaise
Gallia Lugdunensis (French: ''Gaule Lyonnaise'') was a province of the Roman Empire in what is now the modern country of France, part of the Celtic territory of Gaul formerly known as Celtica. It is named after its capital Lugdunum (today's Lyon), possibly Roman Europe's major city west of Italy, and a major imperial mint. Outside Lugdunum was the Sanctuary of the Three Gauls, where representatives met to celebrate the cult of Rome and Augustus. History In ''De Bello Gallico'' describing his conquest of Gaul (58–50 BC), Julius Caesar distinguished between ''provincia nostra'' in the south of Gaul, which already was a Roman province in his time, and the three other parts of Gaul: the territories of the ''Aquitani'', of the ''Belgae'', and of the ''Galli'' also known as the ''Celtae''. The territory of the Galli extended from the rivers Seine and Marne in the north-east, which formed the boundary with Gallia Belgica, to the river Garonne in the south-west, which formed the border ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyonnais
The Lyonnais () is a historical province of France which owes its name to the city of Lyon. The geographical area known as the ''Lyonnais'' became part of the Kingdom of Burgundy after the division of the Carolingian Empire. The disintegration of Imperial control, especially after the fall of the Hohenstaufens in 1254, led to French encroachment and eventual acquisition by King Philip IV of France in 1313. Lyonnais now often simply refers to the area around the city of Lyon Lyon,, ; Occitan: ''Lion'', hist. ''Lionés'' also spelled in English as Lyons, is the third-largest city and second-largest metropolitan area of France. It is located at the confluence of the rivers Rhône and Saône, to the northwest of t .... The local speech-form known as ''Lyonnais'' is a dialect of the Francoprovençal language that is spoken in the region, but its use is marginal. External links * Former provinces of France {{RhoneAlpes-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyonnaise Cuisine
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011)''Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them'' Penguin. p. 49. and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France. This was revolutionary, as it combined the fresh, diverse and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities were elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyonnaise Potatoes
Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions. History and ingredients The culinary term ''à la lyonnaise'' – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe. Potatoes ''à la lyonnaise'' are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying. André Viard, in '' Le Cuisinier impérial'' (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in butter and served with sliced onions that have been gently simmered in water. By the mid-19th century, recipes specified that the onions, as well as the potatoes, should be fried. In Alexis Soyer's recipe (1846) the onions are fried in butter and the sliced boiled potatoes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Lyonnaise
Sauce lyonnaise is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat principally for left-overs.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') See also * Lyonnaise cuisine * Lyonnaise potatoes Lyonnaise potatoes – in French pommes de terre sautées à la lyonnaise – are potatoes, boiled and then sliced and shallow-fried, served together with fried onions. History and ingredients The culinary term ''à la lyonnaise'' – in the st ... References {{France-cuisine-stub French sauces Cuisine of Lyon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyonnaise (grape)
Lyonnaise or Lyonnais may refer to: * Lyonnais (masculine) and Lyonnaise (feminine), something from or relating to Lyon, a city in France * Gaule Lyonnaise, French name of Gallia Lugdunensis, a province of the Roman Empire * Lyonnais, a historical province of France * Lyonnaise cuisine * Lyonnaise, cooked with onions ** Lyonnaise potatoes ** Sauce lyonnaise * Lyonnaise (grape), another name for the Swiss wine grape Räuschling See also * Boule lyonnaise ("flying boules"), or ("Lyonnais boules"), is a boules-type game. In ', the balls are thrown overhand (palm down) and are metal. In standard ', the wooden or plastic balls are tossed underhand (palm up) and rolled. ', as it is called for short ..., a boules-type game * Lyonesse (other) * {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boule Lyonnaise
("flying boules"), or ("Lyonnais boules"), is a boules-type game. In ', the balls are thrown overhand (palm down) and are metal. In standard ', the wooden or plastic balls are tossed underhand (palm up) and rolled. ', as it is called for short by the Italians, derives its name from the Italian verb ' meaning 'to fly', and refers to the technique of throwing a ball through the air in an attempt to knock away an opponent's ball. ' is similar to ' in that the ball is thrown rather than rolled or bowled. It is similar to traditional ' (and different from ') in that the ball is delivered with a run-up. A ' players' run-up is athletic, even theatrical, as in '.Petanque vs. Bocce aPetanque America/ref> See also *Fédération Internationale de Boules Fédération Internationale de Boules (abbreviated FIB) is part of the " Confédération Mondiale des Sports de Boules" which is the highest international authority of bocce sports acknowledged by the International Olympic Committee. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Lyon")
