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Read by Michael Flamel
When Gail and I travel, we aren’t just sightseeing—we’re taste-seeing. Food is the lens through which we experience new cultures, and Lyon, the culinary capital of France, offered an irresistible opportunity to learn hands-on. We enrolled in a cooking class at one of Lyon’s premier culinary schools, eager to return home armed with skills to recreate the meals we love.
That evening, we learned to prepare a quintessentially French menu: Chicken Cordon Bleu, asparagus with hollandaise sauce, and roasted root vegetables à la Provence. Together, these dishes showcased the region’s balance of rustic simplicity and sophisticated technique. It was a delightfully interactive experience, with our instructor sharing anecdotes about Lyon’s gastronomic history, the importance of fresh ingredients, and a few cheeky secrets about French cooking.
There were moments of comedic chaos—like when I “enthusiastically” whisked the hollandaise and sent a splash of butter flying. Gail’s precision at rolling and breading the chicken, however, earned her a compliment from our instructor. By the time the aromas of roasting vegetables and sizzling chicken filled the kitchen, we knew we were crafting more than just a meal—we were creating a memory.
The Origins
Chicken Cordon Bleu originated not in France but in Switzerland, its name a nod to the prestigious “Blue Ribbon” culinary traditions of the French. Lyon, however, elevated this humble dish with local cheeses and herbs, making it a mainstay in French home cooking.
Hollandaise sauce, one of the five “mother sauces” of French cuisine, may sound intimidating, but its rich, buttery flavor transforms even the simplest vegetables into something extraordinary.
The roasted root vegetables à la Provence pay homage to the countryside with flavors enhanced by olive oil, garlic, and herbes de Provence—a quintessential Southern French blend.
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Chicken Cordon Bleu
A classic French dish featuring tender chicken breasts stuffed with ham and melted Gruyère, coated in crispy breadcrumbs, and pan-seared to golden perfection before baking. A deliciously indulgent meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrées
Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of ham (thinly sliced)
- 4 slices of Gruyère or Emmental cheese
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Place each chicken breast between two sheets of plastic wrap. Pound gently until about 1/2 inch thick.
- Lay a slice of ham and cheese on each breast, roll tightly, and secure with toothpicks.
- Season the flour with salt and pepper. Dredge each chicken roll in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat olive oil and butter in a skillet over medium heat. Brown the chicken on all sides.
- Transfer to a baking dish and bake for 20 minutes, until the chicken is cooked through. Remove toothpicks before serving.
Asparagus with Hollandaise Sauce
Tender-crisp asparagus spears topped with a rich and velvety hollandaise sauce, made with egg yolks, butter, and a hint of lemon for a perfectly indulgent side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Sides & Sauces
Ingredients
- 1 lb (500g) fresh asparagus, trimmed
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
Instructions
- Steam the asparagus until tender-crisp (about 5 minutes).
- In a heatproof bowl over a simmering pot of water, whisk egg yolks with lemon juice until thickened.
- Slowly drizzle in melted butter while whisking constantly.
- Season with salt and a pinch of cayenne pepper. Serve warm over asparagus.
Roasted Root Vegetables à la Provence
A rustic medley of carrots, parsnips, sweet potatoes, and red onions, roasted to perfection with olive oil and fragrant herbes de Provence for a deliciously caramelized and aromatic side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sides & Sauces
Ingredients
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 red onion, quartered
- 3 tablespoons olive oil
- 2 teaspoons herbes de Provence
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with olive oil, herbes de Provence, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
Bringing It All Together
This meal celebrates balance: the indulgence of Cordon Bleu, the freshness of asparagus, and the earthiness of root vegetables. Serve it family-style for a relaxed evening or plate it elegantly for a special occasion.
Serving Suggestions
Pair with a fresh green salad and crusty baguette. For dessert, a simple tarte Tatin or fresh berries with cream adds the perfect finishing touch.
Beverage Pairings
- Wine: A chilled Chardonnay or a light, fruity Beaujolais complements this meal beautifully.
- Non-Alcoholic: Sparkling elderflower water or a citrusy mocktail would be refreshing.
A Culinary Keepsake
Recreating this meal at home brought us right back to Lyon’s charming cobblestone streets and the joy of learning something new together. Each dish on this menu isn’t just food—it’s a story, a memory, and a piece of culinary history. Bon appétit! ❖
