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Restaurant gathering all the gourmet specialities in Lyon.
We're not on the banks of the Saône, but at Les Halles de Lyon Paul Bocuse, where frogs have been synonymous with Baba for over 20 years. Sensitive souls beware, here the frogs jump, but fry in oil in large pans under the gaze of tourists and the envious eyes of gourmands. A specialty of the Dombes region, frogs à la persillade are prepared by a Baba team led by Thomas Védrine. These frogs are best served with a glass of local white wine and gratin dauphinois. Good humor and tips on how to heat up frogs properly at home. Other takeaway dishes include home-made paella. Don't miss this address.
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