As far back as the 16th century, Lyon, not Paris, has been the gastronomical capital of France. It was then that Catherine de Medici, the Queen Consort of King Henry II, an Italian noblewoman by birth, brought cooks from Florence to the French court. They prepared dishes from the agricultural products from the various regions of France. This was revolutionary, combining the know-how of the Italian cooks with the unmatched produce of France. The resulting regional dishes were elevated in status because they were, after all, what royalty and the nobility were eating. The cuisine created in Lyon represented the crossroads of many regional specialties. A terrific variety of ingredients were available: summer vegetables from farms in Bresse—to say nothing of its famous chickens—and neighboring Charolais, game from the Dombes, fish from lakes in Savoy, spring’s first fruits and vegetables from Drome and Ardeche and of course, the wines of Beaujolais and the Rhone Valley.
Wild Garlic (or Ramps) Pasta - A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
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