Series 32 Dinner: Peachtree + Lyon

From Palmer, our chef:Lyon is the gastronomic heart of France, which I suppose makes it the heart of France itself. Centered on the family farm, on hospitality, on rich and honest food, Lyonnaise cooking is typified by a rusticism that lets quality ingredients stand for themselves in an elegant simplicity. That speaks to the food ethos of Peachtree. No surprise that so many famous French chefs originated from this corner of the country -  Eugénie Brazier, Paul Bocuse, Pierre Gagnaire, not to mention a certain Georges Perrier, who told a young Daniel Boulud that America was very receptive to the Lyonnaise culinary sensibility. And in this cold January, what better than comfort food the French way?!  Menu Les Hors d’Oeuvres Pommes DauphinoiseQuenelles de Coquilles Saint-JâcquesMousse de Foie Gras, Brioche, Poire PochéeAperitif Communard, Beaujolais w/ cassis Le MenuSoupe aux Truffes V.G.E, Paul BocuseBeaujolais Moulin à VentSalade LyonnaiseCôtes du Rhône BlancRavioles de RomansCrozes-Hermitage BlancTruite à l'Oseille, TroisgrosBeaujolais ChiroublesBoudin Noir aux PommesGigondasAssiette de FromageCrème Brûlée des Pères Chartreux, Le Mercière