Potatoes Lyonaise, In the style of

Is there foreign travel in your future?

Or maybe dinner at that new French restaurant you've been wanting to try?

Have you ever read an entire menu, then realized that, while you knew there was beef and chicken, you hadn't a clue as to how they were fixed?

Never fear – your cheat-sheet is here!

Once you learn what the 'syles' and 'sauces' are you can translate any menu that uses them.

You don't need to learn them all – only the ones you like.

Or the ones you don't like….

First, the styles.

Some are fairly well-known:

  • Florentine – with spinach
  • Lyonnaise – with onions
  • à la dijonnaise – with mustard
  • au gratin – with a thin, browned crust, often with breadcrumbs (may or may not have cheese)
  • à la meunière – coated with flour, sauted, served with butter and lemon
  • à la espagnole – with red peppers, tomatoes and garlic

Some are fairly common:

  • forestière – with mushrooms, diced potatoes, sliced truffles and gravy
  • normande – with apples and Calvados
  • Rossini – noodles, Parmesan, truffles and foie gras in a Marsala sauce
  • provençale – tomatoes, onions, garlic, olives, anchovies, breadcrumbs
  • Saint-Germain – with peas
  • landaise – foie gras and truffles
  • à la savoyarde – with cheese and potatoes

Some are not so common:

  • financière – cockscombs, truffles, mushrooms, olives, veal or chicken quenelles in Madiera sauce
  • godard – same as financiere but with the addition of sweetbreads
  • judic – small braised lettuces with cockscombs, truffles, kidneys in sauce demi-glace
  • à la grecque – vegetables cooked in water, cooled and served cold
  • toulousaine – with cockscombs, kidneys, sweetbreads, truffles, mushrooms in a sauce bound with egg yolk
  • à l'oriental – usually with saffron

 Now – for the examples:

Rice Florentine

Rice Florentine

Baked Cod Provençal

Cod Provencal

Simple Spinach au Gratin

Spinach Gratin

Potatoes Lyonaise

These are incredibly easy and delicious, and pair well with flavorful fish and chicken. They absorb the chicken stock at the end, giving them a bit of a syrupy glaze. 

Lyonaise Potatoes
Potatoes Lyonaise 

2 medium potatoes
1 medium onion
1 clove garlic
2 tsp butter
2 tsp olive oil
1/4 cup chicken stock

Peel onion, cut in half and slice thinly. Peel and chop garlic. Sauté onion and garlic in medium nonstick skillet in 2 tsp butter until lightly golden, about 10 minutes.
Cut potatoes in quarters lengthwise, then slice thinly. Remove onions and garlic from pan. Add 2 tsp oil, potatoes and sauté until golden, turning often with spatula, about 20 minutes. When potatoes are golden, return onion and garlic to pan, add chicken stock, cover and simmer until stock is absorbed, 5 – 10 minutes. Serve.

Next week – the sauces.

9 thoughts on “Potatoes Lyonaise, In the style of”

  1. Always wanting to learn something new about the French. That uncommon list was….well, uncommon. Thanks for sharing. And potatoes Lyonaise…well, is there anything better? Actually, lots of French food would be considered a little better, but I do love them exceptionally. Susan

  2. Susan, I’ve made a habit of memorizing things I don’t want to eat LOL
    Val, they are really good 😉
    Zoomie, I’ve seen them on lots of US menus – and German menus and Spanish menus…. same name, different language…

  3. Excellent cheat-sheet!! The Toulousaine one is new to me… coxcombs?? And it’s a little surprising that ‘Lyonnaise’ indicates onions instead of offal.
    But speaking of Potatoes Lyonnaise, I WANT some of those now!! They look delicious.

  4. A lot of those terms are commonplace here in Australia on menus especially in fine dining establishments but I have never come across ‘toulousaine’ and I would perhaps not choose it !!!!!

  5. Elizabeth, I can actually buy jars of coxcombs…. not Meyer lemons, mind you, but coxcombs….
    manningroad, it’s important to know what NOT to order….
    Italian Notes, thanks 😉

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