Back to bread and dripping. Wednesday 22nd April 2009.

Last nights crowds had gone and the Steinway Grand Piano was being wrapped lovingly after last night's concert, ready for its next hurrah. The space was set with tables and chairs and an eye-popping breakfast display of breads, pastries, seasonal fruits, cheese, and charcuterie. Bain maries were full of piping hot breakfast fare too. Alex showed his talent for cutting jamon from the bone with a long, sharp knife, he drained his pot of hot chocolate which was big enough for four over the duration of breakfast - what a way to start the day. He finished with praline bread studded with the typically Lyonaisse pink praline.



I spent some time chatting to Anthony Bonnet, the chef at les Loges. A man of few words, me speaking English and he speaking French didn't help the cause but the hotel supplied an interpreter so we talked in triangles while Anthony shared his inspiration for his cooking. We will return to les Loges tomorrow night to experience his gourmand menu. Somehow I think it will be a special event, I'll let you know.

We came home and had a bash of cricket on the terrace and watched a movie. Far from the dizzying heights of the food we have enjoyed over the last few days, we had steak, potato and peas for dinner. Not quite bread and dripping and quite nice really in a comfy kind of way.