Take a culinary journey to Lyon with Chef Gilles!

Date: 08-04-2020

While we can’t travel to France right now, Chef Gilles is taking us on a culinary trip to Lyon this week! He has re-created a traditional “Bouchon Lyonnais” dinner at home with some classic bistro dishes - steak tartare and pommes Lyonnaises.

Lyon is at the doorstep of Beaujolais so of course, what better wine to pair with this meal than a delicious bottle of Gamay. He chose the 2017 Domaine Richard Rottier Moulin à Vent, a perfumed and textured bottle.

Perhaps raw meat might not be everybody’s cup of tea, but as Gilles says, “it’s like having a steak without cooking”.

Steak Tartare

Servings: 4 generous portions

For the tartare:

  • 600g eye fillet, diced
  • 1 small shallot, diced
  • 1 pinch of cayenne pepper or chilli flakes
  • 40g cornichons or gherkins, chopped 
  • 40g baby capers, rinsed
  • 80ml ketchup
  • 20g Dijon mustard 
  • 100g mayonnaise *please see recipe below
  • 5 drops of tabasco
  • 5 drops of Worchester sauce
  • 2 teaspoon of Brandy
  • 1 tablespoon of chopped Italian parsley
  • 1 teaspoon of ground black pepper
  • 1 pinch of salt to taste

To plate:

  • 4 egg yolks
  • 4 slices of toasted sourdough
  • 100g of rocket
  • Salt and pepper to taste


  1. In a large bowl, mix together all of the ingredients for the steak tartare until the mix binds together.

  2. Plate up the steak tartare in soup bowls or large ramekins and drizzle with a little of the sauce left in a bowl. 

  3. Top with a raw egg yolk accompanied by a slice of toasted sourdough and a bit of rocket.


Mayonnaise recipe

  • 1 egg yolk
  • 1 tablespoon of Dijon mustard
  • 1 splash good quality vinegar
  • 150 ml grapeseed oil
  • Salt and pepper to taste
  1. Whisk together the egg yolk, mustard, vinegar, salt and pepper

  2. When the mix is homogenous, keep whisking and slowly drizzle the oil in until it is thick and emulsified

  3. Add salt and pepper to taste

You can keep the mayonnaise in an air tight container in the fridge for up to 4 days.

Potato Lyonnaises

  • 1kg Agria potatoes, peeled and cut into 1cm cubes
  • 1 tablespoon of salt
  • 2 tablespoons of olive oil
  • 4 onions, thinly sliced
  • 2 tablespoons of chopped garlic
  • 1/2 cup butter
  • salt to taste
  • ground black pepper to taste
  • 3 tablespoon finely minced fresh parsley


  1. Preheat oven to 200 degrees C

  2. Place potatoes in a pot and cover with cold, salted water. Bring to the boil. Allow to boil for 2 minutes or until soft, then drain and set aside.

  3. Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions and sauté until lightly caramelized.

  4. Stir in garlic and sauté until onions are a dark brown and the garlic is soft. Transfer mixture to a bowl.

  5. Place skillet back on the stove over a low heat. Melt the butter, then cover the bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper.

  6. Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top.

  7. Sprinkle with chopped parsley

Bon appetit!