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 TartareServings: 4 generous portionsFor the tartare:600g eye fillet, diced1 small shallot, diced1 pinch of cayenne pepper or chilli flakes40g cornichons or gherkins, chopped 40g baby capers, rinsed80ml ketchup20g Dijon mustard 100g mayonnaise *please see recipe below5 drops of tabasco5 drops of Worchester sauce2 teaspoon of Brandy1 tablespoon of chopped Italian parsley1 teaspoon of ground black pepper1 pinch of salt to tasteTo plate:4 egg yolks4 slices of toasted sourdough100g of rocketSalt and pepper to tasteMethod:In a large bowl, mix together all of the ingredients for the steak tartare until the mix binds together.Plate up the steak tartare in soup bowls or large ramekins and drizzle with a little of the sauce left in a bowl. Top with a raw egg yolk accompanied by a slice of toasted sourdough and a bit of rocket.Mayonnaise recipe1 egg yolk1 tablespoon of Dijon mustard1 splash good quality vinegar150 ml grapeseed oilSalt and pepper to tasteWhisk together the egg yolk, mustard, vinegar, salt and pepperWhen the mix is homogenous, keep whisking and slowly drizzle the oil in until it is thick and emulsifiedAdd salt and pepper to tasteYou can keep the mayonnaise in an air tight container in the fridge for up to 4 days.Potato Lyonnaises1kg Agria potatoes, peeled and cut into 1cm cubes1 tablespoon of salt2 tablespoons of olive oil4 onions, thinly sliced2 tablespoons of chopped garlic1/2 cup buttersalt to tasteground black pepper to taste3 tablespoon finely minced fresh parsleyMethod:Preheat oven to 200 degrees CPlace 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.Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions and sauté until lightly caramelized.Stir in garlic and sauté until onions are a dark brown and the garlic is soft. Transfer mixture to a bowl.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.Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top.Sprinkle with chopped parsleyBon appetit!