PEROUGES

 

Perouges is an authentic medieval city located in the Ain, to the north-east of Lyons.  The city itself is considered a historical monument and has been kept remarkably preserved since the 14th century.  The Ostellerie du Vieux Perouges is the ONLY "real" hotel-restaurant within the city walls.  I suppose there are other things on the menu, but what I recommend with all my heart is the Poulet de Bresse, a local chicken raised on pure grain according to traditional methods.  It is wonderful!  This truly is a chicken that is unlike anything that we modern folk are used to eating. Like the finest wines it is an "appelation controlée" which means that the breed as well as the conditions in which the birds are raised are guaranteed to be of a certain quality. Have it roasted and served with a fabulous "gratin dauphinois" (marvelous potatoes!) and you won't be disappointed. MORE PHOTOS OF PEROUGES BY RANDY LOFFICIER THE OSTELLERIE Recipe for the Galette of Perouges For one (1) 24 inch-diameter Galette 2 eggs zest of 1 lemon 1 pkg. yeast 10 g of Salt 30 g of Sugar 3 T plus 1 tsp of water 200 g of butter 350 g of flour Mix the ingredients into a dough, then let rest 1 hour at room temperature to increase in volume. Roll it out thinly and cover with: 150 g of butter 40 g of powdered sugar Cook at 400 degrees for 5 minutes, then broil for 3 minutes to caramelise the sugar (keep careful watch so that it doesn't burn). LA GALETTE DE PEROUGES EST UNE MARQUE DEPOSEE, PROPRIETEE DE CHRISTOPHE THIBAUT.