LCBO Food & Drink Travel 2025

COMING ATTRACTIONS

Lyonnaise Potatoes This classic French side dish is simple but hearty. While not quite authentic, our version leans on modern inter pretations that have you peel and slice the potatoes first, rather than after boiling. It’s a bit easier to juggle this way. The acidulated water helps keep the potatoes from falling apart and balances the richness of it all. Serve with your brunch eggs, or even better with Roast Chicken with Cognac—find that recipe on p. 99. 4 tbsp (60 mL) unsalted butter, divided 3 onions, halved and sliced 1 tsp (5 mL) + 2 tbsp (30 mL) Diamond Crystal kosher salt, divided 1 clove garlic, finely grated 6 cups (1.5 L) water 1 lemon, halved 2 lbs (905 g) small (not mini) Yukon Gold potatoes 2 tbsp (30 mL) olive oil 1. Melt 2 tbsp (30 mL) butter in a large skillet over medium-high heat. Add onions and 1 tsp (5 mL) salt; stir to combine. Cook, stirring occasionally, until trans lucent, 5 to 6 minutes. Reduce heat to low and cook 20 to 25 minutes longer, stirring occasionally at first and more frequently later on, until onions are uniformly golden. Stir in garlic and set aside. 2. Meanwhile, add water and 2 tbsp (30 mL) salt to a large pot. Set over high heat. Squeeze the juice from the entire lemon into the pot. Drop one spent lemon half into water; discard other half. 3. Peel potatoes and cut into slices 1/3 inch (8 mm) thick. Add to water, bring back to a boil and cook 8 minutes. Drain in a colander and allow to dry 15 minutes. 4. Heat olive oil and remaining 2 tbsp (30 mL) butter in a large, clean skillet over medium-high. Brown potato slices in batches, 4 to 5 minutes per side, until golden. Remove with a slotted spoon to a plate. 5. Remove pan from heat; tip fat into a small heat proof dish (discard once cooled). Warm onions in hot pan and top with potato slices. Gently stir to combine. Season with additional salt to taste and a few grindings of pepper. Cover to keep warm until ready to serve. Freshly ground black pepper 2 tbsp (30 mL) chopped parsley

LYON, FRANCE

Some of the world’s most touristy cities are fed up with us. And we get it. So skip the City of Lights and head to Lyon, France’s capital of gastron omy instead. Charming Lyon remains quintessentially French and unboth ered by the summer crowds in Paris. Get lost on the cobblestone streets of Vieux Lyon while marvelling at Renais sance architecture, dine on affordable and moreish prix-fixe meals at its storied bouchons (cozy Lyonnaise restaurants) and day trip to a few of France’s most fabled vineyards.

Serves 4

WHAT TO SERVE Rosehall Run Pinot Noir VQA LCBO 307769, $21.95

If serving with roast chicken, that usually straddles lighter red and big white as a wine match; here, the Cognac in the buttery glaze nudges you toward red.

PHOTOGRAPHY BY GREGORY_DUBUS/E+ VIA GETTY IMAGES (LYON)

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———————— TRAVEL 2025