Lyonnaise

-- When sautéd potatoes are flavored with onion and parsley, they are known as Lyonnaise potatoes.

Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

Founded in 1928 as National Aluminate Corp., Nalco was publicly traded until 1999, when French utilities giant GDF Suez SA, then known as Suez Lyonnaise des Eaux, bought it for $4.1 billion.

Ecolab to Acquire Nalco for $5.38 Billion Gina Chon 2011

These small eateries are the antithesis of nouvelle cuisine, serving traditional Lyonnaise offal dishes such as tripe, bone marrow, donkey snout, and pork offal sausage, to name just a few.

Top 10 things to do in Lyon 2011

But unlike the way Raclette is typically served—as a gooey slab with side dishes of boiled potatoes and pickled onions and pickles—Mr. D'Amico created something like a deep-dish gratin, the Lyonnaise potatoes, crispy bacon and pickled onions serving as a foundation over which the Raclette was melted.

A Stinky Job, but... 2012

No visit to France's gastronomic capital is complete without dining out at one of the city's bouchons, Lyonnaise institutions currently undergoing something of a renaissance.

Top 10 things to do in Lyon 2011

Since the village of Le Crozet is not far from Lyon, I suspect the men I described in my post above were playing "Boule Lyonnaise".

Petanque - French Word-A-Day 2009

Founded in 1928 as National Aluminate Corp., Nalco was publicly traded until 1999, when French utilities giant GDF Suez SA then known as Suez Lyonnaise des Eaux bought it for $4.1 billion.

Ecolab Expected to Acquire Nalco for $5 Billion Gina Chon 2011

The companies whose activities are under examination are SAUR, Veolia, Suez and its subsidiary Lyonnaise des Eaux, the commission said.

Veolia, Suez Confirm EU Antitrust Probe Geraldine Amiel 2012

Among the forms of Boules it describes in more detail are Pétanque and "Boule Lyonnaise".

Petanque - French Word-A-Day 2009

Warm salads, or salades tiedes as they're known in French cooking, have long been a favorite of chefs think: the bistro stalwart salade Lyonnaise and remain staples on the menus at seasonally-minded restaurants across the country.

Dressed for Fall 2011