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Le Fleur De Lyon
As a chef, I have over thirty-five years of experience, starting with my apprenticeship with Paul Bocuse in Lyon, my home town. From those early days, I learned to use the best and freshest ingredients and that practice continues at La Fleur de Lyon today. I founded my small baking business in 2002 to provide my discerning clientele with individually handmade, mouth-watering vegetable brioches and chicken pies. There is nothing like these in the Bay Area! The availability of local, fresh, organic spinach, sweet potatoes, onions and mushrooms inspired me to create the delicious fillings for these specialties en croute. Chicken used in the pies are Rocky Juniors and they’re poached, boned and skinned in the kitchen in Berkeley. The crust contains Cowgirl's Fromage Blanc and this gives it an incomparable butteryness and light, flaky quality. What happens in your mouth when the crust and the filling come together is a very pleasurable and satisfying sensation. My vegetable brioches and chicken pies are beautifully complemented by a green salad and a glass of dry white wine or a light red one.
Guy Birenbaum
Chef/Owner
La Fleur de Lyon
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