Lyons 2nd. Schmok, a meal in Woody Allen’s New York

Schmok, in the 2^e district of Lyon, is the new “bistro – deli” on the Presqu’île, with a New York street-food atmosphere.

Take a shaker, pour a dose of New York street-food, add a pinch of Japanese influence and mix everything with a good spoon of Pied-noir cuisine, here is the secret of the dishes that come out of the kitchens of Schmok, new ” bistro – deli” on the Presqu’île.

It is indeed nourished by all these flavors and cuisines that Adrien Farache has imagined the recipes with which he garnishes his rolls every day : lobster roll and pastrami like in New York, meatballs — for which he got the “secret” recipe from his grandmother, which he accompanies like her with peas — to which he adds an emulsion of peas, a little mozzarella, walnuts roasted cashews and pea shoots. A mouthful of freshness and delicacy wrapped up in a divine brioche and well buttered bread from the Barioz Brothers bakery.

The recipe with tuna and aged cheddar is just as comforting. What about the Black Angus US pastrami which requires 24 days (yes you read that right: 24 days) of brining, eight hours of hot smoking, a pepper coating… And each month, a chef from Lyon (or not) will come to offer his sandwich recipe: great collaborations in perspective.

Taste3 rue Laurencin, Lyon 2^e. 06 59 19 69 86.
Opening. Tuesday to Saturday from 12 p.m. to 2 p.m. and from 7 p.m. to 10 p.m. (soon: Sunday brunch).
Our opinion. 4/4.
The rates. Roll from €11 to €18 depending on the recipe, accompanied by a coleslaw. Roasted corn: €3. Mac’n’cheese: €5. Dessert: €4.

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