Flavors of FrancePreparation time: 30-40 minutes
Cooking time: 45 minutes

At the Restaurant Léon de Lyon, the pig's ear loaf is served as an hors-d'oeuvre, allowing the meal to begin with a nod to traditional Lyonnaise cooking.

The loaf can be accompanied by a salad of frisée lettuce dressed with a mustardy vinaigrette. If you can't find pig's ears, you can replace them by pieces of bacon, diced pale ham and mushrooms.

Step 1 Take a loaf pan 28 cm long, 8 cm high and 7 cm wide; brush it with butter, then cut out a piece of parchment paper the size of the pan and line the inside; set aside in the refrigerator; preheat your oven to 180/200° C; cut the cooked pig's ears into thin strips; wash, dry and chop the parsley.

Step 2 Place the baking powder, 60 g of softened butter, mustard, oil, salt and pepper in a bowl; mix well with a wooden spoon so that the mixture is very smooth, then add the eggs and sprinkle in the flour, add the 350 g of sliced pig's ears, the chopped parsley and the grated cheese; mix well.

Step 3 Put the batter into the prepared pan; bake for 45 minutes; when it is cooked, remove from the oven and turn out onto a rack; chill lightly before serving.

Presentation Cut the loaf into slices; brown them in butter in a skillet to make them crispy; place a slice of the loaf on each serving plate and garnish with a salad of frisée lettuce dressed with a vinaigrette well-seasoned with mustard.

A French Wine like Coteaux du Lyonnais Côte du Rhône or a Savigny les Beaune