L’Express NYC

 

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L’express, a Lyonnaise bouchon, merges the traditional southern and northern influences of French cooking. Since its founding by the Romans, Lyon has long been¬†the second city of France, and the bustle of this hub of culture and cuisine is reflected in L’express’s twenty-four hours a day, seven days a week schedule. The menu celebrates the meat and dairy products of the region, with daily Sausage selections, Charcuterie and Cheese plates, Pig’s Feet, Sauteed Tripe, Pike Dumplings, and plenty of beers and Beaujolais

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