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I ate Black Forest ham from the real Black Forest, and ate a salade lyonnaise in Lyon.

It’s juicy, fruity and pure, and I imagine it would be deliciously refreshing with blood sausage, tripe and other essentials of cuisine lyonnaise.

Next week, it will be trout grenobloise, and the one after will feature salade lyonnaise, with more to come.

There’s a sort of salade lyonnaise — I say sort of because the lardons you’d find in Lyon have been replaced by smoked eel.

First comes oeuf en meurette — poached eggs in a rich, red-wine sauce — and then a selection of charcuterie, wild boar terrine, lentil salad and salade lyonnaise, with its fat hunks of smoked bacon.