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Today We're Loving: Lyon Bouche Moderne NYC

Even celebrities need a place to chill – somewhere inviting, with fabulous food, sublime drinks and casually elegant French decor. Voilà! Lyon Bouchon Moderne, in NYC’s West Village, fits the bill. It’s where Sarah Jessica Parker gets a true taste of France, then can walk home with très magnifique leftovers!

“We wanted Lyon to look beautiful, and it turned out better than we dreamed,” owner François Latapie tells OK!. “Chef Chris Leahy’s food is authentic Lyonnaise. People come in for a gourmet meal and stop for a drink at the bar.”

Try out Lyon Bouchon Moderne’s very own Macaroni recipe that’s super easy to make at home for a great dinner. It’s a dish that will be sure to have you saying ‘oui oui‘!

Lyon Macaroni
Courtesy of Chef Chris Leahy, Lyon

This delicious recipe is Chef Leahy’s way of bringing two quintessential Lyonnais-style dishes together: Macaroni and Cevelle de Canut which is a cheese dipping sauce from Lyon that is made with Boursin cheese.

Serves 4

1 Tbsp chopped garlic
1 Tbsp chopped shallots
5 Tbsp butter
4 Tbsp flour
1 cup milk
1 cup cream
½ tsp salt
½ tsp nutmeg
1 Tbsp chopped chives
1 Tbsp thyme leaves
2 cups Boursin cheese (herbed goat cheese)
2 cups mustard greens, blanched
2 cups cooked pasta, al dente

In a sauté pan, brown the garlic and shallots in the butter over medium heat. Add the flour and stir with a wooden spoon til smooth. Cook until the mixture turns brown. In a separate pan, heat the cream and milk until it simmers. Slowly whisk the warm milk and cream into the rue until smooth. Bring to a boil and cook for 10 min. Add cheese a little at a time and allow to melt until the mixture is creamy and smooth. Then add the mustard greens and cooked pasta and toss until coated in the cheese mixture. Pour into a casserole dish and bake for 20 min at 375 degrees. Let sit for 10 minutes before serving.


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