The last day that the Wheeler family was in Lyon, Jason and I wanted to take them out for a typical French meal as a way of saying thank you for all of the expense and sacrifice in traveling across the Atlantic to see us. Unfortunately, we caught Lyon during those awkward hours between lunch and dinner when most restaurants are closed. I thought I was saved, however, when we found a place with continuous service that had a Lyonnaise ravioli listed as one of their special menu items. Knowing that my brother-in-law Lance loves pasta, I thought this lunch menu would be absolutely perfect. After all, it's not all that often that you find a combination of French-Italian!
Unfortunately, when the ravioli dish came out, it turned out to be a baked ravioli casserole, layered with the Lyonnaise specialty, andouillette. (Not quite sure exactly what andouillette was made of, I just googled up a definition: pig colon sausage.) Even worse, it was served in an extremely pungent mustard sauce that would clean out anyone's sinuses. Not the dream dish for Lance, who doesn't even like horseradish.
Ah well, so much for good intentions.