Wallace Snug Lyon

4pm - 12:30am Sun-Thu
4pm - 2am Friday
3pm - 2am Saturday

2 rue Thomassin
69002 Lyon

09 81 95 10 61
wallacelyon@wanadoo.fr


SNACKS


SAUCISSON

“If you don't eat yer meat, you can't have any pudding. How can you have any pudding if you don't eat yer meat?”

When William the Conqueror invaded England in 1066 he and his knights brought their Norman-French cooks with them. Those cooks brought French recipes and words with them that changed the language and the cooking techniques in the English kitchen. Amongst the many words they brought with them was the French word saucisse.

NACHOS

Life is like Nachos. You have to pour on it with the best toppings.

When I'm sat in the pub with my mates, they've got their stories: Richard and Tracy have split up, they went to Arsenal and this fight broke out... My anecdotes are like, 'I was in this bar, and ate the best nachos of my life'.



HOME-MADE TERRINE

One can only conclude that it is the special purpose of French cookery to dissolve the entire substance of a dish into polish, so that no trace of the primeval beef, pork, or chicken remains, converting the whole into a sort of puree raisonne that can then be shaped and reshaped by an abstract and extravagant fancy far closer to architecture than cookery, a fancy whose sole intent is to remove from its creations all taint of the hearth and kitchen, not to mention pasture and field.”

CHEESE

Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards.

The terms “Big Wheel” and “Big Cheese” originally referred to those who were wealthy enough to purchase a whole wheel of cheese.

OLIVES

A guy walks into a bar and orders a martini. Before drinking it, he removes the olive from the drink and carefully puts it into a glass jar. Then he orders another martini and does the same thing. After an hour, he was full of martinis. The jar was full of olives, and he staggers out. "Well," said a customer, "I never saw anything as peculiar as that!"

"What's so peculiar about it?" the bartender said. "his wife sent him out for a jar of olives."




For full restaurant service and Sunday brunch,
check out the menu over at our sister pub

THE WALLACE BAR MENU