Hot Onion Omelet with Vinegar

Lyons, to everyone in France, is known as the gastronomic capital of the world. What that means depends on who mouths the words. For the guidebooks and the foreigners it usually means elegant pike quenelles in crayfish sauce, truffled chickens, artichokes stuffed with foie gras, salmon in Champagne, bass in pastry—the fare of the starred and sometimes very good restaurants, for instance, that of the famous mères Lyonnaises and their successors and that of Point and his success