In the manner of Aimé Pallière, torn between Catholic Lyon and the Judaism of Livorno, the meal follows not the starter-main-dessert grid but the inner calendar of the week. On ordinary days, one eats simply and quickly, in the Lyonnaise style; as Friday evening approaches, the table is adorned with Sephardic dishes from Livorno, simmered or prepared in advance to honor the rest. In between, foods that keep and sweets that are shared, with neither pork nor the mixing of milk and meat ever troubling the Jewish host.

Where the Lyonnaise cuisine of his childhood relied on lard and butter, Pallière, out of respect for the rules he loved, adopted Mediterranean olive oil: neutral (pareve), it mixes neither milk nor pork, and links his table to that of Livorno. It is the discreet thread running from one end of this meal to the other.