The discovery of a new dish does more for the happiness of the human race than the discovery of a star.-Jean Anthelme Brillat-Savarin;The Physiology of Taste: Or, Meditations on Transcendental Gastronomy Surgeons lucky enough to have attended the 10th Biennial Congress of ISAKOS, the International Society of Arthroscopy, Knee Surgery and Orthopaedic Sports Medicine, in Lyon this year were treated to an experience that they will not soon forget. Readers who participated in the June event will understand what I mean. Personally, I know that years from now I will still begin to salivate like a Pavlovian hound whenever I recall the Poêle´e de gros escargots, girolles et chanterelles that drew me back to Bistrot Gustave, or the Foie gras de canard poêle´that massaged my tastebuds at Le Gourmet de Seze. Perhaps you preferred the Oeufs en meurettes, the Cabillaud à l'aoli, the Quenelles lyonnaises, or the Rognons de veau rotis from your favorite bistrot, bouchon, or restaurant. There was a real danger that the scientific knowledge gained each day from the many outstanding presentations might be erased by the nightly food coma that inevitably followed.The exalted position of Lyon in the gastronomic firmament is legendary, but the city is renowned for many other things, including silk, Roman amphitheaters, the French Resistance, and knee surgery 4 ; the latter item making it a particularly fitting locale for the ISAKOS congress. Names like Trillat, DeJour, Imbert, Bousquet, Chambat, Moyen, Walch, and Neyret immediately come to mind. My last visit to Lyon was as an AOSSM-ESSKA traveling fellow in 1986, when I had the good fortune to meet most of these luminaries and watch them practice their art.Given the importance of gastronomy in the Lyonnais consciousness, it is not surprising that an epicurean analogy should find its way into the vocabulary of knee surgery. French restaurants typically offer their patrons several options for composing their meal. Often a plat du jour is available: a single featured dish of the day offered at a very attractive price. For a bit more variety, one may choose le menu, a list of dishes at a set price with a limited number of choices for the appetizer, main course, and dessert. The different meanings of the word menu in