In the 17th century, Lyon’s cuisine was a family affair: modest “home style” cooks offering a simple and generous cuisine. Their “bas morceaux” remain today one of the traditional dishes of food lovers who frequent the famous “Bouchons” of Lyon. Thus, Curnonsky, “the Prince of gastronomes”, stated already in the 19th century, “Lyon is the capital of gastronomy”.
Today, the tradition of the “Bouchons” is perpetuated by a new crop of Lyon chefs who cultivate the same values: conviviality, simplicity, generosity, and the flavours of fresh produce. Lyon also owes much to Paul Bocuse, Chef among the Chefs, whose cuisine is highly reputed – having been crowned for 50 years with 3 Michelin stars.
VISIT “THE SECRETS OF LYONNAISE CUISINE”
From the “mâchon des Canuts” to the “gamelles des mères”, this guided tour through the streets of the old Lyon and its river peninsula reveals the secrets of heritage and gastronomy in Lyon. On the programme are chefs’ anecdotes, going backstage at a traditional Bouchon, and – of course some tasting!
• An exceptional offer with more than 4,000 restaurants.
• The label “Les Bouchons Lyonnais”, guarantees respect for the products, recipes, the speci city of the Lyon cuisine, atmosphere and hospitality
• The international city of gastronomy (opening early 2019).