Cuisine in Lyon

Curnonsky, "the prince of food lovers," was already saying it in the 19th century: Lyon is the capital of gastronomy

In the 17th century, Lyon cuisine was the business of "mothers": modest cooks working for themselves, who offered a simple and generous cuisine. Traditional dishes like sausage in brioche or andouillette tirée à la ficelle (traditional French sausage). These dishes are still enjoyed by foodies today who frequent the famous Lyon bouchons (traditional restaurants).

Among the specialities of these bouchons, the "mâchon" is a must. Eaten in the morning, this meal is mainly made up of charcuterie moistened in Beaujolais..

The Excellence of Local Produce

At the crossroads of poultry, wine, fruit and vegetable producing regions, Lyon elevates the local produce at the heart of its gastronomy.

This produce has been famous in Les Halles de Lyon – Paul Bocuse since 1971. In this covered market – the origins of which go back to 1859 – the Lyon residents, as well as Michelin starred chefs, come to look for excellence from the local area. In Les Halles a convivial atmosphere reigns, where you can, from the morning, eat a dozen oysters or local chacuterie on site.

On the stalls of the 50 stands, the charcuterie of Mère Sibilia, the Giraudet quenelles and the Saint-Marcellin de la Mère Richard cheese make your mouth water.

The Beaujolais Nouveau

Wine production is also an asset of the richness of Lyon gastronomy. In the north of Lyon, the Beaujolais vineyard produces a wine known throughout the world, thanks to the annual event of Le Beaujolais Nouveau.

Further east, there lies a small 300 hectare appellation, Les coteaux du Lyonnais.

Lastly, the south is full of prestigious names like Condrieu and other Cotes Rôties. A little further, the wines of Savoie, Bugey and the Rhone valley compete this wine-growing picture.