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Quais de Saône
©Krom Galerie

Lyon

Lyon's city situated at the rich culinary traditions crossroads was declared "Capital of gastronomy" in 1935 by the famous critic Curnonsky. Even today, eating well is an art, gastronomy an institution!

Feast and cochonailles

"Nothing is wasted!” Pork meat occupies a special place in Lyon's cuisine. Its countless variations abound on the best tables. Lyon sausage, cervelas with truffle or pistachio,  tablier de sapeur or jésus de Lyon are successful and excessive!

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Saucisson

A kitchen at the top

Since the Lyon's Mothers in Bocuse, Lyon's city has never ceased to reveal talents and to assert its influence.
 Contemporary chefs brilliantly combine tradition, friendliness and modernity. With its Michelin-starred tables and its pub restaurants, Lyon's city has reinforced its image as a top gastronomic location.

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Paul Bocuse, 3* Michelin - Collonges-au-Mont-d'Or, près de Lyon (69)

Between Rhône and Saône

Rhône and Saône have forged the city identity and are part of the new city's plans. From Lyon Confluence and its eponymous Museum to the banks of the Rhône or the banks of the Saône at the foot of old Lyon, navigation, walks and terraces invite you to stroll and discover.

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Ville de Lyon

Les bouchons de Lyon, memories of  Canuts

We cannot  talk about Lyon without mentioning its traffic jams!
Stemming from the popular tradition, these lyon's typical restaurants serve grattons, quenelles, tripe or cervelle de Canut while Côtes du Rhône or Beaujolais are flowing. A warm atmosphere for unique moments.

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Bouchon lyonnais

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