Lyon

Lyon is often referred to as the gastronomic capital of France and at the heart of its culinary culture are the bouchons, traditional Lyonnaise eateries known for their hearty, unpretentious fare. These establishments serve classic dishes like quenelles (pike dumplings in a creamy sauce), andouillette (tripe sausage), and tablier de sapeur (breaded tripe).

The city benefits from its proximity to excellent produce sources, including Bresse chicken, Charolais beef, and an array of cheeses from the surrounding regions.

The influence of Paul Bocuse, the legendary chef often credited with popularizing nouvelle cuisine, is still felt strongly in Lyon. His eponymous restaurant, located just outside the city, has held three Michelin stars since 1965 and remains a pilgrimage site for food enthusiasts

Wine plays a crucial role in Lyon’s food culture. The city is surrounded by renowned wine regions, including Beaujolais and Côtes du Rhône. Many restaurants offer local wines by the carafe, known as “Le Pot Lyonnais,” providing an affordable way to enjoy regional vintages.