In Lyon, sharpen your taste buds!
The Lyon cork fief is not for nothing the capital of French gastronomy. But Lyon also cultivates another taste: that of audacity. Among the graffiti artists of the Croix Rousse, museum dedicated to the confluence of knowledge, urban art gallery in the middle of the stadium, and performances of the festival of lights, visiting Lyon is also pecking in cultural places. Featuring its Cité Internationale de la Gastronomie, the new standard of taste.
Highlights of your stay in Lyon
To the west the Saône, to the east the Rhone, the city of gastronomy is the city of confluences: its center classified at UNESCO is a peninsula. Visit…
Around Place Bellecour, the largest pedestrian square in Europe, beats the commercial heart of Lyon: it is one of the main axes of shopping. And the setting of a new place to the glory of the art of living in Lyon. Located on the banks of the Rhone, the Grand Hôtel-Dieu, one of the buildings in sight for the Festival of Lights with its long 18th century façade, has turned into a stunning temple of fashion, design, taste and well-beingbe with 8000 m2 of indoor courtyards, gardens and galleries. What are you doing? The Cité internationale de la gastronomie is located around the courtyard of the Cloître, a true culinary route with exhibitions, demonstrations and tasting workshops, and a hymn to the French gastronomic meal!
In the district of Part-Dieu, the portrait of Paul Bocuse, symbol of Lyon gastronomy is displayed on a fresco. The child of the country disappeared in 2018 watches over the Halles-Paul Bocuse, the mythical covered market, whose stalls are full of local products. A must-see stop for those who want to visit Lyon! Strength is restored to continue the visit with the Tête d'Or park, the Lyon lung with its 105 hectares. Small or large, everyone finds his own space: botanical garden, the first of France with 20 000 species, African savannah where revels in freedom zebras or giraffes or lake of 17 hectares!
On the other side of the Rhône, the Croix Rousse district is another must-see. With its maze of alleys, courtyards and passages, the famous traboules, the «slopes» are the memory of the canuts, the silky workers whose stronghold it was in the 19th century. Between designer shops and walls painted by graffiti artists, we take the pulse of a trendy Lyon.
Lyon that moves is also that of the Confluence district in the south of the peninsula, an ancient wasteland where the futuristic architecture of the Musée des Confluences, dedicated to the understanding of the complexity of the world, sits. Among the 3,000 pieces in four exhibitions, two skeletons of complete dinosaurs at 80% are featured. And in Lyon, all roads lead to contemporary art, including sport! With Offsidegallery, an urban art gallery open to talents from all over the world, Groupama Stadium intends to open art to the general public.
Lyon, city of gastronomy
Visiting Lyon cannot be envisaged without a passage in a Lyon cork. But do you know the story of the Lyon cork? It is the «mothers lyonnaises», cooks who set up their own to cook a family kitchen that are at the origin of this symbol of the art of living lyonnais born in the 17th century!
A tradition that has a hard life: Paul Bocuse, the multi-star chef who largely helped establish the gastronomic reputation of Lyon had made his debut with mother Brazier, the first woman triple star in France! But to what do we recognize a OL cork? A friendly decor and atmosphere, where you can enjoy the typical dishes of the Lyons popular culture under the eye of the boss and under the eye of the boss, watered with a «pot» of Beaujolais or Côtes du Rhône, the vineyards of the region: this is the recipe for a real Lyon cork!
Culinary specialities from Lyon
With some 4,000 restaurants in Lyon, including some 20 starred tables, it’s hard to miss out on OL specialities! In a Lyon cork, you can nibble at the aperitif of the scraps, small pieces of pork fat, or of the rosette or Lyon Jesus, two dry sausages.
Then we move on to the serious stuff:
a truffled or pistachio sausage as a starter,
quenelle (sausage with meat of poultry or fish) or sapper apron based on fat-double for the continuation.
The whole is accompanied by Beaujolais wine and is crowned with a pie with pink pralines from Lyon, another iconic specialty.