Tourists flock to Lyon for a gourmet getaway – life

Lyon, a city that is 2,000 years old, attracts about six million visitors a year, 30 percent of whom are foreigners who travel here notably for the local cuisine. Lyon is also known as the “world capital of gastronomy”:https://www.alimentarium.org/en/magazine/gastronomy/lyon-international-city-gastronomy.

To discover some local products, Two-star Michelin Chef Mathieu Viannay, showed us around the gourmet market ‘Les Halles de Lyon – Paul Bocuse’

Exploring Lyon on her Viking #RiverCruise, S…
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Leon a city that is 2,000 years old attracts about six million visitors a year many travel here for the local cuisine Leon is also known as the world capital of gastronomy to discover some local products we visit layout Paul Bocuse two-star Michelin chef map to V&A showed us around the gourmet market it’s

Like the stomach of Leon here’s the temple of local sausage delicacies restaurants in the area yes especially pork we work with a lot of restaurants the Bhushan’s the delicatessens in Leon and throughout France inna is all and here we have magnificent duck duckling ham guinea fowl and when you remove it

You’ll see it’s covered with fat everywhere will look like you’ve got the brioche they mix in the pralines with the dough typically all right yes it’s very very typical VNA’s restaurant was created by one of the famous so-called mothers of Leon he updated their traditional cuisine we have Andrew Yacht sausage an

Oyster from Normandy and a crap from Brittany here you do not cook things with water it’s a butter based cuisine with cream leon is like a give you the dish is almost ready and just needs butter sauce cream and caviar not forgetting a barrage flower whose iodine taste recalls that of oysters

Raishin yes I don’t think you’ll find this anywhere else the market we visited earlier was named after one of the world’s most famous chefs Paul Baku’s who set up his own Institute more than 25 years ago it’s become a prestigious hospitality management and culinary school to finish we have part

Deer and veal the Institute has a restaurant open to the public students prepare all the dishes happy and proud of them because they’ve managed to create great things under the leadership of chef de vita so the students prepare revisited French classics such as the famous Blanc head

To vote a veal ragout they used good products that are in season optima from the leon region we have poultry meat which comes from breasts we have several kinds of wild mushrooms morels g rolls we have really good local products the original recipe per canal is from

Florence yes an Italian recipe was based on veal I’ve changed it a little and used longer steam instead is a typical dish of Lyon but it’s done with Pike and flour my recipes based on mousseline and is much lighter longer rabble Asian cuisine served in gigantic quantities no

Things have evolved people want a little less fat something lighter we also want to do is concentrate the tastes and the flavors services to Canal delicious the Institute attracts students from all over the world 49 countries to be exact unsurprising given its innovation and know-how Carla came all the way from

Mexico I wanted to improve and deepen my knowledge so the pupusa Institute was the obvious choice for me French cuisine always has rules to follow it’s the know-how of French cuisine I like the most Leon will continue promoting French culinary excellence in 2018 it will inaugurate a new sites hosting the international city

Of gastronomy a little do not a party still echo over where after the historical hotel dear will have both permanent and temporary exhibitions on the topics of gastronomy and health there will be culinary demonstrations tastings and private evenings the 3600 square meters of the city space will be

A playful educational place a place to share pedagogy Geneva are you touch