Lyon is dubbed France’s capital of gastronomy. Here, the best restaurants are all the buzz. Great chefs are more famous than professional soccer players. Paul Bocuse is the chef MVP. Restaurants seem to outnumber cars and all busy. Reservation is a must for everyday of the week.

Lyonnais cuisine is at the crossroads of two influences: that of the South of Provence and the Mediterranean and of the North of Lorraine and Alsace. Lyon was a European centre for spices imported from the Orient by the Italian merchants at the start of the Renaissance.

One can tell the food of the city by its market. Take a tour of the Halles Paul Bocuse and you’ll see that Lyon is graced with products drawn from the regions around the city:

  • From the Northeast, Bresse produces poultry, while neighbouring Bugey brings crayfish to accompany its wine. Caught in Lake Nantua, they are the basis for the sauce on “quenelles” (Lyonnais souffles) sauce Nantua
  • From the North, Charolais provides beef, and while the Saone delivers fish to fry. The Beaujolais is the third river running through Lyon, with the Saone and the Rhone
  • From the West, the Monts du Lyonnais bring the Lyonnais pork and farm products: jesus (smoked sausage), pig trotters, rosette, rinds, ham, pork fillet, country terrines, pates, pork crackling and cheeses.
  • From the South, fruits, vegetables and wines from the valley of the Rhone and the Dauphine, Saint-Felicien and Saint-Marcellin

Les Halles de Lyon Paul Bocuse is Lyon’s mythic indoor food market with an international reputation for offering the very finest gourmet food.

  • Bresse chicken