Lyon’s fame for its cuisine is old. Lyon was known for its cuisine under the Roman Empire. Because of its geographic position, Lyon has many good food options from surrounding areas. There are also many excellent restaurants where you can enjoy great food.
A food critic (journalist who specializes in cooking) awarded Lyon the title of “world capital for gastronomy”. Maurice Edmond Sailland alias Curnonsky used this expression to describe the greatness of Lyon’s cuisine in 1935. This title has remained and has maintained the city’s reputation.
Lyonnais cuisine is known for its savory dishes but also its sweet specialties like bugnes and pink rose praline tart. Legend has it that a Mr. Papillot was an apprentice chocolatier who invented the papillote, the Christmas treat we eat. He would have taken his chocolates and wrapped them in shiny paper with sweet notes to give them to his lover.
Lyon is home to many Michelin-starred chefs. Paul Bocuse, who passed away in 2018, is the most well-known. He was an apprentice to Mere Brazier and went on to become one of France’s best chefs. His name is well-known around the globe. He is also the founder of the World Cuisine Competition. The first prize is the Bocuse d’Or.
Les Meres Lyonnaises were chefs who delighted customers in their restaurants with simple, but delicious, dishes over the past century. Lyon’s gastronomic reputation has been earned not only in France but abroad by their recipes for poultry, quenelles and cardoons, as well as for pork products.
Mere Brazier (photo), one of Lyon’s most recognizable Meres, was the first woman to earn three stars in The Michelin Guide in 1933.
The contents of the file
I am interested in heritage: Lyon cuisine
Sign language is what I use to learn: “Brother Jacques.”
I like to tinker… with edible blocks
