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GRANDS CHEFS AND INNOVATIVE DISHES

Internationally renowned chefs such as Paul Bocuse, Pierre Orsi, Guy Lassausaie, Christian Têtedoie as well as Georges Blanc in Vonnas, Philippe Jousse at Chapel à Mionnay, or Pierre Troisgros in Roanne have given root to the reputation of lyonnaise cuisine.

They are now joined by talented chefs such as Nicolas Le Bec, Philippe Gauvreau, Davy Tissot, Mathieu Viannay, Christophe Marguin, Matthieu Fontaine at Château de Bagnols, or Patrick Henriroux of Pyramide à Vienne… only to cite a few !

All these chefs add their personal touch of talent, finesse and imagination to their dishes, enriching Lyon’s culinary heritage.

Among new trends seen at the city’s tables are stir-fry dishes, exotic flavours and numerous other dishes from around the world.

Grand tables, stunning brassieres and charming inns, all add to the marvellous world of lyonnaise cuisine that combines tradition and ingenuity.