Why is the cuisine so good in Lyon?
The fame of Lyon’s cuisine is ancient. Under the Roman Empire, Lyon, which was then called Lugdunum, was already known for its food. Given its geographical position, there are, as today, very good products from the surrounding areas and many inns where you can eat well.
How did she become known?
The title of “world capital of gastronomy” was awarded to the city of Lyon by a food critic (journalist specializing in cooking). Maurice Edmond Sailland, alias Curnonsky, used this expression in 1935 to say how fabulous Lyonnais cuisine is, according to him. Since then, this title has remained, and the reputation of the city has never really wavered.
Salty or sweet?
Traditional Lyonnais cuisine is renowned for its savory dishes, but also for its sweet specialties such as bugnes and pink praline tart. The legend even says
that an apprentice chocolatier working for a confectioner named M. Papillot, at the end of the 18e century, would have invented the famous papillote that we eat at Christmas. He would have stolen chocolates and would have wrapped them in shiny paper with a sweet note, to offer them to his lover.
What is the Bocuse d’Or?
Lyon has many starred chefs. The most famous is Paul Bocuse, who died in 2018, who apprenticed with Mère Brazier before becoming one of the best French chefs.
His name is known all over the world.
He is the creator of the World Kitchen Competition, whose first prize is the Bocuse d’Or.
Who are the Lyon Mothers?
Les Mères Lyonnaises are chefs who, in the last century, delighted the customers of their restaurants with simple but delicious dishes. Their recipes for poultry, quenelles, cardoons or pork products have given Lyon its gastronomic reputation in France, but also abroad.
Mère Brazier (photo) is one of Lyon’s most famous Mères: in 1933, she was the first woman to obtain three stars in the Michelin Guide.