Lyon capital of gastronomy

Among its values, the French city is home to thousands of restaurants, chefs and designations of origin.

Lyon is the eternal second behind Paris and Marseille in terms of population, but this does not leave it aside, its intense culinary activity and other activities related to the world of food, have led to the opening next year of the “International City of Gastronomy”.

It is a center that will bring together the knowledge of cooking, nutrition and health. Three intensely related disciplines and in this case in the city with unusual synergies

This ancient capital of Gaul is a great world center for healthcare companies and there is no better place to union between the best gastronomy and health.

The inauguration of the center is scheduled for the end of next year and whose works have begun, within the enclosure of an old Renaissance hospital located in the center of the city, an excellent showcase for the best fusion of culinary and nutritional trends.

The future City of Gastronomy.

The city has two thousand restaurants, run by prestigious chefs, who have almost a hundred Michelin stars on their jackets, highlighting the well-known and revered Paul Bocuse.

Also within these authentic attributes to be and hold the prestigious gastronomic recognition, it also has fifty appellations of origin for food and beverage products.

The International City of Gastronomy will u be a perfect homage to “taste”, through the nutritional history of our ancestors and thus more effectively understand the gastronomic news.

From its beginnings, it will be considered a gastronomic palace, much more even than a culinary museum, where the visitor not only looks, but also tastes, and thus be able to feel like a true king.

Among the activities that it has already programmed since its inauguration, we highlight the annual invitation to a country of reference, which in this first edition corresponds to Japan and its Chefs, who throughout the year will delight us with their expertise and know-how in art. culinary.

Likewise, a product will be venerated during the 365 days of gastronomic celebrations, and to begin the journey of the center, the chosen one will be Wheat, a true common thread of the gastronomic cultures of the West.

The city emanates and will radiate gastronomy through all its pores, and it is not for nothing that it already runs a prestigious award from Unesco as intangible heritage of humanity.

A city with a very gastronomic past.

The history of restoration and the taste for cooking dates back to the nineteenth century, where the wives of workers in the silk industry, very important and engine of the flourishing economy of the entire Rhone Valley, tired of working idle hours in home, they decided to spend more time on the culinary elaboration in a meticulous and creative way.

All these women and true precursors of modern French cuisine, almost all, with few economic resources and in many cases alone due to their early widowhood, began to work as servants in the houses of wealthy bourgeois in the city, where they put into practice the culinary skills that they had rehearsed for years.

Thus was born the boom and the prestige of high-end cuisine at popular prices that was gradually established in the city through the restaurants that many of them began to run. There, countless male chefs were trained, such as Bocuse himself, who apprenticed in the kitchen of mother Brazier, the first woman to obtain three Michelin stars in 1933.