Lyon is generally acknowledged by the French to be the gastronomic capital of France; there are more restaurants per head in this city than any other place in France and probably Europe. Food here is taken to another level and people see eating well, eating delicious dishes not just as a pleasure but a way of life.
With the Terroir Guy, our guests will discover every aspect of the French gastronomic capital from traditional to modern cuisine in addition to exceptional regional wines.
Here’s a list of the restaurants the tour will include.
Kick-off meal: Mère Brazier
Last meal: Paul Bocuse
No nickname can sum up the impact of the “pope of gastronomy”, Paul Bocuse. This outstanding chef, as talented in the kitchen as in business, was and remains a hero and a model for many master chefs today. Bocuse was responsible for bringing the kitchen teams and their chefs out of their anonymity and into the spotlight and was probably the world’s first celebrity chef. Since his passing, the high-flying team of his namesake establishment (two Meilleur Ouvrier de France chefs and a pastry chef who is a world champion of iced desserts) upholds his legacy: crayfish tail gratin; VGE truffle soup, seabass in a puff pastry crust, Bresse poultry “en vessie”; and a wickedly decadent dessert trolley. The story is by no means over.
In this nature-inspired interior designed by architect Patrick Bouchain, the glass-paned dining areas are arranged around an imposing hundred-year-old oak tree. In this setting, Michel and César carry on the family tradition with aplomb, sending out cuisine that bears the Troisgros hallmark more indelibly than ever – John Dory with black truffle; double consommé with bone marrow, eel and crayfish. The original dishes are punctuated with flashes of vegetable-based ingenuity and subtle hints of acidity and bitterness. Beautifully enhanced ingredients; refined and adventurous dishes; a permaculture kitchen garden and lake… so many details that continue to make this an exceptional restaurant, in a setting that will take your breath away.
Eugénie Brazier (1895-1977), an exceptional chef who inspired an entire branch of French cuisine, obtained three stars in two different establishments. It is in her Lyon restaurant, on rue Royale, that Mathieu Viannay gives his take on the Brazier “legend”. In a magnificent hybrid decor, 1930s stained glass windows and mouldings are blended with Saarinen Tulip chairs (a bold design move!) and the chef pays a vibrant tribute to the iconic dishes once served on the premises (Bresse chicken with truffles, crispy pike bread, a stunning Grand Marnier soufflé), infusing them with his talent and novel ideas. Be sure to try the lunch menu, which represents the best value for money. When it comes to dessert, pastry chef Rodolphe Tronc, who has worked for Pierre Gagnaire among others, takes no prisoners with his remarkable technique and his eye for detail, especially when it comes to his delightfully old-fashioned Norwegian omelette.
No visit to Lyon would be complete without eating in a bouchon, where you will discover part of the city’s heritage.
Bouchons are an essential part of Lyon’s notoriety. These unique places have no equivalent anywhere in the world. The bouchon has existed for centuries and is a genuine pillar of Lyon’s history.
Café Comptoir ABEL, more than a Bouchon Lyonnais, it is an institution.
Its epoque decor bears witness to its polished parquet floors, shimmering woodwork, French-style ceilings, large mirrors, paintings and objects found here and there by the successive owners of the premises. We wander from one room to another, passing through the kitchen den. You access the upper floor by a wooden spiral staircase, as if carved with a corkscrew. “Attention de pas y débarouler!” » will say the people of Lyon!
The table of Louis Fargeton and Marie Garbiès is an integral celebration of craftsmanship, through the terroirs that it highlights, and the technique in general that it puts to work. Everything in this restaurant seeks to attract the eye and reflection behind the scenes, starting with naming things and people, the meat from the Clavisy farm, the knives of Jean-Loup Balitrand and the ceramics of Laurence Fontaine; both material and accessories for an inventive and elaborate cuisine. The seven-course menu has a strong taste, a starter of halibut, cabbage and saffron, a partridge, pumpkin and potatoes, a hare à la royale or even a dessert of beetroot, chocolate and blueberries. Pretty nature-oriented cellar, with around a hundred references.
Lyon’s mythic indoor food market with an international reputation for offering the very finest gourmet food. Les Halles de Lyon – Paul Bocuse is one of the reasons that Lyon is dubbed France’s capital of gastronomy. An incredible variety of the finest quality food all assembled under one roof.
The historical and cultural richness of the 5* Boscolo Hotel and SPAS is reflected in the sophisticated modernity and refined service of this distinguished landmark building in the heart of Lyon. A unique location from which to discover the UNESCO World Heritage Site of Old Lyon, outstanding gastronomy and rich culture experiences such as the renowned Festival of Light.
The menus offered during the tour are selected by The Terroir Guy with the help of our experts and local partners. We believe they represent the best culinary fare the region has to offer. Special attention is given to our wine selection, to make sure the wine chosen is up to the level of the food experience. Guests may order outside of these menus at their own expense.