Gastronomic Capital of France
Lyon's claim to be the gastronomic capital of France, which is to say one of the most serious food cities in the world, rests on a tradition that is grounded in the specific products of the surrounding region and expressed through the bouchon, a type of restaurant unique to Lyon: small, noisy, unhurried places serving traditional Lyonnais dishes with house wine from terracotta pitchers. Quenelles de brochet (pike quenelles in crayfish sauce), salade lyonnaise (frisée with lardons, croutons, and a poached egg), andouillette (chitterling sausage, emphatically not for the timid), tarte aux pralines, and the charcuterie for which the surrounding Rhône-Alps region is famous are the foundations of a cooking style that prioritises product quality and technique over presentation. The covered markets of Les Halles de Lyon Paul Bocuse, the indoor market named after the city's most celebrated restaurateur, is the definitive destination for the region's finest produce.