GASTRONOMY

1st  FRENCH CITY FOR GASTRONOMY (USA TODAY 2018)

World capital of Gastronomy Since 1935 (ACCORDING to the famous food critic Curnonsky)

5th  BEST FOOD CITY IN THE WORLD (Top 10 Food Cities, National Geographic, 2015)

LYON, CITY OF PAUL BOCUSE (1926-2018)

PAUL BOCUSE : 50 years of three Michelin stars in 2015
“BOCUSE D’OR” : The prestigious gastronomy award ceremony - bocusedor.com
LES HALLES DE LYON - PAUL BOCUSE : Covered market to discover all the products that make the gastronomy of the city so famous.
halles-de-lyon-paulbocuse.com

LES HALLES DU GRAND HOTEL DIEU

New temple of Lyonnais gastronomy

Driven by a passion for good food, nine artisans and holders of the title ‘Meilleur Ouvrier de France (MOF)’ welcome guests in an exceptional setting with the best Lyon’s gastronomy has to offer. Designed as a space for living and sharing, Les Halles should satisfy the most demanding gourmets, who will be able to delight in culinary marvels at all times of day in the tasting areas overlooking the Rhône.
Privatization: cocktail from 150 to 350 people.
http://halles-grand-hotel-dieu.fr/

LA CITE INTERNATIONALE DE LA GASTRONOMIE

The Hôtel-Dieu in a context of modernization
It is in this emblematic building, which has always developed its activities around health and innovation, where Rabelais himself practised, that the Cité Internationale de la Gastronomie has decided to open its doors.
Just like this site, which has succeeded in moving with the times and adapting to the political, economic and technological context imposed by the milestones of French history, the Cité Internationale de la Gastronomie is destined to perpetuate this tradition of adaptation through a common value: excellence accessible to everyone, proposing within its walls a varied and changing programme intended for the general public.

An unprecedented cultural project
In order to raise public awareness about good food habits and the pleasures of eating, the Cité Internationale de la Gastronomie project proposed by MagmaCultura focuses on two main subjects: health and nutrition. This common theme can be found in all the spaces of the Cité, a plural cultural centre open to the participation of the public.

In addition to being a benchmark cultural space for the universe of gastronomy, the Cité defines itself as a true innovation and co-creation centre, encouraging encounters, sharing and the creation of projects between entrepreneurs, chefs, artists and all gastronomy stakeholders from here or elsewhere.
https://citegastronomielyon.fr/en

 

 

 

With the help and support of:

OnlyLyon

 

 

 

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Société Chimique de France - Division Catalyse - 2020