Lyon is the second largest city in France, and the achievements of artistic and architectural beauty are also quite high.
But another big label of Lyon is more famous in the world.
As early as the beginning of the nineteenth century, Lyon was named the "Gastronomic Capital of the World" by the well-known gastronomic critics of the time.
Eating is the basic need of human survival, and it is more deeply rooted in people's hearts and more impressive than the culture and art of high-level needs.
<h1 class= "pgc-h-arrow-right" > the reason why Lyon became the gastronomic capital of the world</h1>
Referring to the world's cities known for their gastronomy, Lyon's fame can be grouped into the following items.
The ingredients are of the highest quality
The region where Lyon is located is rich in gastronomic raw materials and is of the highest quality.
From vegetables, pork, fresh fish, to red wine, cheese cheese of the highest quality, these all provide the basis for the creation of local chefs.
Chef blessing
Pope Bocuse was born in Lyon, whether it is the Bocuse sculpture erected in the visitor center of Place Bellecour, the Bocuse restaurant prominently located on the fresco of "The Lyonian", or the most famous gastronomic market in Lyon, Bogus is a god-like presence in Lyon.
Bocuse's eponymous restaurant has maintained a three-michelin star rating for 50 years, and he himself is both a master chef representing French cuisine and one of Lyon's image endorsements.
The restaurant was brilliant
In Lyon, restaurants can be divided into two types, one is a traditional small restaurant called "Les Bouchons" and the other is a Michelin restaurant.
In Lyon, with a population of only 500,000, there are more than 1,000 traditional small restaurants, which is the region with the largest number of restaurants per capita.
Lyon was once the largest silk center in Europe because of its developed water transport. A group of Lyon silk workers who do not make much money, but love life, in their spare time, the biggest hobby is to enjoy low-priced and superb food, which is one of the reasons why Lyon has become one of the few animal offal food ingredients in Europe.
There are more than a dozen restaurants in Lyon that are judged by the high-end French restaurant industry as Michelin stars, second only to Paris in terms of number in the whole of France.
The passion of Lyonians for food is evident in the number of restaurants and michelin chefs.
<h1 class="pgc-h-arrow-right" > Les Halles de Lyon Paul Bocuse</h1>
As a tourist, time and experience are limited, so where can you quickly experience Lyon food culture?
I recommend this wet market.
The Lyon Bogus Wet Market was built in 1859 and is now 160 years old.
The market is now located in a very modern building 15 minutes walk from the station, with thousands of square meters of space containing more than 60 stalls and small restaurants. Some stalls also put the group photo with Bogus in a very prominent position.
As a wet market & food lover, can't help but marvel that this place is simply amazing! Each stall is like a work of art, and mouth-watering food shines on the counter.
Unlike the domestic wet market, it is not mainly about fresh vegetables and fruits, but about more advanced processed ingredients, such as sausages, cheeses, and red wines with Lyon specialties.
So let's see, which ones can represent Lyon?
sausage
One of the greatest features of Lyon cuisine is the sausage.
There are hundreds of sausages of all kinds. The more distinctive sausage is the internal intestine, which is made of pig offal or beef offal, and the taste is similar to the domestic pig intestine.
The most famous of these are the pig's blood sausage (Le boudin) and the visceral sausage (L'andouillette).
If you don't like offal, you can experience la rosette de lyon (La rosette de lyon), which got its name because it is fat and thin, and the slice is shaped like a rose. This is a favorite of the French. In Lyon restaurants, dried rose sausages are usually served as a starter and served with red wine.
cheese
Lyon is world-famous for its cheeses, with more than 100 varieties. There are several cheese stalls in the market, and each cheese on the counter is as beautiful as a work of art.
The mainstream way to eat is to eat direct slices, you can also add melted cheese to the wine mixture, you can also accompany cold meat, potatoes, etc., in the cold season, a few pieces of cheese belly can quickly replenish energy and calories.
seafood
When you get to France, you can't miss oysters.
An oyster shop in the middle of the market sells oysters from famous French sources. Here are six major oyster-producing regions in France: Normandie, Bretagne, Vendée, Charente-Maritime-Maritime, Arcachon Arcachon, Mediterranean.
Here, for less than 20 euros, you can eat a dozen processed oysters.
The freshest oysters are best opened, raw food, you can eat the umami taste of the sea water in the oyster shell, if you pay attention to disinfection, you can squeeze some lemon juice provided by the store.
In addition to oysters, the French are also salmon lovers.
In addition to my favorite smoked salmon, there are also grilled salmon and cooked salmon in the market.
In addition, there are one or two stalls selling fresh fish in the market, and the literary and artistic qualities of the French people permeate all aspects, just look at the arrangement and arrangement of the fish.
Small restaurant
From 12:00 noon, the restaurants in the market are open.
This is a very famous father-son shop that mainly serves freshly made paella and chicken thighs.
The taste of the food is still secondary, and the most interesting are the handsome son and the old father who is very happy.
<h1 class="pgc-h-arrow-right" > Bocuse restaurant</h1>
Speaking of Leon, I have to mention one person: Paul Bogus
Bocuse was born in 1926 on the outskirts of Lyon and died just last year.
As one of the most famous chefs in France and the world (or even not one), his restaurant has been ranked among three Michelin-starred restaurants for half a century since 1965, and his name can also be found on Time Magazine's list of "People Who Have Influenced the World in the Past 60 Years".
On the one hand, Bocuse inherited the rich tradition of Lyon local cuisine and French court feasts in the era of Louis XIV, and innovated French cuisine, which greatly influenced the exquisite and sophisticated characteristics of modern French cuisine, and was recognized as the "godfather of French cuisine" in France.
In the streets and alleys of Lyon, the importance of this big man to Lyon can be felt everywhere.
For example, in the Tourist Center of Place Bellecour, there are sculptures of him, on the famous fresco walls of Lyon there is a portrait of him in front of the restaurant, on postcards of street souvenir shops, and there is also the figure of Bocuse the Elder.
The old man opened four restaurants in Lyon, named after the southeast, south, and northwest, and we booked a "north" 10 minutes walking distance from the Museum of Fine Arts of Lyon: Brasserie Le Nord.
Featuring traditional Lyon cuisine, decorated in the style of the 1900s, the restaurant is very beautiful and you can feel that there is a certain history in it.
We were taken to an area with a glass roof and the light was excellent. All the seats were full, and everyone ate and talked. Although it is lunchtime, there are so many guests who order wine.
appetizer
Foie gras, very very tasty, a very large piece, divided into four people, did not eat enough.
Although I know that this thing has extremely high cholesterol, the taste of melting in the mouth is very addictive.
Generally, the way to eat foie gras in French food is cold food and hot food, and cold ones are generally made into foie gras jelly or mousse, accompanied by toast, and it is smeared on bread to eat. After the hot one is fried, it is served with a sweet sauce or sauce and served with salad or bread.
Another appetizer is from the set menu, lyon specialty sausage wrapped in bread, thickly sliced, half full after eating.
main course
The two companions ordered steak, the thicker one was Filey with pepper sauce, and the thinner one was fried in a pan to fry sliced veal.
Another companion ordered chicken breast.
What did I order? This is the picture below.
In fact, when I ordered, I saw that the menu said scallop, but I didn't expect that the person was scallop lyonnaise (scallop mayonnaise).
This dish is a Viennese fried steak served with scalloped mayonnaise macaroni.
Viennese steak is the national austrian dish, a steak dish made by wrapping veal in breadcrumbs and then crisply frying, and is the most prestigious dish in Viennese cuisine.
The main dish was served on a plate, and mine was served with two plates, and the other plate was hot macaroni, which was super delicious.
Dessert
Lyon's characteristic rose almond tower, pink praline tart with whipped cream.
Personally, I don't like the dark dessert jam and need to neutralize its sweetness, and the light cream next to it is a must.
< h1 class="pgc-h-arrow-right" > play guide</h1>
【Lyon Bogus Market】
Opening Hours:
Tuesday to Saturday 08:00~19:00
Sunday 08:00~13:00
【Brasserie Le Nord】
地址:18,Rue Neuve,69002 Lyon,France
Getting there: Metro line A to Cordiers and get off
Opening hours: Monday to Friday, Sunday 12:00-14:00, 19:00-22:30, Friday, Saturday 12:00-14:00, 19:00-23:30.
Consumption per person: EUR 30
Tip: Restaurants that offer set menus and à la carte menus will be much better than the set menu, of course, the price is about a third more expensive.