On the occasion of the end of year celebrations, of the desire to return to the restaurant, the idea took us to ask ourselves this question: why is Lyon identified as the capital of gastronomy? We take you on a survey that will not leave your taste buds indifferent.
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In 2018, the Pope of modern cuisine, Paul Bocuse, bowed out, followed, in September 2020, by his lifelong companion Pierre Troisgros. With them, beyond seeing these founding fathers of the new cuisine dying out, it is the two greatest ambassadors of our Rhône-Alpes region who have left us: Paul Bocuse on the banks of the Saône in Collonges-au-Mont-d ‘Now, Pierre Troisgros on the banks of the Loire in Roanne. Thanks to them and with them, French cuisine seems to have centered around Lyon. A city, in the heart of an Auvergne-Rhône-Alpes region, which these high-ranking officials of French gastronomy have defended body and soul. So, with their departure, would it not be the roots of our modern cuisine that are gone? For more than half a century, these two chefs have carried, in the wake of their worldwide glory, the image of our cuisine, our terroir, our wines, not to say “the art of living” in Lyon. .
So, is Lyon still the capital of gastronomy? To answer this question, I suggest you accompany me in a 52-minute survey, a field survey to meet those who participate every day in nurturing this coveted title of “Capital of gastronomy”. From the roots of the Lyon table to the meetings of those who cook or cultivate our region today, this magazine allows us to discover around fifteen chefs, sommeliers, producers and food critics.
If the terroir was a weapon for Paul Bocuse, it is at the heart of the challenges of today and tomorrow. Going to kitchens and dining rooms is not enough to answer our question. This investigation should lead us to producers. It seems our regional pantry is incredibly diverse. Alpine or Auvergne cheeses, fish from Dombes, fruits from the Rhône valley and world-renowned vineyards …
Out of around forty establishments awarded a green badge in the Michelin guide in 2020, 11 are in Auvergne-Rhône-Alpes. The stoves in Lyon and its region therefore seem to have integrated the challenges of tomorrow. Finally, one thing is certain: this culinary glory which has its roots in the history of this city could not have developed without its entire region of Auvergne-Rhône-Alpes. It is indisputable!
“Lyon, capital of gastronomy”, a magazine proposed by Loïc Ballet, broadcast on Saturday December 12 at 3.15 pm on France 3 Auvergne-Rhône-Alpes and available here in replay.
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