It is a gourmet paradise. The place where every Lyonnais comes to shop before a good meal. New Years Eve is of course in everyone’s mind. If one is open to discovery, it’s still tradition that takes precedence. Everyone already has an idea of tonight’s menu. “Brioche sausage, salmon, foie gras for the starter”; “It’s going to be a stuffed turkey and pan-fried foie gras”; “Chicken with morels, egg crust, gratin dauphinois” … there is no shortage of ideas. Capital of gastronomy obliges, local specialties are in the spotlight. They necessarily accompany a festive meal. “Rosette Jesus is typical of the region. Cooking sausage is also a product that works very well”, specifies this butcher. To celebrate the transition to the New Year, seafood is a must. Lobster, crab, sea urchin … opening oysters is almost a high level sport. It remains to think of the dessert. The log is the product of tradition. A little sweet touch to conclude a beautiful moment of sweetness. TF1 | Report C. Buisine, J. Chaize
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