In the kingdom of good taste, Lyon’s cuisine reigns above all others. The centuries-old tradition is an intrinsic part of the Lyonnaise way of life. Lyon is described as the “gastronomic capital of the world” and its citizens take their cuisine very seriously. Since the 16th century, Lyon’s cuisine has delighted many a customer in its bouchon bistros and its first restaurants serving such dishes as duck paté, sausages and roast pork. The virtuosity of the cuisine comes the quality of its local produce. The farms of the Bresse and Charolais regions, the wild game of the Dombes, the fish from the Savoy lakes, the fruit and vegetables of the Rhône Valley and the Forez region are all within reach of Lyon. The culinary specialities are plentiful and varied:

Cervelle de Canuts = a soft cheese with herbs,

Bugnes = light and crisp beignets

Tabier de sapeiur = Lyonnais salad

Gras double tripes = cows stomach

Petit Salé = ham and lentils

Quenelles = dumplings, a mixture of butter, semolina and fish

Andouilette = chittering sausage made of offal

Paillasson = fried hashed potatoes

It was the “mothers” of Lyon who gave Lyonnaise cuisine its very special character. Large bourgeois families in the first half of the 20th century had to let go their in-house cook, and in turn, these cooks set up their own restaurant businesses. The first of these mothers was known as Mère Guy, followed by Mère Filloux, and Mère Brazier, Mère Bourgeois and Mère Léa, who practiced their art at the beginning of the century, pleasing the palates of the most important personages of their time. The traditional cooking style remains intact. Some famous recipes include: the poularde demi-deuil or pullet hen with black truffles, cardoons (a thistle-like European plant in the globe artichoke family) with bone marrow, chicken liver soufflé, coq au vin, or chicken thighs stuffed with morels. Today, men uphold the tradition and many 3-star michelin Guide restaurants carry the banner of Lyon cuisine throughout France and the world. The small traditional restaurants serve many pork dish specialities, accompanied by bottles of Beaujolais or Côtes du Rhône wine.

PHOTOS: Left: A stack of Bugnes, crispy fried beignets stacked on a shelf in a bakery. Center: A delicious pumpkin soup garnished with a nastursium flower. Right: A stained glass window on a bakery.