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But by the way: why is Lyon nicknamed the "World Capital of Gastronomy"?

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The Editor

DR

Why is Lyon nicknamed " World Capital of Gastronomy "? Behind this title, there’s a story, legendary figures, and an exceptional local produce. From Curnonsky to Paul Bocuse, let’s dive into the culinary roots of a city that takes its food seriously.

A consecration signed by Curnonsky

The title of « World Capital of Gastronomy » didn't come from a marketing brainstorming session, but rather from a historic verdict. In the 1930s, the food critic Curnonsky, who called himself the « prince of gastronomes », traveled throughout France in search of the best restaurants. His conclusion is clear: Lyon is on top. Exceptional products, generous plates, remarkable know-how... For him, the match was decided. This expression hit home and has settled firmly in the collective imagination. Since then, Lyon has worn this title like a finely tailored apron.

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The culinary critic, Maurice Edmond Sailland, known as Curnonsky, was elected "Prince of Gastronomes."

Lyon shines brightly in the world of gastronomy mainly because of its strategic geographic location. Nestled between Bresse, Dombes, Beaujolais, and the Rhône Valley, this city is like a giant pantry! With Bresse poultry, freshwater fish, robust wines, and vegetables from fertile plains… Everything leads straight to the Halles and the kitchens of Lyon. This close connection to exceptional local produce creates a genuine market cuisine, deeply rooted in tradition and inspired by the seasons.

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Lyon’s Mothers: The Pillars of the Legend

The myth of Lyonnaise cuisine has primarily been built behind the stoves of the famous "Mothers of Lyon." These chefs laid the foundations for a popular, generous, and demanding cuisine. Among them, Eugénie Brazier leaves her mark in history by becoming in 1933 the first woman to earn three stars from the Michelin Guide for two establishments. Following in her footsteps, a certain Paul Bocuse would become the global ambassador of Lyonnaise cuisine for more than half a century.

rave;cle, definitely placing the city on the global gastronomic map.

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The most famous of Lyon's mothers, Eugénie Brazier

Even today, Lyon proudly maintains its status. Starred restaurants, traditional bouchons, creative chefs, and prestigious competitions like the Bocuse d'Or all keep the excellence alive. Here, the art of living is as much about savoring as it is about claiming. Lyon hasn’t stolen its nickname of the Capital of Gastronomy; it has patiently built it through local produce, talent, and tradition. And in the capital of the Gauls, the best proof is the simplest: sitting at the table and tasting.