Lyonnaise cuisine

Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions.

Lyonnaise cuisine became a crossroads of many regional culinary traditions. Among ingredients from neighboring places are summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley.

In the 19th century, middle-class women, nicknamed the "Lyonnaise mothers", left their homes to work as cooks and created new culinary traditions incorporating their regional roots. Part of this legacy can be seen in the numerous Bouchon restaurants around the city centre of Lyon.

In 1935, the food critic Curnonsky described the city of Lyon as the "world capital of gastronomy".

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