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. A surprising variety of ingredients from many nearby places emerged: 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 brand new culinary traditions incorporating their regional roots.

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

In the 21st century, Lyon's cuisine is defined by simplicity and quality, and is exported to other parts of France and abroad. With more than a thousand eateries, the city of Lyon has one of the highest concentrations of restaurants per capita in France.