Page 366 - (DK Eyewitness) Travel Guide - France

Feast at a Bouchon
Lyon’s cuisine is renowned for
its rich, rustic ingredients,
many of which were
traditionally used by the
city’s canuts (silk weavers)
and are still served up in
warm, homely bouchons.
These, the city’s traditional
EXPERIENCE The Rhône Valley and French Alps noir (blood sausage), quenelles
bistros, are usually family-
owned, and are the perfect
place to sample Lyon’s
specialities: andouillette
(coarse offal sausage), boudin
(creamed fish dumplings) and
saucisson de Lyon (a thick
beef and pork sausage), all
served on classic red-and-
white-checked tablecloths
beneath walls lined with
decades of family photos.

Alfresco dining in summer at a
bouchon Lyonnaise, serving
local dishes and delicacies

LYON FOR
FOODIES

Lyon has the highest concentration of restaurants in France, and more
Michelin-starred restaurants than any French city, except Paris. Quality
is exceptional because of deep local traditions, intense competition and
a highly sophisticated clientele, not forgetting top-quality ingredients.

Beaujolais Wine
On the third Thursday of
November each year, place
St-Jean turns itself over to the
Beaujol’en Scène commit tee,
in a brief but glorious festival
that celebrates Beaujolais
Nouveau (the new season’s
wine). Roll up to watch torch-
lit processions and marching
bands, then take part in tap-
ping the barrels to discover
Beaujolais’s terroir. Don’t be
late – everything is recorked
by midnight on the dot.

Beaujolais Nouveau barrels
being rolled into the town
centre by the winegrowers

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