Travel Reference
In-Depth Information
shouldconsidertakingtheBeaujolaisWineRoute(
here
),thenvisitingBrancionandCluny
(described in the Burgundy chapter).
In Lyon, how well you eat determines how well you live. The best restaurants are all the
buzz—a favorite conversation topic likely to generate heated debate. Here, great chefs are
morefamousthanprofessionalsoccerplayers.(PaulBocuseisthemostfamouschef.)Res-
taurants seem to outnumber cars, and all seem busy. With an abundance of cozy, excellent
restaurants in every price range, it's hard to go wrong—unless you order tripes (cow in-
testines,alsoknownas
tablierdesapeur
),
foiedeveau
(calf'sliver),or
têtedeveau
(calf's
head). Beware: These questionable dishes are very common in small bistros
(bouchons)
and can be the only choices oncheaper
menus
.Look instead forthese classics: St. Marcel-
lin cheese,
salade lyonnaise
(croutons, fried bits of ham, and a poached egg on a bed of
lettuce), green lentils
(lentilles)
served on a salad or with sausages,
quenelles de brochet
(fish dumplings in a creamy sauce), and
filet de sandre
(local whitefish).
To secure a table at a popular restaurant, ask your hotelier to book it for you when
you reserve your room.
