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Lyon is renowned as the capital of gastronomy, a title based on a rich culinary history, exceptional local produce and a gastronomic tradition handed down through the generations. But what makes this city such a paradise for food lovers?
Lyon owes much of its gastronomic renown to its famous bouchons lyonnais, traditional restaurants serving typical, generous and authentic dishes. The history of these establishments goes back to the silk workers who came to eat after long hours at work. Even today, they perpetuate a unique savoir-faire and remain a must for any gourmet visiting the city.
Lyon is surrounded by renowned wine-producing regions, such as Beaujolais and Côtes du Rhône. Its markets, such as La Croix-Rousse and Les Halles de Lyon - Paul Bocuse, are brimming with local produce: charcuterie, cheeses, fresh vegetables and local fish.
To speak of Lyon without mentioning Paul Bocuse would be unthinkable. This emblematic chef revolutionized French cuisine by emphasizing the simplicity of flavors and the excellence of products. His restaurant, L'Auberge du Pont de Collonges, is a world-renowned reference, and has long held three Michelin stars. His influence continues to inspire today's chefs, and in particular the culinary scene in Lyon.
Today, the city continues to innovate, with a new generation of chefs reinterpreting traditions. From starred restaurants to bistronomic addresses, Lyon remains at the cutting edge of gastronomic creativity.
Marco Chopin, who cut his teeth with Paul Bocuse and ran the iconic Brasserie de l'Est for over a decade, now welcomes you to Le Théodore to continue these Lyonnais traditions. If you're looking for a place you can't miss, this restaurant in the heart of the Grand Hôtel-Dieu is the place to go. Offering authentic, refined cuisine and warm service, it embodies the culinary spirit of Lyon: sharing, good produce and creativity.
