/ Les Bouchons
Lyonnais

Lyon's reputation is built on the excellence of its surrounding terroirs and the expertise of its chefs. In 1935, the famous food critic Curnonsky described it as the "world capital of gastronomy"!
Paul Bocuse, inspired by this heritage, cultivated his know-how to become the first chef of international renown.

The term "bouchon" dates back to the time when inns serving wine outside of mealtimes were identified by a straw cork hanging from their sign. Their specialities: Andouillette, Cervelle de Canut, Quenelles de brochet, Saucisson Lyonnais, Tarte aux Pralines... all recipes handed down from generation to generation by Lyonnais mothers and which today embody the authentic bouchon lyonnais.

Next door to the Hotel Victoria, discover the legendary Brasserie Saint Georges, open since 1836. A landmark of Lyon gastronomy, with its choucroutes, ravigote calf's head and Norwegian omelette, you'll be amazed by its 700 m² ceiling and authentic atmosphere.