For a city to be considered a Smart Tourism Capital, it needs to demonstrate outstanding achievements in four categories: accessibility, sustainability, digitalisation, and cultural heritage and creativity. I took my first trip to Lyon in 20 years to see what the fuss was about.
There’s no disputing that a key part of Lyon’s cultural heritage is its gastronomy; in particular, its bouchons. Sipping a communard (Lyon’s version of kir, but based around Beaujolais and crème de cassis), I marvel at the hefty slabs of lardons on my salade Lyonnaise – and the serving that’s rather massive for a starter – at Les Culottes Longues, where the chef has been here for 35 years.
This is not unusual for a certified bouchon (there are 25 bouchons in Lyon since the certification launched in 2012), traditional restaurants where there’s a guarantee of ambience, quality and good value. Les Toques Blanches Lyonnaises (toques-blanches-lyonnaises. com) is also a significant force in Lyon’s dining scene, formed in 1936 to both defend and promote the city’s gastronomy, now boasting 4,000 restaurants.
You can read up to 3 premium stories before you subscribe to Magzter GOLD
Log in, if you are already a subscriber
Get unlimited access to thousands of curated premium stories and 5,000+ magazines
READ THE ENTIRE ISSUE