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Michel Ruiton awaits you with a warm welcome in his farm that was built in the 17th century. Situated in Dardilly in the West of Lyon, this small family farm has a traditional Côteaux du Lyonnais wine cellar where you can taste the red and rosé wines from the Gamay grapes. 
Michel Ruiton accompanies the tasting with explanations and shares his passion for the vineyards with his guests. 
You can also experience the friendly atmosphere of a wine tasting day and discover their lovely goats, pig, and rabbits after buying some of their products. 
Michel Ruiton
The Communauté du goût in Lyon is a unique food lovers club dedicated to preserving and tasting traditional foods. It was created in 2007 by Frédéric Bessard, the founder of the Good and Food Ideas agency and a member of the Slow Food movement that supports the traditional food production systems. Individuals or corporate can join the club and benefit from all the services offered.
All the products can be bought on-line or directly in the warehouse that looks like a big meat safe with a kitchen, a library, a cozy room and a 250m²cellar. This original space is the ideal place to organize Le pot des potes, a recreational meeting followed by a meal with your friends or your colleagues.
No doubt, the Communauté du goût is the only food lovers club in Lyon where you will rediscover the enjoyment of eating excellent food and drink.
Famous Chef Jean-Marc Villard welcomes you in his private townhouse for hands-on cooking classes in his professional kitchen surrounded by a beautiful and peaceful garden in Champagne au Mont d’Or, just 15 minutes from Lyon center. With his 30 years of experience in some of France’s best restaurants and his 10 years as Professor and Chef at Paul Bocuse Institute, Chef Jean-Marc Villard will guide you through the maze of discovering French cuisine.
During the cooking classes, you will discuss the menu over coffee or tea. Then, Chef Jean-Marc Villard will help you prepare a three course gastronomic menu (two dishes and dessert) followed by lunch or dinner around the table with the Chef and his wife Alice. The classes for amateurs or corporate are conducted either in English or in French.
Depending on the opening days of your visit, Chef Jean-Marc Villard can also guide you to the Halles Paul Bocuse, the most famous indoor market for its high quality fresh products in Lyon, or to a great outdoor market where you can meet a lot regional producers. The gastronomic visit can be combined with a cooking class.
If you wish to discover the secret of French Macaroons that you will take back home, baking classes are organized either in the morning or in the afternoon and a glass of regional sparkling wine is usually served at the end of the class.
What is more, Chef Jean-Marc Villard offers morning or evening cooking classes for groups up to 24 people. Divided into 2 groups, one group will prepare 2 dishes selected from a traditional or a gastronomic menu while the other group will have an aperitif with Mediterranean olive oils tasting or cheese tasting with expert advice from “Meilleur ouvrier de France fromager” Etienne Boissy to discuss the art of serving cheese. Then, the two groups will have their meal along with a selection of wines and they will enjoy delicious dishes according to the seasons, such as “Carré d'agneau rôti, jus brun parfumé à la sauge et légumes de printemps” (Roasted rack of lamb, brown juice flavoured with sage and spring vegetables) or "Velouté de petits pois aux saveurs coco et mousse de mangue" (Cold peas velouté flavoured with coconut and mango mousse)or “Velouté de potimarron vanillé, trompettes de la mort et foie gras de canard poêlé” (velvety vanilla-flavored small pumpkin soup, wild craterellus mushrooms and pan-sautéed duck foie gras).
Of course, you can also organize your meetings with your friends or colleagues in the kitchen of the Chef who will prepare your lunch or dinner.
If you want to share a fantastic culinary experience in Lyon, the Capital of French gastronomy, Chef Jean-Marc Villard will undoubtedly introduce you to the unforgettable flavors of French cuisine.
Cooking Classes with Jean-Marc Villard
1, rue de Bellevue
69 410 Champagne au Mont d’Or
(+33) 4 78 35 06 07
(+33) 6 03 58 30 34
http://www.cuisinedechef.com
Jacques Lafargue welcomes you in his prestigious delicatessen shop where he prepares original dishes that add a world of flavors to your menu. He always surprises his clients by finding his inspiration in the new methods of making and cooking the world food.
Creativity, originality and high quality are the most important ingredients for Jacques Lafargue to share his passion for gastronomy. In his experimental laboratory, he loves testing new aromas and flavors to create a memorable symphony of delicious tastes.
If you are planning a wedding, a cocktail party, a birthday party, a buffet dinner, a conference luncheon, Jacques Lafargue provides high-quality catering services in unique places.
The 350 m² Aqueducs adaptable room is the perfect event and meeting space with all the modern high-tech facilities and original settings that can truly leave a memorable impression on your guests.
The Garon restaurant with a bar and sound system can host 85 tables if you plan to organize dinner parties, cocktail parties or birthday parties. The restaurant also offers take away trays and menus that change every week to reflect the seasons and the events.
The Orme meeting room has all the most advanced technology to organize business meetings and welcome groups that will enjoy the complete buffets of coffees and milk bread pastries or the cocktail parties.
If you want to share a memorable event with your colleagues or your family, Jacques Lafargue is certainly the best delicatessen caterer who will introduce you to a world of unique flavors.
Jacques Lafargue Delicatessen caterer
Route des Troques 69630 Chaponost / tél 04 78 56 58 26 / fax 04 78 56 39 57
http://www.jacques-lafargue-traiteur.com
The Atelier Clafoutis welcomes you in a very cozy home kitchen where all the fans of the kitchen can learn how to cook very modern and original recipes.
The bilingual chef Nathalie Guiral will share her passion for food with you as she teaches you how to prepare a large selection of dishes that you can bring home for a very reasonable price.
As a member of the slow-food movement she defends the local food traditions as she considers that biodiversity for food guarantees tastefully high-quality products and well-being.
In her workshop situated in the center of Lyon, Nathalie Guiral offers adult classes for individuals or private groups as well as classes for children and adolescents in French or in English. The adults can prepare full menus or menus for special events and they can also learn the expertise of pastry cooks whatever their level of cooking. The kids can learn how to cook their favorite recipe and prepare birthday snacks in a very festive atmosphere on Wednesday and Saturday afternoons or during the school holiday sessions.
The Atelier Clafoutis
138 rue Duguesclin, 6ème arrondissement Lyon.
Tel : 06 63 43 15 15
Situated in the heart of Lyon, the capital of the French cuisine, In Cuisine unique shop offers many products and services all dedicated to the food.
You can buy novels, culinary guides, dictionaries, studies about food and nutrition, but also books about the cuisines of the world, food history, recipes, healthy food, food for the children… in a very recreational atmosphere.
In addition, you may find the best kitchen utensils or have your name printed on a chef toque if you are ready for a gastronomic adventure.
To make your own recipe, you will find a wide range of high-quality products in their delicatessen section .
Don’t worry if you aren’t a good cook. In Cuisine food workshops for the adults and the children can help you to learn how to make your best French macaroons or Sushis.
What is more, you can have a tea or a meal in the tea room while you are looking at the exhibition of the art works about food.
As a professional you can also organize a cocktail party for your colleagues and use the business rooms available.
Of course, all the services and products of In Cuisine can be ordered on their on-line shop.
So, don’t hesitate to have a good time in In Cuisine shop if you are a food lover.
In Cuisine
1, place Bellecour
69002 Lyon
04 72 41 18 00
info@incuisine.fr
http://www.incuisine.fr
Can you imagine NASA astronauts eating French haute cuisine during their space missions to Mars?
In the 60s, the astronauts could not bring their home-made sandwiches (sandwichs faits maison) on board. Yet, space food (nourriture de l'espace) was awful. The compressed sandwiches into cubes and tubes were rather tasteless (sans goût) or even disgusting (dégoûtants). In 1965 John W. Young was reprimanded as he brought his favorite corned beef in 1965 on Gemini 3.
Today, space food is of much better quality since the astronauts are offered a wide range of starters (entrées), main courses (plats principaux) and desserts (desserts) packed in vacuum-sealed pouches. The chocolate cake (gâteau au chocolat) is always appreciated in orbit, especially by the astronauts who spend more and more time in the shuttles that are not equipped with refrigerators.
However, other people want haute cuisine when they travel in space. Some billionaire business men are ready to pay an incredible amount of money to be the first tourists in space, provided that their trip to Mars looks like a luxury cruise (croisière de luxe). They are not different from the 1st-class passengers of the Titanic ship that sank in 1912. Just before the tragedy happened, the rich passengers of the Titanic were having a French dinner mainly composed of salmon, oysters, foie gras and champagne of course in the prestigious Café Parisien. So, we can easily imagine the passengers of the next space mission to Mars having duck confit with capers (confit de canard aux câpres)or apple fondant (fondant aux pommes) prepared by very popular chefs like Emerile Lagasse who learned the art of the French cuisine in Paris and Lyon before he opened his famous fine restaurants in the United States, especially in New Orleans.
The well-known French chef Alain Ducasse is preparing the menus for the future expeditions to Mars since his gourmet menus may have a positive psychological impact on the astronauts who may spend 18 months in space before reaching the red planet.
Emeril Lagasse
So, we may consider the Haute cuisine not only as a symbol of social position and snobbery, but also as part of the most adventurous and challenging missions of the future. All the international chefs can take part in this incredible adventure as soon as they know all about the French cuisine. That is why Lyon has a very important role to play as the capital of the French cuisine in the world in the future.
The Bugnes are a traditional culinary dessert from Lyon.
La bugne est une spécialité culinaire typiquement lyonnaise.
It is a kind of sweet donut that the local people eat from January to Shrove Tuesday. Sorte de beignet sucré, la bugne se déguste en famille entre fin janvier et Mardi gras.
Jean Bérard was the inventor of the first recipe that was bought by the municipal offices of Lyon city in 1538. C’est en 1538 que la ville de Lyon acheta la recette à Jean Bérard, maître « bugnetier ».
At that time, people improved their diet by adding the Bugnes to the food for Lent marked by abstinence. They took only one meal a day . La bugne était alors un moyen d’améliorer le quotidien lors du Carême, période de jeûne pendant laquelle un seul repas par jour était autorisé.
The Bugnes are donuts made from flour, brewer’s yeast and water. They are fried in a frying-pan and then sprinkled with powdered sugar. À base de farine, de levure de bière et d’eau, la bugne est ensuite frite à la pôele. Les beignets ainsi obtenus sont saupoudrés de sucre glace.
Later on the Bugnes were flavored with lemon zest, rum or orange flower liqueur by the local housewives. Les mères de famille l’ont plus tard agrémentée et enrichie d’un zeste de citron, de rhum ou d’eau de fleur d’oranger selon les goûts de chacun.
Culinary speciality/spécialité culinaire: plat ou recette préparé pour une occasion particulière (cérémonie, fête…)
Donut/Beignet: dessert à base de pâte frite
Taste/ se déguste: boire ou manger avec plaisir
Shrove Tuesday/ Mardi gras: dernier jour du carnaval juste avant le carême
Chef in charge of making the bugnes/ Maître « bugnetier »: chef de cuisine don’t la spécialité est de faire des bugnes
Lent/ Carême: période de 46 jours de privation et de prière imposée par l’Eglise catholique entre le mardi gras et le jour de Pâques
Abstinence/ Jeûne: pratique religieuse qui consiste à ne pas manger
Brewer’s yeast/ levure de bière: champignons utilisés dans la fabrication de la bière, du vin ou du pain grâce à leurs qualités de fermentation
Sprinkled with/ Saupoudrés: couvrir lègèrement un gâteau ou un plat avec du sucre, du sel…
Powdered sugar/ sucre glace: sucre en poudre très fine
Lemon zest/ Zeste de citron: peau du citron pelée très finement
Orange flower liqueur/ eau de fleur d’oranger: liqueur à base des fleurs de l’oranger
Le Pot au feu (boiled beef with vegetables) is one of the most popular French dishes since it is very easy to make and very cheap.
In Lyon the recipe is usually made with beef broth, but the beef is sometimes replaced by sausage or pistachio sausage.
The Pot au feu used to be a peasant dish cooked in a big pot where the poor could cook soups or porridges that were sometimes garnished with meat and vegetables.
The Pot au feu is always associated with the winter when it was possible to cook a dish for many hours.
Today, a very good pot au feu is composed of beef and vegetables that are stewed in a pot or pressure-cooker (cocotte-minute). The beef should include 3 pieces of meat with different flavors:
Many restaurants and night clubs in Lyon organize festive meals and New Year's Eve parties (see What's on in Lyon?).
This year, Paul Bocuse offers a prestigious New Year's Eve dinner in his well-known restaurant l'Auberge du Pont in Collonges au Mont d'Or.
Coupe de Champagne (a glass of champagne)
Escalope de foie gras de canard poêlée au verjus
Pan-sautéed escalope of duck foie gras with verjuice
Soupe aux truffes noires V.G.E
Truffled soup VGE*
Coquilles Saint-Jacques au beurre blanc
Scallops in white butter sauce
Granité au Champagne Rosé
Rosé Champagne granita
Noisettes de chevreuil Grand Veneur
Medallions of Grand Veneur venison
Sélection de fromages frais et affinés "Mère Richard"
Selection of Mère Richard’s fresh cream and fully-matured cheeses
Marmitte glacée Norvégienne
Baked Alaska casserole
Gâteau du Nouvel An
New Year’s Eve cake
Petits fours et chocolats
Petits fours and chocolate
* The truffled soup VGE was created in 1975 by Paul Bocuse for the presidential dinner when Valery Giscard d'Estaing was the French president (VGE are the intials of the president).
Champagne is a keyword that is part of many culinary expressions:
arrosé de champagne: drizzled with champagne
au champagne: with champagne, cooked in champagne
au vinaigre de champagne: with champagne vinegar
braisé au champagne: braised in champagne
déglacé au champagne: deglazed with champagne
parfumé au champagne: flavoured with champagne
rafraîchi au champagne: chilled with champagne
sauce au champagne: in champagne sauce
Champagne wine is produced in the Champagne-Ardennes region and the most prestigious champagne wines are produced in Reims and Epernay.
But the first sparkling champagne was accidentally created and the méthode champenoise was used in the 19th century when the champagne wines began to be considered as prestigious wines. The wine producers used the méthode champenoise that enables them to produce a more complexed wine undergoing a secondary fermentation in bottle.
Le Remueur: 1889 engraving of the man engaged in the laborious daily task of turning each bottle a fraction
From The Lordprice Collection
Swimming and Aqua Activities for adults, children and babies
379 rue Jean-Marie Arnion, 69380 Dommartin
Tel: 06 11 88 26 50
