The Valley of Gastronomy

For the first time in the history of French gastronomy, three major regions, Auvergne-Rhône-Alpes, Bourgogne-Franche-Comté and Provence-Alpes-Côte d'Azur, are joining forces and strengths to launch a new tourist destination dedicated to gastronomy and the discovery of wines and local products: the Valley of Gastronomy - France® . What could be more natural for these 3 regions classified in the top 4 Michelin starred regions of France.

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From North to South, from visiting Burgundy wine estates to tasting the authentic flavors of Calisson and discovering the secret of the truffle, visitors to the Vallée de la Gastronomie® are open to a wide choice of encounters. with passionate men and women who cultivate, develop and cook the treasures of French gastronomy.

The vineyards

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France being one of the countries of Latin heritage, wine is an integral part of its culture. The way in which French culture has invested in the development of its wines has even earned it the international reputation of being "the land of wine" . France has 76,000 wine farms.

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France is the second world producer of wine with 42.1 million hectoliters per year, after Italy (47.5) before Spain (33.5), and the third exporter with 14.2 million hectoliters, after Italy (21.6) and Spain (21.3).

Famous starred restaurants

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With the restaurants, brasseries and bistros of Lyon, which has often been proclaimed the world capital of gastronomy, and the sixty establishments of the region starred in the Michelin guide, Auvergne-Rhône-Alpes prides itself on being a very large gastronomic region with 5 chefs honored with 3 stars considered in France as the supreme distinction.

Lyon - capital of global gastronomy

Lyon has built its reputation around its gastronomic traditions. The city became famous in 1935 thanks to the culinary critic Curnonsky who named it “the world capital of gastronomy”. The evolution of "the city of two hills" has made it an institution with gourmets from all walks of life. Apart from the restaurants in the area, the town has also made a name for itself for the caps serving local specialties.

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Today, Lyon cuisine is known thanks to great chefs like Paul Bocuse or Mathieu Vianney, but it is first and foremost the women of the city who have developed its reputation over the years. Typically French cuisine has earned its reputation thanks to Mères Lyonnaises.

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It is to Lyon that we owe a large part of the French terroir products renowned in the world. Among the specialties that have made the city famous, there are cold cuts, and especially sausage. The city has also made a reputation among fans of brain de canut, gratons, rosette de Lyon, sapper apron, cardoons and Beaujolais.

Cheese

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If France is the country of cheese, the Rhône-Alpes region is a worthy representative! It is, in fact, the 4th French dairy region, making this culinary tradition continue with excellence. Indeed, a good number of Rhône-Alpes dairy farms manufacture and sell dairy products and cheese specialties. From “blues” to “Gruyères”, including “goats” and monastic cheeses, our region offers a wide range of specialties produced under a quality label or approach.