{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Tourists flock to Lyon for a gourmet getaway' data-url='/boclips/videos/6878ef6eefa60ff713f241c9' data-video-url='/boclips/videos/6878ef6eefa60ff713f241c9' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nTourists flock to Lyon for a gourmet getaway\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLyon, a city that is 2,000 years old, attracts about six million visitors a year, 30 percent of whom are foreigners who travel here notably for the local cuisine. Lyon is also known as the world capital of gastronomy.  To discover some...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLyon, a city that is 2,000 years old, attracts about six million visitors a year, 30 percent of whom are foreigners who travel here notably for the local cuisine. Lyon is also known as the world capital of gastronomy. \u003cbr/\u003e\u003cbr/\u003e To discover some local products, Two-star Michelin Chef Mathieu Viannay, showed us around the gourmet market ‘Les Halles de Lyon – Paul Bocuse’\u003cbr/\u003e\u003cbr/\u003e  Exploring Lyon on her Viking #RiverCruise, Sandy said the Les Halles de Lyon Paul Bocuse market is a great place for foodies. #Lyon #France pic.twitter.com/tt3GKLPTRU— AAA WCNY (@AAA_WCNY) October 2, 2016\u003cbr/\u003e\u003cbr/\u003e “The Halles is like the stomach of Lyon, the temple of the local delicatessen,” Viannay told Euronews. A shopkeeper said the market sells a lot of meat products to Lyon’s restaurants – the bouchons – and delicatessens, in the region and throughout France. \u003cbr/\u003e\u003cbr/\u003e Chef Viannay showed us some magnificent duck, duckling and guinea foul.\u003cbr/\u003e\u003cbr/\u003e You see those feathers?,” he mused, “isn’t that beautiful? Hand-wrapped and hand-tied, and when you remove it, you’ll see it is covered with fat,  everywhere. It’s great!”\u003cbr/\u003e\u003cbr/\u003e Viannay’s restaurant is an institution created by one of the original cooks, the so-called Mothers of Lyon in the early 20th century. He updated their original cuisine.\u003cbr/\u003e\u003cbr/\u003e As a dish was prepared before our eyes, containing the Lyonaise delicacy of andouillette, Normandy oysters and crepes from Brittany, Viannay joked that in his kitchen, one does not cook with water: “it’s a butter-based kitchen with cream. Lyon is like that!”\u003cbr/\u003e\u003cbr/\u003e The dish just needed butter sauce, cream and caviar, not forgetting a borage flower to complete it.\u003cbr/\u003e\u003cbr/\u003e It’s a creation that Viannay said you would be hard pressed to find anywhere else.\u003cbr/\u003e\u003cbr/\u003e  Les Halles de Lyon Paul Bocuse! Fantastic to see all this delicious food!  LesHallesdeLyon OnlyLyon villedelyon pic.twitter.com/xqk9r5ojD3— David Peter (Musikreisen) May 21, 2016\u003cbr/\u003e\u003cbr/\u003e Institut Paul Bocuse\u003cbr/\u003e\u003cbr/\u003e The market we visited earlier was named after one of the world’s most famous chefs, Paul Bocuse, who set up his own institute  more than 25 years ago. It has become a prestigious hospitality management and culinary school that attracts students from all over the world.\u003cbr/\u003e\u003cbr/\u003e Institut Paul Bocuse has a restaurant open to the public where students practice cooking and service in live situations.\u003cbr/\u003e\u003cbr/\u003e Under the leadership of Chef Davy Tissot, they prepare revisited traditional French dishes, such as blanquette de veau. They use quality, in-season produce, often from the Lyon region.\u003cbr/\u003e\u003cbr/\u003e “We have poultry meat, which comes from Bresse,” Tissot explains. “We have several kinds of wild mushrooms that are collected here in the region.”\u003cbr/\u003e\u003cbr/\u003e The origins of quenelle\u003cbr/\u003e\u003cbr/\u003e The original recipe for quenelle is from Florence. Tissot told Euronews that the Italian recipe was based on veal. \u003cbr/\u003e\u003cbr/\u003e “I’ve changed it a little and use langoustine instead. Quenelles are a typical dish of Lyon but they’re done with pike and flour. My recipe is based on a mousseline, and is much lighter.\u003cbr/\u003e\u003cbr/\u003e The local cuisine has evolved. Tissot said that people want a little less fat, something lighter. “What we also want is to concentrate the tastes and the flavours,” he said.\u003cbr/\u003e\u003cbr/\u003e The institute attracts students from all over the world. Forty-nine countries to be exact. Unsurprising, given its innovation and know-how.\u003cbr/\u003e\u003cbr/\u003e “I wanted to improve and deepen my knowledge so the Boucose Institute was the obvious choice for me,” said Mexican student Carla Kirsh Lopez. “French cuisine always has rules to follow, it is the know-how of the French cuisine that I like the most.”\u003cbr/\u003e\u003cbr/\u003e Lyon will continue promoting French culinary excellence. In 2018 the city will be inaugurated as the city of international gastronomy. \u003cbr/\u003e\u003cbr/\u003e The city is converting an old hospital to open a mega-space dedicated to international gastronomy. We talked to the architect, Albert Constantin.\u003cbr/\u003e\u003cbr/\u003e “At the historical Hotel Dieu we will have both permanent and temporary exhibitions on the topic of gastronomy and health. There will be demonstrations, tastings and private evenings. The 3,600 square metres of the city’s space will be a playful, educational place. A place to share.”\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci class=\"fa-solid fa-star 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data-identifier='Boclips::VideoDecorator6878ef6eefa60ff713f241c9' data-type='concepts'\u003efood, tourism, france, culture\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator6878ef6eefa60ff713f241c9'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='additional-tags-heading'\u003eAdditional Tags\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list keyterms' data-identifier='Boclips::VideoDecorator6878ef6eefa60ff713f241c9' data-type='keyterms'\u003etradition, lyon, 18-25, 26-40, 41-65, arts and entertainment, videoelephant, local products, students prepare, french cuisine, city, recipe, famous, dish, market, typical, world, institute, veal, leon, attracts, year\u003c/div\u003e\n\u003cdiv class='keyterms-toggle-buttons' data-identifier='Boclips::VideoDecorator6878ef6eefa60ff713f241c9'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='classroom-considerations-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='classroom-considerations-heading'\u003eClassroom Considerations\u003c/h2\u003e\n\u003cdiv class='classroom-considerations'\u003e\u003cdiv class='fai fa-solid fa-bell'\u003e\u003c/div\u003eBest For: Explaining a topic\u003c/div\u003e\u003cdiv class='classroom-considerations'\u003e\u003cdiv class='fai fa-solid fa-bell'\u003e\u003c/div\u003eVideo is ad-free\u003c/div\u003e \n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv 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