A unique gastronomy experience!

Lyon FOOD Tour offers a unique gastronomy experience. Accompanied by a passionate local guide you will discover the capital of gastronomy during a rhythmic guided visit full of unusual anecdotes and exceptional culinary tastings. Explore must see places, meet local artisans and taste products that identify with the reputation of Lyon’s heritage. Make your choice between two types of our gastronomic tours and immerse yourself in the heart of a trip that will delight the gourmet who resides inside of you.

Our food tours

Choose one of our tours

Between traboules and gourmet breaks

70€/person

Explore this alternative district in a gourmet way!

60€/person

Plunge into the heart of the

temple of Lyon’s gastronomy

60€/person

Included in our formulas

Small groups

Our visits are limited at 12 persons in order to guarantee a convivial moment

Accessible to all

2.5 km of walk at the maximum

Passionate local guide

They will share with you their love for Lyon and its gastronomy

2 in 1

Combine visit and culinary taste

Unusual anecdotes

An original and funny way to discover Lyon

Advices and good addresses

All the tips you need for a successful stay in Lyon !

Our team

Local passionate artisans

Joël

Les Fines Gueules – Bouchon Lyonnais

Here we have two quality requirements: Serving a real Lyonnais food and using fresh local products.

He studied at the Hotel School of Chamalières and after several experiences in Lyon, Paris and London he had a job at the Paul Bocuse Institute and worked 11 years with Paul Bocuse in Collonges as Deputy Director. Today he is back to the fundamentals of Lyon’s kitchen: Here we peel, we bone, we simmer, in a word we cook “… Enjoy your meal and let you be parched in our beautiful district of Old Lyon!

Alfredo

La chope de Lug – Beer cellar

Since 2012 I have my own beer cellar in the heart of Old Lyon. Passionate by this drink, as noble as wine but less known for its tasting, I decided some years ago to make Lyonnais discover their magnificent region.  Lyon is the jewel of beer in France (people do not know!).  I rely on the 220 microbreweries, located in four corners of our region, to propose only local artisanal beers to my clients.

Félix

La Fabrique Givrée – Artisanal ice creams

The adventure of Fabrique Givrée, is that of three childhood friends: Jérémie, Martin, et Hugues. Jérémie, a young expert and offbeat chef spent his early years in the saucepans. But when he was adolescent he chose to be a pastry chef! After 15 years in prestigious houses (Fauchon, le Bristol, Valrhona), in 2012 Jérémie chooses to leave with his sidekicks in search of the ultimate ice cream, putting his mastery of tastes and textures at the service of his unbridled imagination and his love for sharing.

Thierry

La Crèmerie Lyonnaise – Fromagerie

J’ai repris il y a moins d’un an cette fromagerie ouverte depuis 8 ans dans le quartier de Saint Georges. Ayant travaillé auparavant dans la restauration et la distribution alimentaire, j’ai souhaité me consacrer à ma passion pour les bons produits du terroir. En collaboration avec plusieurs artisans régionaux comme Christian Janier (MOF 2000), je prends beaucoup de plaisir à sélectionner des fromages divers et variés de qualité pour le plaisir de tous.

Laurent

BMD – Bar à vin

Passionné de vin depuis toujours, j’ai décidé d’ouvrir cet établissement il y a 3 ans. Me faire plaisir en travaillant des produits de qualité est pour moi une priorité ! Je sélectionne et propose des vins issus de producteurs de la région mais également des vins français comme internationaux. Ayant grandi dans le Vieux Lyon, cette nouvelle aventure est un retour aux sources.

Julien

Julien – Tarte praline & Boissons

Après avoir été caméraman, mais aussi géomètre ou aide-sommelier, Julien a décidé de réunir ses passions. Etant plutôt créatif, manuel et surtout gourmand, j’ai mis tout ça dans un chapeau et Le Luminarium en est sorti. Cela fait plus d’un an que Julien nous éclaire donc le Vieux Lyon avec ses nombreuses ampoules scintillantes qu’il confectionne dans son atelier. Véritable passionné du travail bien fait, il en fait de même derrière les fourneaux. Car oui, Le Luminarium est avant tout un salon de thé gourmand et c’est pour sa tarte praline “fait maison” notamment que l’on a décidé de finir le Food Tour Vieux Lyon ici.

Etienne (MOF)

MONS – Cheeses

In 1964, Hubert Mons and his wife decided to sell cheeses on the markets of the Roannaise region. In 1983, Hervé, the eldest son, after a career with the greatest Parisian cheese maker, established the first point of sale at the Halles Diderot. He continues to travel around France in search of the best products, producers who still produce in a traditional way respecting the ancestral know-how. Products which then he refines in his cellars.

This is why Maison MONS is now the official supplier of the best restaurants around the world and the reference in terms of cheese specialties.

“Girls”

BOBOSSE – Charcuteries (Cold cuts)

Since the 1960s, René Besson a.k.a Bobosse created a cold cuts shop whose foundations were fresh products, quality and friendliness. From Lyon’s bouchons to the great Parisian restaurants, to the inns of France and Navarre, this ambassador of St Antoine – patron of the charcutiers – has made known his products, thereby developing the image of the whole Beaujolais region. Of course, the years have passed away, but stringed titled andouillettes, baked sausages and other dishes are the best proof of the well-preserved know-how.

“Boys”

MERLE – Oysters

In 1938, Alphonse Merle bought the Maison Forte “Oysters and Shellfish” to set up at Les Halles des Cordeliers. With the help of his son Alain, champion of France’s oyster sellers in 1971, he made possible that the house Merle become the reference for the tasting of oysters in Lyon. In 2005, Alain Merle sold his house to the Lameloise family, owner of the Brasserie Georges. Today, the director Philippe Allard and his Chef, Oyster seller, Romain Masse continue this beautiful story with passion and talent.

Our team

Local passionate artisans

Joël

Les Fines Gueules – Bouchon Lyonnais

Here we have two quality requirements: Serving a real Lyonnais food and using fresh local products.

He studied at the Hotel School of Chamalières and after several experiences in Lyon, Paris and London he had a job at the Paul Bocuse Institute and worked 11 years with Paul Bocuse in Collonges as Deputy Director. Today he is back to the fundamentals of Lyon’s kitchen: Here we peel, we bone, we simmer, in a word we cook “… Enjoy your meal and let you be parched in our beautiful district of Old Lyon!

Thierry

La Crèmerie Lyonnaise – Fromagerie

J’ai repris il y a moins d’un an cette fromagerie ouverte depuis 8 ans dans le quartier de Saint Georges. Ayant travaillé auparavant dans la restauration et la distribution alimentaire, j’ai souhaité me consacrer à ma passion pour les bons produits du terroir. En collaboration avec plusieurs artisans régionaux comme Christian Janier (MOF 2000), je prends beaucoup de plaisir à sélectionner des fromages divers et variés de qualité pour le plaisir de tous.

Laurent

BMD – Bar à vin

Passionné de vin depuis toujours, j’ai décidé d’ouvrir cet établissement il y a 3 ans. Me faire plaisir en travaillant des produits de qualité est pour moi une priorité ! Je sélectionne et propose des vins issus de producteurs de la région mais également des vins français comme internationaux. Ayant grandi dans le Vieux Lyon, cette nouvelle aventure est un retour aux sources.

Alfredo

La chope de Lug – Beer cellar

Since 2012 I have my own beer cellar in the heart of Old Lyon. Passionate by this drink, as noble as wine but less known for its tasting, I decided some years ago to make Lyonnais discover their magnificent region.  Lyon is the jewel of beer in France (people do not know!).  I rely on the 220 microbreweries, located in four corners of our region, to propose only local artisanal beers to my clients.

Félix

La Fabrique Givrée – Artisanal ice creams

The adventure of Fabrique Givrée, is that of three childhood friends: Jérémie, Martin, et Hugues. Jérémie, a young expert and offbeat chef spent his early years in the saucepans. But when he was adolescent he chose to be a pastry chef! After 15 years in prestigious houses (Fauchon, le Bristol, Valrhona), in 2012 Jérémie chooses to leave with his sidekicks in search of the ultimate ice cream, putting his mastery of tastes and textures at the service of his unbridled imagination and his love for sharing.

Julien

Julien – Tarte praline & Boissons

Après avoir été caméraman, mais aussi géomètre ou aide-sommelier, Julien a décidé de réunir ses passions. Etant plutôt créatif, manuel et surtout gourmand, j’ai mis tout ça dans un chapeau et Le Luminarium en est sorti. Cela fait plus d’un an que Julien nous éclaire donc le Vieux Lyon avec ses nombreuses ampoules scintillantes qu’il confectionne dans son atelier. Véritable passionné du travail bien fait, il en fait de même derrière les fourneaux. Car oui, Le Luminarium est avant tout un salon de thé gourmand et c’est pour sa tarte praline “fait maison” notamment que l’on a décidé de finir le Food Tour Vieux Lyon ici.

Etienne (MOF)

MONS – Cheeses

In 1964, Hubert Mons and his wife decided to sell cheeses on the markets of the Roannaise region. In 1983, Hervé, the eldest son, after a career with the greatest Parisian cheese maker, established the first point of sale at the Halles Diderot. He continues to travel around France in search of the best products, producers who still produce in a traditional way respecting the ancestral know-how. Products which then he refines in his cellars.

This is why Maison MONS is now the official supplier of the best restaurants around the world and the reference in terms of cheese specialties.

“Girls”

BOBOSSE – Charcuteries (Cold cuts)

Since the 1960s, René Besson a.k.a Bobosse created a cold cuts shop whose foundations were fresh products, quality and friendliness. From Lyon’s bouchons to the great Parisian restaurants, to the inns of France and Navarre, this ambassador of St Antoine – patron of the charcutiers – has made known his products, thereby developing the image of the whole Beaujolais region. Of course, the years have passed away, but stringed titled andouillettes, baked sausages and other dishes are the best proof of the well-preserved know-how.

“Boys”

MERLE – Oysters

In 1938, Alphonse Merle bought the Maison Forte “Oysters and Shellfish” to set up at Les Halles des Cordeliers. With the help of his son Alain, champion of France’s oyster sellers in 1971, he made possible that the house Merle become the reference for the tasting of oysters in Lyon. In 2005, Alain Merle sold his house to the Lameloise family, owner of the Brasserie Georges. Today, the director Philippe Allard and his Chef, Oyster seller, Romain Masse continue this beautiful story with passion and talent.

In photo

visite-insolite-lyon-traboules

Vieux Lyon Traboulez entre chaque dégustations !

visite-gourmande-lyon

Asseyez-vous au sein d'un authentique bouchon lyonnais pour y découvrir les spécialités emblématiques de Lyon !

degustation-specialites-lyonnaises

Asseyez-vous au sein d'un authentique bouchon lyonnais pour y découvrir les spécialités emblématiques de Lyon !

DCIM100GOPRO

DCIM100GOPRO

degustation-charcuterie-lyon

(Re)découvrez la charcuterie et le vin de la région le temps d'une conviviale pause gourmande !

Halles de Lyon Paul Bocuse Des huîtres avec un verre de vin blanc, une tradition des Halles de Lyon !

Des huîtres avec un verre de vin blanc, une tradition des Halles de Lyon !

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Lyon Food Tour provides personal custom-made formulas for a unique gastronomy moment!

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