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 four 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 visits are limited at 12 persons in order to guarantee a convivial moment
2.5 km of walk at the maximum
They will share with you their love for Lyon and its gastronomy
Combine visit and culinary taste
An original and funny way to discover Lyon
All the tips you need for a successful stay in Lyon !
I took over this cheese dairy, which had been open for 8 years, in the Saint Georges district 6 years ago. Having previously worked in catering and food distribution, I wanted to devote myself to my passion for good local products. In collaboration with several regional artisans such as Christian Janier (MOF 2000), I take great pleasure in selecting various and varied quality cheeses for everyone’s enjoyment.
Passionate about wine since always, I decided to open this establishment 6 years ago. Making myself happy by working with quality products is a priority for me! I select and offer wines from producers in the region but also French and international wines. Having grown up in Old Lyon, this new adventure is a homecoming.
Alexandre is captain of the Luminarium, a charming establishment with a cozy atmosphere. The Luminarium offers you a wide selection of teas developed by them, but coffee lovers will also be combined. Alexandre has chosen a Mokxa roaster from Lyon and he will be delighted to introduce you to their selection according to the rules of the art, espresso, ristretto or cappuccino, it’s like being in Italy! Sweet tooths will not be left out and could enjoy cheesecake, cookies and other sweets!
Here we have two quality requirements: Serving a real Lyonnais food and using fresh local products.
First of all, 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 finally worked 11 years with Paul Bocuse in Collonges as Deputy Director. As a result 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!
For 14 years Frédéric has been the master of the place, a real AliBaba cave for those looking for quality Lyonnaise specialties. Here, only good food, artisanal cured meats, Lyonnaise sweets and above all a sense of welcome and unparalleled generosity. Frédéric is a real gone and he will be happy to introduce you to the spirit of Lyon’s ripailleur. “Bon appetit and thirsty”!
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.
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.
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.
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.
Contact us for each particular request.
Lyon Food Tour provides personal custom-made formulas for a unique gastronomy moment!