Lyon is often referred to as the gastronomic capital of France, boasting a long and storied history when it comes to its culinary traditions. Its reputation for fine cuisine dates back to the 16th century when Catherine de Medici brought cooks from Florence to France, influencing the local food culture. However, it was in the 19th and 20th centuries that Lyon's culinary scene truly began to flourish, thanks in large part to the Mères Lyonnaises—the "Mothers of Lyon"—who were female chefs that opened up their own bistros, serving traditional Lyonnaise dishes prepared with exceptional skill and a home-cooked touch. These restaurants were called "bouchons" and were known for their warm, convivial atmosphere and hearty dishes.
The city's strategic location also contributed significantly to its culinary fame. Situated at the confluence of the Rhône and the Saône rivers, and with rich surrounding agricultural regions, Lyon had access to a variety of fresh produce, meats, and wines, providing a rich palette of ingredients for its discerning chefs.
