Regional gastronomy

Regional gastronomy is an essential pillar of culinary heritage. So, how can restaurateurs showcase local and traditional products while meeting the expectations of modern consumers? By reinventing recipes while preserving traditional know-how, can regional cuisine continue to captivate while supporting the local and sustainable economy?

With the participation of:

Frédéric Blanc, Deputy Editor-in-Chief, Le progrès
Deputy editor of Progrès, in charge of editorial development, I mainly manage the supplements and the edition. This service, which is made up of five journalists and fifteen freelancers, publishes 5 to 6 books a year, including «Gastronomy, histoire de nos chefs et nos spécialités». This book has been published in 10,000 copies and is available on our network since November. The book is 130 pages long and evokes the stars of cuisine in Lyon, the region and Burgundy, the place of women in cooking and the international influence of our culinary know-how. Of course, a large place is given to the Sirha and the Bocuse d'Or.  

Olivier Canal, Chef , La Meunière 
Olivier Canal, chef of the La Meunière restaurant in Lyon, is a leading figure in Lyon cuisine. Passionate about the gastronomic traditions of his home town, he is an ardent defender of the emblematic dishes of Lyon's terroir, while adding a personal and creative touch. Specialities such as Pâté en croûte, oeufs meurette and the Belle Meunière pillow are at the heart of his cuisine, made with quality local produce. As a member of the Toques Blanches Lyonnaises, he plays an active role in promoting the region's gastronomy. His book Lyon, mon p'tit bouchon is a testament to his love of cooking and his good addresses in Lyon. 

Simultaneous translation is available on site.