Gastronomy, one of the pillars of Rhône-Alpes know-how!

Troisgros, Bocuse, Chapel, Blanc, Pic, Veyrat, Vianay, le Bec, Orsi, Lacombe... there is no shortage of prestigious ambassadors of French gastronomy in Rhône-Alpes. But behind these prestigious culinary stars, there are hundreds of Chefs in charge of more modest establishments and, above all, thousands of Rhône-Alpes inhabitants who celebrate the table arts and hospitality on a daily basis. One of the great strengths of Rhône-Alpes in this field is its astonishing variety of climates and terroirs, which provide local people with first rate products. Poultry from Bresse, fish from Dombes and the Alpine lakes, fruits from Forez and the Rhône valley, chestnuts from Ardèche, cheeses from Savoie, truffles from Tricastin... here again, the list is long.
Recognised as the world capital of gastronomy since the 16^th century, Lyon is ideally situated, at the heart of the zones of production of numerous products enjoying AOC status.
With regard to wine, here again Rhône-Alpes has found tremendous ambassadors. Northern Côtes du Rhône (Côte-Rôtie, Saint-Joseph, Palais Grillet, Cornas, Crozes Hermitage...), Beaujolais (Morgon, Chenas, Brouilly...) wines from Savoie and Ain (Chignin-Bergeron, Mondeuse...), grand cru wines exist side by side with various coteaux wines  (ardéchois, lyonnais, roannais), which go marvellously well with the products from the same  terroirs.