The Food & Wine of France: Lyon & Beaujolais

Home to culinary titans Fernard Point, Paul Bocuse and the renowned mères lyonnaises (the Lyon mothers), Lyon is the culinary heart of France with a cuisine that is both hearty and elegant, that speaks to both the mind and the soul. In this hands-on session, our seasonal menu will try to capture at least a little of the magic of this culinary mecca as we make and dine on crème de potiron e châtaigne (creamy pumpkin walnut soup), quenelles de truite au beurre rouge (airy "dumplings" of trout with a pink butter sauce), côte de boeuf à la moelle au vin de Brouilly (rib steak with marrow and Beaujolais wine sauce) and sides of gratin de pomme de terre Fernand Point (potato gratin) haricots verts à la lyonnaisse (green beans with caramelized onions). We will finish our feast with beignets de poire à la crème pralinée (pear fritters with caramel sauce).

When it comes to wine, Lyon has the perfect location, sandwiched as it is between Beaujolais and the northern Côte du Rhône. We’ll include selections from each of these regions to accompany our culinary creations.