Use of public metro or bus; unavoidable steps to access metro/step up into bus; walking up to 5 miles throughout the day, standing for up to 2 hours at a time; may need to stand on public transit; uneven and inclined terrain in Old Lyon.
At the hotel, select from a tasty buffet with both hot and cold dishes.
The Group Leader will give an expert presentation on the history of French gastronomy. French “art de vivre” (the art of living) originated with the ancient Gauls, whose culture valued eating and drinking. The first French cookbook was published around the year 1350. Louis XIV’s royal garden at Versailles started a craze for fresh fruits and vegetables. Before the French Revolution, there were only a few hundred restaurants in all of France; after, there were thousands. Chefs began refining flavors and tastes, developing ever more elaborate dishes, until the inimitable Auguste Escoffier — preeminent chef of the early 20th Century — modernized and codified many classic recipes. French originality, creativity, and pride in good food continues to the present day. We will then travel to our first cooking class at the Atelier de Chefs by public metro or bus. In this class, we will focus on learning how to prepare appetizers, hot and cold.
At the school, we will enjoy the appetizer dishes we helped make.
We will explore Old Lyon, a UNESCO World Heritage Site on foot. Lyon was founded by the Romans in the 1st century B.C. as the capital of the Three Gauls. Lyon has historic structures from the settlement of the Romans, through the Medieval period, and up to modern times. The city prospered as a center of European trade due to its strategic location at the confluence of two great rivers, the Saône and Rhône.
Enjoy a three course dinner with wine.