Nov. 12, 2019
The city of Lyon, France, is hoping to cement its reputation as the cradle of French gastronomy with the opening of a new cultural gastronomy center that is being described as the first of its kind in France, and the largest of its kind in the world.
Six years in the making, the Cité Internationale de la Gastronomie de Lyon (International City of Gastronomy) opened its doors last month inside the Grand Hôtel-Dieu, a former hospital that dates back to the 12th century.
Spanning four floors and 43,055 square feet, the center, which cost €20 million (around $22 million), is designed to be an interactive and sensorial experience for visitors: The smell of chicken bubbling away in a casserole pot wafts through the space dedicated to traditional Lyonnaise cuisine, while a virtual exhibit recreates the sights and sounds of an open-air farmer’s market.
The center’s opening adds to an already rich gastronomic landscape in Lyon: The city is home to Bocuse d’Or, the real-life “Iron Chef” international cooking competition; bouchons, traditional Lyonnaise restaurants; and the celebrated chef Paul Bocuse, who died last year.
More at https://www.nytimes.com/2019/11/12/travel/food-museums.html
