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Lyon's gastronomy became famous back in the 19th century thanks to the "Lyonnaise mothers".
These cooks turned restaurateurs were behind many of this region's most traditional, generous and gourmet recipes. Today, Lyon is experiencing a different culinary revolution with a new generation of chefs moving into this rich terroir to celebrate and reinvent Lyonnais cuisine. Among them, Tabata Mey, a Brazilian trained by Paul Bocuse, and Swedish chef Connie Zagora. The two women show us their inventive and original cooking as well as their favourite suppliers for fish, dairy, vegetables and wine.