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dbr:Lyonnaise_cuisine

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Cuisine lyonnaise Lyonská kuchyně Cucina lionese Lyonnaise cuisine Lyoneser Küche

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Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France. This was revolutionary, as it combined the fresh, diverse and indigenous nature of regional produce with the know-how of Florentine cooks. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the "world capital of gastronomy". La cuisine lyonnaise est une cuisine traditionnelle régionale de la cuisine française. La cuisine lyonnaise, située au carrefour de traditions culinaires régionales, tire depuis des générations le meilleur parti des ressources agricoles des alentours : élevages de la Bresse et du Charolais, gibier de la Dombes, poissons des lacs savoyards, légumes et fruits primeurs de la Drôme, de l'Ardèche et du Forez, vins de Bourgogne, du Beaujolais et de la vallée du Rhône. Lyonská kuchyně (francouzsky: Cuisine lyonnaise) je tradiční kuchyní francouzského města Lyon a jeho okolí. La cucina lionese è la cucina tipica di Lione in Francia che comprende le tradizioni e pratiche culinarie della città.Nel XVI secolo Caterina de' Medici, si portò alla corte di Parigi i cuochi fiorentini che prepararono piatti con i prodotti agricoli francesi.Questo rivoluzionò la cucina francese e come risultato le specialità regionali divennero in voga tra la nobiltà come anche simbolo del proprio status.La cucina lionese è un incrocio tra molte tradizioni culinarie regionali. Le verdure estive dalle fattorie di Bresse e Charolais, pesce di lago dalla Savoia, frutta e verdura primaverile da Drôme e Ardèche, vini da Beaujolais e dalla valle del Rodano.

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La cuisine lyonnaise est une cuisine traditionnelle régionale de la cuisine française. La cuisine lyonnaise, située au carrefour de traditions culinaires régionales, tire depuis des générations le meilleur parti des ressources agricoles des alentours : élevages de la Bresse et du Charolais, gibier de la Dombes, poissons des lacs savoyards, légumes et fruits primeurs de la Drôme, de l'Ardèche et du Forez, vins de Bourgogne, du Beaujolais et de la vallée du Rhône. Au XIXe siècle, les cuisinières de la bourgeoisie, surnommées les « mères » lyonnaises, quittent leur maison pour se mettre à leur compte et donnent naissance à des traditions culinaires toujours vivaces. En 1935, le gastronome Curnonsky n'hésite pas à qualifier la ville de Lyon de « capitale mondiale de la gastronomie ». Au XXIe siècle, la cuisine lyonnaise, qui défend une image de simplicité et de qualité, se vend aussi bien en France qu'à l'étranger. Avec plus de mille lieux, Lyon possède l'une des plus grandes concentrations de restaurants par habitant en France : les typiques « bouchons » voisinent avec les restaurants gastronomiques tenus par des chefs étoilés, parmi lesquels le renommé Paul Bocuse. Lyonská kuchyně (francouzsky: Cuisine lyonnaise) je tradiční kuchyní francouzského města Lyon a jeho okolí. Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France. This was revolutionary, as it combined the fresh, diverse and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities were elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujolais and the Rhone Valley. In the 19th century, middle-class women, nicknamed the "Lyonnaise mothers", left their homes to work as cooks and created brand new culinary traditions incorporating their regional roots. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the "world capital of gastronomy". In the 21st century, Lyon's cuisine is defined by simplicity and quality, and is exported to other parts of France and abroad. With more than a thousand eateries, the city of Lyon has one of the highest concentrations of restaurants per capita in France. La cucina lionese è la cucina tipica di Lione in Francia che comprende le tradizioni e pratiche culinarie della città.Nel XVI secolo Caterina de' Medici, si portò alla corte di Parigi i cuochi fiorentini che prepararono piatti con i prodotti agricoli francesi.Questo rivoluzionò la cucina francese e come risultato le specialità regionali divennero in voga tra la nobiltà come anche simbolo del proprio status.La cucina lionese è un incrocio tra molte tradizioni culinarie regionali. Le verdure estive dalle fattorie di Bresse e Charolais, pesce di lago dalla Savoia, frutta e verdura primaverile da Drôme e Ardèche, vini da Beaujolais e dalla valle del Rodano.

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