A museum, a market and a dinner

Trip Start Apr 13, 2017
1
8
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Trip End Jun 23, 2017


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Flag of France  , Auvergne-Rhône-Alpes,
Thursday, April 20, 2017

Thursday April 20 Day 7 sunny cool 14C
A leisurely start to the day saw us visit the tourist information centre to finalise our plans for the rest of our time in Lyon. Then we walked a short distance to Musée Des Tissus et des Arts Décoratifs, a show casing of what Lyon was famous for, silk garments and textiles as well as furniture, jewellery, paintings, sculptures and ornaments.
Located in two 18th century buildings the museum was founded in 1864 and houses one of the largest international collections of textiles spanning a 4,000 year period. Lyon's silk industry was established in 1466 and as it grew the King of France granted Lyon the monopoly over silk manufacturing for the country. By 1620 there were more than 10,000 silk looms in Lyon and the technology of silk weaving had flourished. Poverty, war and the French Revolution almost completely ruined the industry but by the 1820's it was back in full force and with the beginning of industrialisation reached a peak in the silk trade by the 19th century.
The displays were well curated and we were impressed by the quality of the garments shown. In the second building the rooms had displays of furniture which were highly decorative and show cased the craftsmanship of the various eras. Not your standard IKEA flat pack! There was also displays of jewellery and homewares.
Leaving the museum we walked along the bank of the Rhône river crossing over to the commercial and financial east side. Here we entered Les Halls de Lyon Paul Bocuse, a covered food market which has nearly five dozen stalls offering a wide range of food from cheese, meats, seafoods, to pastries and wine. Most have a place where you can sit and eat and we did just that at a middle eastern stall. The market is named after Paul Bocuse, a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine.
We returned to our apartment via a produce market on the banks of the river where 250gms of raspberries sell for only 2euros.
A rest was in order before our special dining experience at Institut Paul Bocuse situated on the outskirts of Lyon. This is a school which trains people in the fields of Hospitality Management and Culinary Arts. It has a restaurant staffed by students training at the school. 3000 applications are received each year and only 600 gain entry. This year there are 37 nationalities doing the course which takes 3 years for kitchen staff and 4 years for hotel staff. The whole evening was outstanding with a Degustation menu which was completely beyond our expectations. We were able to view the trainee chefs in the kitchen and at the end of the meal met the head chef. A memorable evening bookended by taxi rides with Stirling Moss at the wheel.
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Comments

Ann Rayson on

That meal looks stunning!

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