The incredible new food museum in France where visitors are encouraged to EAT the exhibits
- The Cité Internationale de la Gastronomie is spread over four floors and 4,000 square metres
- The museum’s permanent exhibition features recipes, menus, photographs and interactive areas
- The majority of the third floor of the attraction is dedicated to tastings and participatory demonstrations
‘Look but don’t touch’ is the rule at most museums, but not at this one – instead visitors are encouraged to taste the exhibits.
The recently opened Cité Internationale de la Gastronomie (International City of Gastronomy) in Lyon, France, aims to immerse visitors in the world of both French and global gastronomy using all five senses.
Visitors to the attraction, housed inside the restored Grand Hôtel-Dieu, a former hospital, will have the chance to digest information about everything from how food has evolved through history to setting an attractive dinner table, and from the lives and culinary legacies of Lyon’s most revered chefs to utensils used in kitchens around the world.
Visitors to the show cooking and food tasting area tuck in. The dishes available to try will change regularly and include both international and local cuisine
Chocolate is laid out in the demonstration and tasting area as chefs prepare to entertain the public in the background
A touch-screen area where visitors can find out about significant chefs such as ‘Maître Restaurateur’ Regis Marcon
The Dôme des Quatre Rangs, above the area that opens onto the four wings of the Cité Internationale de la Gastronomie
Exhibits will include menus, recipes, films and photographs. Plus there will be a range of interactive exhibits like the Atlas of Gastromonie, a touch-screen, wall-high map where visitors can learn about cuisines from around the world.
On top of this, visitors will have the opportunity to take part in a series of tasting sessions and culinary workshops in which audience participation is encouraged.
The majority of the third floor of the attraction has been dedicated to these events.
The food visitors can taste here will rarely be repeated. There will be different themes on different days ranging from food from a specific international country to the speciality dishes of certain local chefs.
This is the ‘Miam Miam’ (yum yum) area, a fun and educational area that takes children on a journey of exploration into the world of food. They can play hide-and-seek inside a grocery basket filled with fresh fruit and vegetables, experiment with recipes via an interactive tea set and fly on the back of a bumble bee via augmented reality to gain a better understanding of the earth and where the food we eat comes from
Around 300,000 visitors are expected each year at the International City of Gastronomy
One of the areas where children can learn about healthy eating and nutrition in an interactive way
The museum’s permanent exhibition demystifies cooking techniques, showcases recipes and teaches visitors about the legacies of renowned Lyon chefs
Touch screen and video exhibits are all part of the permanent exhibition at the Cité Internationale de la Gastronomie
The location of the museum is no coincidence. Lyon has long been considered the heartland of French food. The city and its surrounds are home to 39,000 farms and 80 distinct wines are made in the region.
Speaking about the opening of the the Cité Internationale de la Gastronomie, the president of Lyon Métropole, David Kimelfeld, said: ‘Lyon’s gastronomy, a jewel in the crown of the French art of living, recognized as part of the Unesco World Heritage, is integral to the city’s identity and part of its universal appeal and reputation.
‘The Cité Internationale de la Gastronomie will be its emblem, a showcase for the entire world to see and enjoy.’
The museum will be open every day from 10 am to 7 pm, Sunday to Friday, and from 10 am to 10 pm on Saturdays.
Throughout the year, great French and international chefs will taken up residency at the centre. Pictured is the Grand Hôtel-Dieu area, which tells the story of the building – a former hospital – making the link between gastronomy and health
This area – À table! – is a sensory immersion in food halls, markets and kitchens, with a special emphasis on the produce and the producers
The former hospital has been completely renovated and also houses shops and restaurants. Here visitors digest information about the legendary Paul Bocuse