The International City of Gastronomy

"For me, Lyon is the naturally legitimate choice for hosting the International City of Gastronomy, in particular because of the three key industry sectors that converge and interact within this city: agriculture, the catering trade and food and health research" – Michelin star-rated Chef Régis Marcon, Chairman of the Strategic Orientation Committee for the International City of Gastronomy in Lyon.

Following an initial opening in September 2019, the CIG soon had to close due to the pandemic. In September 2020, Greater Lyon reopened the most iconic parts of the Grand Hôtel-Dieu building, as well as the Hôpital de la Charité, making them free to access for visitors.

Today, a new plan has been launched that is more in phase with today’s challenges, involving all stakeholders in the local area. The future plan for Lyon’s CIG aims to be as innovative and forward-looking as the history of the building it is located in, by engaging with the economic and environmental challenges of tomorrow’s food. It will be a place where people can come to work, exchange, promote, experiment and innovate. The focus will be as much on Michelin-starred cuisine as it is on everyday food, going beyond the boundaries of gastronomy.

The new CIG will no longer be just a museum, but a place that brings together several worlds:

• a city for children: a place to learn about taste, at “children’s eye level”, which is accessible to all audiences.
• a city that represents the food industry: a unifying place, open to participation by all people working in the areas of gastronomy, catering, farming, food and health.
• a city that welcomes experimentation and encourages learning: promoting sustainable food that is open to all.

This great and highly innovative project is the product of a partnership between the Metropolitan City of Lyon, Lyon City Council and private partners involved in the project theme.

Exhibitions and event

Bonnes Tables, Belles tables is the new permanent exhibition at the International City of Gastronomy. 
Régis Marcon – a chef with three stars in the Michelin Guide for his restaurant in Saint-Bonnet-le-Froid – imagined and brought to life this permanent exhibition. It highlights the tradition of the gastronomic meal of the French, which was inscribed by UNESCO on its Representative List of the Intangible Cultural Heritage of Humanity in 2010.
But what is it exactly?
Beyond the dishes and wine, it is all about getting together around the table, to practise the art of appreciating fine food and drink. Three spaces are devoted to the art of table setting, the art of service, the art of drinking well (including wines, spirits, coffees and herbal teas), and lastly the perfection of the gesture. One of the aims of the exhibition is to ensure that this part of French heritage is known and carried forward by as many people as possible, to be handed down to future generations.

Grand Hôtel-Dieu in Lyon

©

Vincent Ramet

This project is the largest private renovation project carried out on a historic monument in France.

All the buildings (except the International City of Gastronomy) were acquired by Crédit Agricole and the restoration work is being conducted by Eiffage Construction.

This listed building, which covers a surface area of 51,500 m², has been renovated in accordance with the highest professional standards, so as to respect the buildings' architecture and structure. It is destined to be a dynamic hub for the inhabitants of Lyon, which expands the city’s reputation.

In addition to the International City of Gastronomy, it also houses a 5-star InterContinental hotel with 143 rooms, a 2,740 m² convention centre, shops, cafés, restaurants, offices, 11 apartments and a private car park. Last but not least, the external areas include courtyards, a cloistered walkway and historic gardens, all of which make for a relaxing setting.

Further information : Grand Hôtel-Dieu