In addition to Lyon, the well-deserved gastronomic capital of France, the Rh?ne-Alpes region also has Savoyard, the dauphinois to which Grenoble belongs, and Breton. Famous dishes from Bresse, Drome and Ardeche. The French have always been proud of their exquisite food culture, from local delicacies tasted by ordinary people to restaurants run by famous three-star chefs in the Michelin Guide (the world's earliest and largest publisher of maps and travel guides) French cuisine exudes a fatal attraction all the time in the Rh?ne-Alpes region. Volaille de Bresse chicken is very famous in the Rh?ne-Alpes region. It is the only high-quality poultry recognized by the legal production area. In addition, the region also has peaches, apricots, cherries, black olives, tricastin, truffles, cranberries, lingonberries, chestnuts, walnuts, pears and other fruits, turning them into delicious dishes. Reblochon cheese, Tomme cheese, Emmental cheese and Rigotte cheese can be found on the famous Savoyard cheese plate, and the cooking method is up to you. In the charcuterie, you can find a variety of meats and sausages, dried, cooked, and smoked, which are the focus of many kinds of authentic cuisine. There's also chicken, mutton, veal, wild pigeons and game birds, all cooked in a myriad of ways. Rivers and lakes are also rich in gourmet material such as carp, pike, perch and trout.

French cuisine is one of the three major cuisines in the world. The cooking process of French cuisine cannot be sloppy at all, and even the simplest ingredient preparation must be handled with a very rigorous attitude. Cooking French cuisine is like carving an artistic masterpiece. French cuisine prefers beef, mutton, poultry, seafood, vegetables, foie gras and caviar in the selection of ingredients; the cooking of main ingredients is often lighter to retain the original flavor; the ingredients, especially the production of sauces, are more It takes a lot of effort and uses a wide range of materials. Whether it is soup stock, wine, fresh cream, butter or various spices, fruits, etc., they are all used very flexibly. Generally speaking, restaurants in the Rh?ne-Alpes region are divided into the following four types: Brasserie, which originally refers to a pub that sells beer, but since it also sells simple meals, it can be said to be a French fast food restaurant; Bouchon, according to Literally means cork, synonymous with small restaurants in Lyon, the capital of the Rh?ne-Alpes region, where you can taste delicious and authentic home-cooked meals; Grand restaurant gastronomique, here means gourmet restaurant. Here you can enjoy authentic French cuisine, witness the passion of famous chefs for their cooking skills and the elegant dining environment. It is an absolute feast for the senses. Cuisine Internationale, France is the third largest immigrant country, so at Cuisine Internationale in the Rh?ne-Alpes region, you can also taste food from all over the world.

For Chinese diners, the Restaurant Ecole Institut Paul Bocuse, which is now open on the top floor of the Roa Region Pavilion in the Expo City Best Practice Area, can serve you Offering the most authentic delicacies of the Loa region.