Cheese in Lyon
The Rhone has a geographical advantage. Situated near the Alps, Auvergne, the Cote d'Or, Drôme, this department enjoys it for centuries of trade and gastronomic influences. It is therefore natural that we will find beautiful products.
One of the latest quality wholesalers is present here for 4 generations: Janier who is nothing less than one of the best creamer of France (Meilleur Ouvrier de France =MOF). A man of conviction that he transmits in a beautiful book: "Cheese" published by Stéphane Bachès. With its 600 tonnes cheeses distributed to the four corners of France the best tables have an advantage knowing him.
Passing by the Halles Paul Bocuse, I recommend the creamery Cellerier. Eclecticism and quality sum up the offer of the shop.
We can also meet Mr. Lassagne, Tête d'Or street, also MOF, who has, among other wonders, beautiful herb flavored goats, pointed to the refining, but also a rarity, a black cheddar beer Guinesss. Gadget! you say. Nor some cheese with truffles, breaded, or rubbed with some liquors. The cheese should remain commercially alive innovative, appetizing, attractive!
Slip slightly to Villeurbanne, Verlaine street, you will find a young athletic man shop, the laughing goatee, glasses on, Benoit Charron. The welcoming shop well worth the stall where beautiful pasta are: citeaux, chavignol, comté, buffalo mozzarella. Everything is ... even a little more, the taste of the transmission!
Apart from dairies, I tested a good restaurant address in 2015: Mozzatto, mercière street. The concept is based on mozzarella varieties. The discovery dish keeps its promises: a lovely salads, grilled vegetables tender enough, a lovely Italian deli and somme Mozza: burrata, smoked, ... but also the least known stracciatella: mozzarella of the filaments in the cream! All accompanied by a lovely pesto.