The incredible new food museum in France, where visitors are encouraged to EAT the exhibitions
- The Cité Internationale de la Gastronomie is spread over four floors and 4,000 square meters
- The museum's permanent exhibition offers recipes, menus & photos, and interactive spaces
- The largest part of the third floor of the attraction is dedicated to tastings and participatory demonstrations
& # 39; Look but don't touch & # 39; is the rule in most museums, but not at this – instead visitors are encouraged to taste the exhibits.
The recently opened Cité Internationale de la Gastronomy (International City of Gastronomy) in Lyon, France, wants to immerse visitors in the world of both French and global gastronomy using all five senses.
Visitors to the attraction, housed in the restored Grand Hôtel-Dieu, a former hospital, get the chance to gather information about everything from how food has evolved through history to setting up an attractive dining table, and the lives and culinary legacies of Lyon's most respected chefs for utensils used in kitchens around the world.
Visitors to the show cooking and food tasting tasting. The dishes available to try change regularly and include both international and local dishes
Chocolate is laid out in the demonstration and tasting area while chefs prepare to enjoy the shame in the background
A touch screen where visitors can get to know important chefs such as & # 39; Maître Restaurateur & # 39; Regis Marcon
The Dôme des Quatre Rangs, above the area that opens onto the four wings of the Cité Internationale de la Gastronomie
Exhibitions include menus, recipes, films, and photos. In addition, there will be a range of interactive exhibitions such as the Atlas of Gastromonie, a touch screen, wall-to-ceiling map where visitors can learn about kitchens from all over the world.
In addition, visitors are given the opportunity to participate in a series of tastings and culinary workshops in which public participation is encouraged.
The majority of the third floor of the attraction is dedicated to these events.
The food that visitors can taste here is rarely repeated. There are different themes on different days, ranging from food from a specific international country to the specialties of certain local chefs.
This is the & # 39; Miam Miam & # 39; (yum yum) area, a fun and educational area that takes children on a journey of discovery in the world of food. They can play hide and seek in a shopping basket filled with fresh fruit and vegetables, experiment with recipes via an interactive tea set and fly on the back of a bumblebee via augmented reality to gain a better understanding of the earth and where the food we eat comes from
About 300,000 visitors are expected every year in the International City of Gastronomy
One of the areas where children can learn in an interactive way about healthy eating and nutrition
The museum's permanent exhibition demystifies cooking techniques, presents recipes and teaches visitors about the legacies of renowned chefs in Lyon
Touch screen and video exhibitions 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 regarded as the heart of French food. The city and its surroundings accommodate 39,000 farms and 80 different wines are made in the region.
On the opening of the Cité Internationale de la Gastronomie, the president of Lyon Métropole, David Kimelfeld, said: & # 39; The gastronomy of Lyon, a jewel in the crown of the French art of living, recognized as part of the UNESCO world heritage, is integral part of the identity of the city and part of its universal appeal and reputation.
& # 39; The Cité Internationale de la Gastronomie will be the emblem, a showcase for the whole world to see and enjoy. & # 39;
The museum is open every day from 10 a.m. to 7 p.m., from Sunday to Friday, and from 10 a.m. to 10 p.m. on Saturdays.
Great French and international chefs will move into the center throughout the year. Depicted is the Grand Hôtel-Dieu area, which tells the story of the building – a former hospital – that links gastronomy and health
This area – À table! – is a sensory immersion in dining rooms, markets and kitchens, with a special emphasis on products and producers
The former hospital has been completely renovated and also houses shops and restaurants. Here visitors gather information about the legendary Paul Bocuse
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