Lyon, FranceInspiration Expedition:

A Photo AlbumOctober 12th – 16th

Chef Romain Barthe at L’Auberge Clochmerle Restaurant

Paul Bocuse was the first ever chef to receive a Michelin Star and he has had 3 Michelin Stars since 1965.

The restaurant and food is a high temple to tradition and old-style service, which is oblivious to passing culinary trends.

Amuse Bouche – Pumpkin Soup & Brioche roll

Scallop of foie- gras, pan-cooked served with a waffle crisp

Casserole of Lobster in a sauce Armoricaine

Beaujolais winemaker’s sorbet

Roasted Rack of Lamb with Thyme

Selection of fresh and matured cheeses from “la Mere Richard”

Profiteroles in a chocolate sauce

Chocolates and fantasies

Bocuse is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality.

How can you communicate a sense of tradition and heritage about your products?

Chapoutier has been producing some of the greatest wines: Hermitage, Côte Rôtie, Chateauneuf du Pape, Saint-Joseph, Crozes Hermitage, Luberon

The vineyards are cultivated either organically or bio dynamically to respect the terroir.

All of the labels for the wine are in Braille.

What extra step could you take to demonstrate transparency?

Joseph Viola, Meilleur Ouvrierde France 2004, owns and manages a traditional bouchonLyonnais.

A bouchon is a type of restaurant found in Lyon, that serves traditional Lyonnaisecuisine, such as sausages, duck pâté or roast pork.

Grilled fillet of Seabass in a lobster sauce served with beetroot crisp, potato gratin.

Pate sweetbread with foie gras in a crust

Chocolate pyramid with a salty-buttered shortcrustbiscuit base served in a fruit puree.

Which traditional falvours and local specialities could you reintroduce in order to stimulate consumer’s nostalgia?

The family estate has been based in the hamlet of Le Vissoux since the 17th century.

Contrary to most of southern Beaujolais soil which is limestone-clay, the soil at Domaine du Vissoux is granitic.

This gives more structure to the wines made here that include: Beaujolais les Griottes, Cuvée Traditionnelle made using grapes from old vines.

How can your product or brand leverage the attribute of provenance?

Product experiences that enhance the taste or smell, what new flavours/varieties could you introduce?

Amuse-Bouche

Amuse-Bouche – Creamed Cauliflower cold soup with prawns and orange segments and pine nuts

Quail egg, zucchini, mushrooms, croutons and herbs

Fillet of sautéed white fish, zucchini sauce with mountain goats cheese, grilled prosciutto in a grapefruit sauce

Chocolate lava cake with tonka favasorbet

“The aim of my cuisine is to transform natural gifts into sophisticated essences without loosing that indispensable lightness and suggestive provocation as I search for perfection. Through tasting, breathing, observing we are the eternal apprentice in front of the immensity that nature has to offer”

How can you make the most of good presentation to provide a visual feast for consumers and help your products to stand out ?

Baltic, Scottish and Irish Smoked Salmon

Irish Oysters

Do your products already contain ingredients which naturally enhance flavours? How can you better communicate these properties?

How can your products and packaging design better stimulate consumer’s senses?

Starter: Scallops with a tandoori spice served with a parsnip puree and grapefruit butter.

Main Course: Rack of lamb, stuffed tomatoes with eggplant puree and gnocci potatoes with sage.

French Cheese class with tastings by Mons. A cheese retailer and distributor who represent artisan producers.

Cooking class with Chef Jean-Marc who has 35 years experience in global restaurants and who taught at the Paul Bocuse Culinary Institute teaching haut cuisine.

How could you provide more information at a glance for consumers who want to find out more about your product?

Globus Delicatessa is the Harrods Food Hall of Switzerland, showcasing the highest quality and packaged products and fresh produce.

Novel packaging solutions such as craft boxes and olive oil packaged mimicking aftershave bottles.

Could you take elements of old fashioned packaging & design and

reference these into new products?

Zeller Chocolatier produces classic chocolates here: their speciality is Moules du Lac (Lake Geneva Mussels) “Real lake mussels are small, black – and inedible” says manager Brigitte Zentilin.

Vintage packaging can lend a premium feel to everyday products. Might there be opportunities

here for gifting?

Restaurant Hotel de Ville

Duck confit served with foie graslentils

Geneva lake perch served with polenta, artichoke in a lemon butter sauce.

Trio of sausage; pork with fennel, heart and liver meatball and herb sausage. Served with a leek gratin.

Tender pork served with potato fritters

Fruit and cream in a pastry case and caramel sugar

Francois Wolfisberg delivered a class on macaroon making highlighting the skill and delicacy involved in making these age old treats.

Are there forgotten ingredients and recipes that you could leverage to tap into consumer’s

desires for traditional products?

Amuse Bouche of cold tomato soup with tuna and salmon and petit pois. Artichoke mousse flavoured

with truffle oil, brioche with flavoured mushrooms, sea snails and parmesan.

Cod fish, roasted tomato with basil, shrimps and a curry emulsion

Fantasies

Mango and pineapple crusty cannelonni, vanilla panna-cotta, licorice iceream

The glory of the French food market. Fresh produce, glorious flavours, bright colours, the smells of the fruit and lack of smell from the fish

St Antoine Market is the major market of Lyon, and a local favorite in the wealthier part of town - on the banks of the Saône River. It is a farmer's market, with local organic fruit and vegetables, flowers, cheeses, and other local specialties.

It is traditional for the Lyonnais to enjoy a few oysters on the banks of the Saone on a Sunday