Breakfast: Start your day amidst the cheerful chatter of over a hundred French farmers and locals and the intoxicating aromas of their wares at the Marche Quai Saint-Antoine market. Set on the banks of the Saône and open as early as six in the morning, the market provides the perfect opportunity to begin your day with farm fresh produce, oven fresh cakes, the finest variety of French cheese and charcuterie, and other delectable gourmet foods.
Morning: If you’re a movie fan, you have Lyon to thank. The city is the home of Auguste and Louis Lumière, the inventors of cinematography and also the makers of the world’s first motion picture. Musée Lumière is the former abode of the brothers and a worthy tribute to the architects of modern cinema. From articles from the Lumière brothers’ everyday life to a 3D movie projector from 1903, every moment spent at the museum promises to be entertaining.
Lunch: For lunch, make your way to another local favourite, the Les Halles de Lyon Paul Bocuse market. Named after the famous French chef of Lyon, Paul Bocuse, this three-storied covered market offers everything from gastronomical delights to Lyonnaise cooking workshops.
Afternoon – Evening: Keep your cameras ready because today you are going to visit one of the prettiest medieval villages of Europe – Pérouges. Take a train or a taxi to arrive at this scenic fortified hamlet, situated on top of a small hill. Roam around its handsome cobbled alleyways and marvel at the remarkable medieval fortress-esque structures that make you think a knight in full armour is going to come riding around the corner at any moment. Don’t forget to stop at one of the many quaint cafés to sample la galette, a melt-in-the-mouth Pérouges speciality.
Dinner: Conclude your final day in the beautiful epicurean centre with an indulgent dinner at the three Michelin-star Paul Bocuse Restaurant. As the name suggests, the restaurant was founded by the legendary chef and master of ‘nouvella cuisine’, and serves a delectable variety of dishes perfected by the artists trained at the school of Paul Bocuse. Sea bass stuffed in puff pastry shell, truffle soup, lobster salad ‘à la française‘ and Bresse chicken truffled cooked in a bladder, fine French cuisine doesn’t get better than this. Complementing the delicious fare is the tasteful albeit quirky décor that gives you the feeling of dining within a Baroque theatre set.