Our itinerary will include (but not be limited to) visits to:

Gare Part Dieu to Les Halles Paul Bocuse for a visit to several artisan charcutiers, to pick up full specimens of:

• Saucisson Lyonnais
• Saucisson Rosette Lyonnais
• Saucisson sec La Colette (Sibilia)
• Saucisson “Jesus”

2 visits to artisans to pick up examples of their Lyonnais charcuterie specialties:

• Saucisson à Cuire et Sabodet
• 3 types of Pâté Croute
• 3 local Terrines
• Saucisson Brioché Lyonnais

Return to Plum Lyon Teaching Kitchen to assemble a taste and comparison board of the hoard (12
distinct local charcuterie specialties with local wines).

The group will travel together by public transport and on foot.