Bernard Morel

I cooked in the same bouchon on rue Mercière for twenty-five years, and before that I washed pans there as an apprentice at sixteen. When my knees told me to leave the kitchen, the owner suggested I take her customers on walks instead of feeding them, and that is how I started guiding in 2017. I know Lyon through its food: the tablier de sapeur, the quenelles, the andouillette that people either love or send back, the cervelle de canut that has nothing to do with brains. I also know the people who make it, from the cheese sellers at Les Halles to the families who still run the old bouchons behind the cathedral. My English is correct but not elegant, and I apologise in advance for the accent. I guide live on video now, walking Lyon with my phone and answering your questions in real time.