Inès Bonnet

I studied at a culinary school near Les Halles and now focus my calls on food history rather than tasting itself, since a screen can show a market stall just as well as it shows an old church. My Italian helps with visitors curious about Lyon's historic trade links to Italy through the silk industry. I keep a formal, structured pace to my sessions and prepare each stop carefully in advance. I always leave space at the end for questions that come up along the way.