- Days
- 3
- Participants
- About 40 participants
- Destinations
- Lyon
Objectives
- Reward a high-performing team with a food-led experience rooted in a real culinary city
- Alternate hands-on moments with seated tables of the highest level
- Spend a full day in the Beaujolais vineyards with a family estate
- Keep the group small enough for personal service at every stage
Participant profile
Top sales performers, key accounts and senior partners of companies that value gastronomy and wine, travelling as a group of 30 to 50 with partners where relevant.
Day by day
- 1
Day 1
Day 1 – Arrival, old town and the table of Lyon
- Arrivals by TGV at Lyon-Part-Dieu (about 2 hours from Paris) and by air at Saint-Exupéry (about 30 minutes to the centre), with private transfers
- 14:00 – Check-in, then a guided walk through the traboules of Vieux Lyon and Croix-Rousse
- 17:30 – Aperitif on the terrace of the Fourvière hotel, with a view of the city
- 20:00 – Dinner in a bouchon led by a Meilleur Ouvrier de France, by shuttle (about 10 minutes)
- 2
Day 2
Day 2 – Beaujolais: vineyards, estate lunch and Lyon dinner
- 09:00 – Departure by coach for the Beaujolais (about 45 minutes to 1 hour)
- 10:00 – Walk in the vineyard and cellar visit at a family estate, with a tasting of the crus
- 12:30 – Long lunch at the estate, matched with its wines
- 15:30 – Return to Lyon, free time at the spa or in the Presqu'île
- 20:00 – Dinner at the historic house of a Lyon chef on the banks of the Saône, north of the city (about 25 minutes)
- 3
Day 3
Day 3 – Cooking workshop and farewell lunch
- 09:30 – Cooking workshop in teams, with local dishes prepared by each station
- 12:30 – Farewell lunch around the long table, with the dishes made by the teams
- 15:00 onwards – Private transfers to Part-Dieu station and Saint-Exupéry airport
Budget
From approximately 1,950 € per person excluding VAT
Indicative figure for 40 participants over three days with two hotel nights, covering lodging, all meals, the Beaujolais day, the workshop and private transfers. Tables of the highest level and estate lunches are priced according to the final selection; travel is quoted separately.
Frequently asked questions
Can the group dine at a starred table?
Some of Lyon's best-known houses accept groups on request, depending on their dining room size and calendar. For 40 guests we usually split the group between two tables or arrange a semi-private room, and we confirm availability before building the rest of the programme.
When is the best time for the Beaujolais?
Late spring and early autumn are the most pleasant, with the harvest period usually in September offering the liveliest atmosphere in the cellars. Estates are less available during the harvest itself, so we confirm dates with them early.
How are dietary requirements handled?
Dietary needs, allergies and religious requirements are collected at registration and passed to every kitchen before the programme. Lyon's cuisine is rich in offal and pork, so alternatives are agreed in advance rather than improvised on the evening.
