text: Lyon has a long and chronicled culinary arts tradition. The noted food critic 
  Curnonsky referred to the city as "the gastronomic capital of the world",[55] a claim 
  repeated by later writers such as Bill Buford.[56] Renowned 3-star Michelin chefs 
  such as Marie Bourgeois[57] and Eugénie Brazier[58] developed Lyonnaise cuisine into 
  a national phenomenon favoured by the French elite; a tradition which Paul Bocuse 
  later turned into a worldwide success.[59] The*bouchon*is a traditional Lyonnais 
  restaurant that serves local fare such as sausages, duck pâté or roast pork, along with 
  local wines. Two of France's best known wine-growing regions are located near the 
  city: the Beaujolais region to the north and the Côtes du Rhône region to the south. 
  Another Lyon tradition is a type of brunch food called "mâchons", made of local 
  charcuterie and usually accompanied by Beaujolais red wine. Mâchons were the 
  customary meal of the canuts, the city's silk workers, who ate a late-morning meal 
  after they finished their shifts in the factories.[60] 