Excellent holiday again, courteous, professional service.
Well done DialAFlight.
Dominic was extremely helpful and made our travel arrangements seamless including booking our seats on the flight.
Very efficient, friendly and extremely helpful
Taylor has been helping me make happy memories for years by recommending holiday destinations. Our last trip was absolutely wonderful and we had a fantastic time.
Great communication and response to transfer issues. Very impressed again.
I am always looked after really well
Great service, many thanks
Everything went well. Next time we would allow more time for the visit as the city was so lovely and so much to see.
Excellent help and advice from Cody, Callum and team
Very attentive service
Thank you Jerry Bushell and Marie for another fantastic service
Everything fine as usual!
You’re totally reliable. And it is a joy to be 'handled' by you. It makes travellling much easier
Taxi driver who picked me up from the hotel - I thought he was practising for Brands Hatch. Quite a reckless driver
Usual professional assistance we are used to.
Great trip, all sorted by Kelly.
Delighted that you managed to avoid any issues with the French Air Traffic Controllers strike, well done.
Jordan is very helpful and professional
The hotel Amadeus in Seville was excellent, so convenient for walking to all the main attractions.
Thanks Shaun - another lovely holiday
Keep it up. Superb
Thank you so much for sorting our car problem super quick!
Fantastic customer service from Peter when booking and great support when we were stranded because of an airport strike.
So nice to talk to a human! Solves so many issues/doubts - thank you!
The hotel was fantastic in terms of providing a relaxing stay throughout.
Brilliant service as usual..
Fantastic service as always. Really appreciated support when our flight was cancelled and personal call from our agent when we got home.
The personal touch, quick phone answering and helpline are very reassuring.
Gavin brilliant as always
Lyon makes you fat - or can do if you don't follow the advice of celebrity chef Raymond Blanc. I happen to be travelling on the inaugural Eurostar service from London to Lyons in the company of the Michelin-starred owner of Le Manoir aux Quat'Saisons.
He's a passionate ambassador for Lyonnais cooking, with good reason.
France's third largest city has a staggering 16 Michelin-starred restaurants and stupendous food markets - as well as Paul Bocuse, France's most celebrated chef, who is still - at 89 - turning out the very finest quenelles de brochet, a delicate mousseline of local freshwater pike.
But how to avoid getting fat? 'Never eat the whole head of a cow,' says M Blanc. 'Concentrate on a few parts, like the ears.'
I soon find myself dining on food cooked by a master of Michelin cuisine, Anthony Bonnet, head chef at my hotel, the Cour des Loges.
In the candlelit courtyard restaurant M Bonnet suggests a menu de dégustation. Fresh asparagus accompanied by a buttery oyster broth. Then exquisite cod, infused with cinnamon. The pink lamb and rosemary is swirled with wild hazelnut oil.
Cheese follows - including cellar-aged tomme from the nearby mountains, and a sticky Burgundian epoisses.
The next day I visit Les Halles Paul Bocuse, the food market. I've come to have a cooking lesson with chef Philippe Lechat, but first he offers me a tour of the various stands. Stallholders here are sages whose advice is received with as much reverence as if dispensed by an Old Testament prophet.
Back at Philippe's class, he sets me to work on a fresh tuna and mango timbale, showing me how to chop, de-seed and then rub the vanilla into the tuna until we have a mixture that tastes like some heavenly Pacific island.
There's more to Lyon than food. There's the cobble-and-clock-tower old town; the city art gallery (with Picassos and Matisses) and the startling new Confluence Museum. There are boat trips along the city's two rivers, and trendy rooftop nightclub Sucre.
The city also has homespun bistros, where Lyonnais cuisine was born.
There's blood sausage, cow's feet and pig muzzle, terrines, pickled herrings and flageolet bean salads.
Tomorrow I've booked myself into another Michelin-starred restaurant. Lunch is unlikely to be cow's feet or even cow's ears. But if it is, they'll doubtless be carefully balanced with Chablis, cream and an artful twirl of citrus.
First published in the Mail Online - October 2015
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