Lyon is one of the unmissable culinary destinations of France. This class will try and distil the magic of Lyon to six dishes to be paired with three iconic wines of the region. You will be enchanted by a classic white Burgundy, followed by a youthful Beaujolais, and then a flavoursome Burgundian Pinot Noir. The Lyonaise bouchons are the restaurants that serve the most traditional dishes and delicacies and where inspiration has been found for this class. You will begin with Quenelle and Cervelle de Canut-two perfect appetisers. Then you will be tempted with Saucisson brioche and potatoes au gratin, followed by a typical salad. You will end with Tarte aux pralines, a delicious almond cake sprinkled with red sugar. Rejoignez-nous et bon appetit!
Food & Wine of Lyon – Rosa & David
Course Description
Step into the heart of France with South Australian food identity Rosa Matto and WEA Wine Tutor David Crossman for a culinary and wine experience that brings the charm of Lyonnaise bouchons to life.
Widely regarded as the gastronomic capital of France, Lyon is home to bold flavours, rustic elegance, and time-honoured culinary traditions.
In this immersive class, you’ll taste six authentic dishes inspired by the city’s iconic eateries, beginning with delicate Quenelle and tangy Cervelle de Canut, moving through Saucisson brioche, gratin potatoes and a classic Lyonnaise salad, and finishing on a sweet note with the vibrant and nutty Tarte aux Pralines.
Complementing the food, you’ll sample three wines that express the character of the Burgundy and Beaujolais regions – a classic white Burgundy, a youthful Beaujolais, and a rich Pinot Noir from Burgundy.
Rosa will guide you through the origins and preparation of each dish, while David introduces the wines, their styles, and how they pair with the food. Together, they’ll paint a vivid picture of Lyon’s culinary culture, blending storytelling, demonstration, and guided tasting into a sensory and educational experience.
Rejoignez-nous et bon appétit!
Over the course of three hours, you’ll taste three wines. While this is generally considered a moderate pace, it’s important to understand that everyone metabolises alcohol differently, and individual tolerance levels can vary.
Please note that participants must be aged 18 or over to attend this course.
Course Structure
The session will begin with a warm welcome and introduction by Rosa and David, setting the scene with insights into the historical, cultural, and geographical context of Lyon’s food and wine.
Rosa will then demonstrate six regional dishes step-by-step, sharing techniques, stories, and tips as the aromas fill the room.
Students will get to taste each dish as it's prepared, with three of them carefully paired with a glass of regional wine.
David will lead an informal discussion about each wine’s characteristics, production methods, and its harmony with the dish.
Throughout the session, there are plenty of opportunities for students to ask questions, share their impressions, and engage in lively conversation.
By the end of the class, everyone leaves with a complete set of recipes, a summary of wine styles, and a full heart (and stomach).
Course Learning Outcomes
By the end of the course, students will be able to:
- Appreciate the food and wine traditions of Lyon and surrounding wine regions
- Identify key characteristics of Burgundy and Beaujolais wines
- Understand basic food and wine pairing principles
- Replicate six authentic Lyonnaise dishes at home
- Expand their food and wine vocabulary
- Recognise the historical and regional influences on Lyonnaise cuisine
- Gain confidence in tasting and discussing wine in an informed way
- Enjoy the shared experience of learning through food and wine
Your Tutor is Rosa Matto
Rosa Matto commenced with the WEA in 2014.
Rosa's career in teaching and hospitality spans four decades.
Currently, her recipes appear in SA Life magazine. She is Leader of SLOW FOOD SA and holds very strong views on inclusivity regarding food sources and targeting food waste.
Another of Rosa’s great obsessions is travel. So, her recipes and knowledge come from her years of leading travellers through Europe and SE Asia. Of course, her particular passion is the food, wine and culture of Italy where is has lived and travelled widely, over many years
She is also a great gardener – and most of the produce she uses is from her own or her assistant, the very talented, Nancy Colarco’s, garden. Being a gardener influences her food – it is always local, seasonal and accessible.
The recipes are carefully written and the classes offer great tips for adaptation, and transformation, for you and your family.
Your Tutor is David Crossman
David Crossman BA, Grad Dip Ed, Cert IV WTA has been teaching at WEA since 1994.
David has a background in secondary school teaching, with a long-term interest in wine. While spending six months in France experiencing their wine culture, he developed an even greater enthusiasm. He was even invited to judge French wine at the Concours Agricole de Paris!
Since returning to Australia David has been involved in secondary education, adult education and wine activities. He has completed an Advanced Wine Studies course at TAFE, and has experience in wine sales as a wholesaler and retailer. He also has experience as both a teacher and administrator in adult education, and has taught the TAFE competency ‘Wine Evaluation’.
David truly believes that wine is made to be enjoyed, so his wine courses are designed to be enjoyable too.
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