This summer, let Volotea take your taste buds on a journey from Lyon. The airline has teamed up with talented Lyon chef Grégory Cuilleron to offer a unique culinary experience on flights from Lyon Saint Exupéry. From 10 June, you can enjoy an exclusive creation free of charge: the delicious Cookie à la praline by Grégory Cuilleron, a tribute to Lyon’s gastronomic heritage.
A celebrity chef is on board…
The relationship between Grégory Cuilleron and Volotea began on an unforgettable evening when the chef delighted guests with his expertise to celebrate the 60 million passengers carried by the airline since its creation. This success naturally led to a summer collaboration, a first for Volotea in France. Grégory Cuilleron, former Top Chef contestant and founding chef of the 5inq Mains restaurant in Lyon, is a strong advocate of good food in France. An inspiring chef with a multi-faceted career path, he is now widely respected for his passion and talent in the kitchen.
The Cookie à la Praline, a tribute to Lyon and its culinary tradition
Created especially for Volotea, the Cookie à la Praline will be distributed free of charge on all Volotea domestic flights departing from Lyon from 10 June and until September. Crunchy on the outside and soft and creamy on the inside, this deliciously indulgent treat showcases the famous pink praline, a speciality that is emblematic of the Lyon region. This nod to Lyon is more than just a biscuit: it’s an invitation to discover the local flavours and savour the authenticity of this city renowned for its gastronomic treasures. This is the perfect detail to make your trip even more enjoyable (and delicious!).
To mark the occasion, we asked the famous Lyon chef a few questions to find out more about his career, his tastes and his partnership with Volotea.
Can you tell us about your career path and what made you become a chef?
Cooking has always been a passion of mine, even if it wasn’t my original goal. I started out studying communications and law. Then, after taking part a number of cooking competitions, it became clear that I should become a chef.I skipped the traditional route and learnt directly on the job instead. It was longer and more challenging, but incredibly rewarding. Today, I’m delighted to be working in this profession. What I love about cooking is that the tastes and flavours bring everyone together, a real sense of connection that fascinates me.
What are your main culinary inspirations and influences from Lyon cuisine?
Lyonnais cuisine, although often influenced by winter, is a real treasure trove, full of deep flavours. I love working with small local businesses and using products sourced from our region. We’re fortunate to have fish from the lakes and rivers, and I really love showcasing them in my dishes. Vegetables from the Rhône Valley, such as asparagus and seasonal peas, are also a must for me and my cooking. As for sweets, praline is a classic ingredient that forms the basis of many of my favourite Lyonnais desserts.
What thrills you most about this partnership with Volotea?
One of the things that really excited me about working with Volotea was the opportunity to highlight my culinary heritage. Lyon, the city I love, is an amazing tourist destination. I also value the transversal nature of this project. As an airline, Volotea represents the spirit of travel and discovery. I think it’s a great idea for an airline to offer its passengers the chance to discover the riches of a region.
What made you choose to create a praline cookie for this occasion? What does this dessert mean to you and to Lyon?
When the partnership with Volotea was first planned, we thought it would be a good idea to create something sweet. We chose a sweet option because there are many sweet moments in the day. I like biscuits because they’re travel-friendly, easy to take with you and keep well. So making a cookie was an obvious choice for me. I love their texture and how they remind us of other times. And since we had to represent Lyon, it was unthinkable not to use praline, our signature confection. Praline is an authentic symbol of our region and I’m delighted to celebrate it in this cookie.
Your favourite dish?
Chicken in cream
Your go-to ingredient?
Ginger
A top pick for a restaurant in Lyon?
Le Bistrot du Potager, (7th arrondissement)
If you could only visit one place in Lyon?
The Gallo-Roman theatre (5th arrondissement)
Your ideal travel destination?
Greece
Your favourite music while cooking?
Bossa Nova
