How to Get Around by Public Transportation

Public transport: Bus, Metro & Tram
TCL: https://www.tcl.fr/en - the network of public transportation in Lyon. This includes:
1. 4 metro lines (MA, B, C, D)
2. 2 cable cars (F1, 2)
3. 7 tram lines (T1-7)
4. 26 high frequency bus lines (C1-26)
5. More than 50 regular frequency bus lines (Bus 1, 2, 3, etc.)
Journey Planner: https://www.tcl.fr/en/journey-planner/route-finder
[pdf] Map of Lyon Metro, Tram & Bus (TCL): https://www.tcl.fr/en/pdf-plans
Velo’v bike rental: https://velov.grandlyon.com/fr/home
River Boat Shuttles
1. The Vaporetto https://en.visiterlyon.com/stay/access-come-and-move-in-lyon/transport-and-transfers/le-vaporetto-river-shuttle-on-the-saone
2. Water Taxi Lyon https://watertaxilyon.eu/
Car Sharing
1. Zity https://zity.eco/en/
2. Leo&Go https://www.leoandgo.com/
3. Citiz https://okmobility.com/en/rent/

Tips

Apps
1. Mytripnavi Offline map & travel guide
  https://play.google.com/store/apps/details?id=com.blogspot.shantiom2108ykk.lyonmetrobustclmap
2. Ticket https://www.tcl.fr/en/fares

Travel guide maps

Lyon-Saint Exupéry Airport

Departure and Arrival Flights
1. Departure flight information https://www.lyonaeroports.com/en/flight-and-destinations/real-time-flight?direction=D&date=2024-01-18&time=&terminal=&query=
2. Arriving flights https://www.lyonaeroports.com/en/flight-and-destinations/real-time-flight?direction=A&date=2024-01-18&time=&terminal=&query=
3. Airlines and terminals https://www.lyonaeroports.com/en/flight-and-destinations/airlines-tour-operators/airline
Transit guide-Connecting flights
Getting to the Airport https://www.lyonaeroports.com/en/access-transports/travelling-lyon-airport-city-centre https://store.lyonaeroports.com/en/access-transports/rhonexpress?_gl=1wpghup_gaMjM0MzQyNjg4NC4xNzA1NTMyNDAw_ga_RFXXVMBSVH*MTcwNTUzMjY1My4xLjEuMTcwNTUzMjY3MC4wLjAuMA..
Airport map
Transfer between terminals
Shop, Dine, Relax and do more
1. Dining https://www.lyonaeroports.com/en/shops/coffee-restaurants
2. Shop https://www.lyonaeroports.com/en/shops
3. Duty Free/Tax Free
Facilities and Services
1. Lounges, hotels and spas https://store.lyonaeroports.com/en/lounge-offers?_gl=1f4gkyq_gaMjM0MzQyNjg4NC4xNzA1NTMyNDAw_ga_RFXXVMBSVH*MTcwNTUzMjY1My4xLjEuMTcwNTUzMjcyNS4wLjAuMA.. https://www.lyonaeroports.com/en/shops/hostels
2. Taxi
3. Rideshare and Rental Car https://store.lyonaeroports.com/en/car-rental?_gl=11h1boc9_gaMjM0MzQyNjg4NC4xNzA1NTMyNDAw_ga_RFXXVMBSVH*MTcwNTUzMjY1My4xLjEuMTcwNTUzMjY3My4wLjAuMA..
4. Parking https://www.lyonaeroports.com/en/car-parks https://www.lyonaeroports.com/en/car-parks/car-parks-map https://store.lyonaeroports.com/en?_gl=1vf2lfe_gaMjM0MzQyNjg4NC4xNzA1NTMyNDAw_ga_RFXXVMBSVH*MTcwNTUzMjY1My4xLjEuMTcwNTUzMjcwMi4wLjAuMA.. https://www.lyonaeroports.com/en/access-transports/access-plan
5. Baggage Claim
6. Drop Off and Pick Up https://www.lyonaeroports.com/en/car-parks/drop-points
7. Lost and Found https://www.lyonaeroports.com/en/services/lost-and-found-item
8. Banking, Currency Exchange, ATM
9. Hotels
10. Traveling with Kids and Pets
11. Other Services/Accessibility

Other Experiences

Gay guide

https://mytripnavi.com/gay/lyon.pdf

Find more at other cities

https://mytripnavi.com/maps/all
https://mytripnavi.com/gay/

Foods you must try

Famous food top 5

The croissant
Escargots: Escargot is the French word for “snail,” from the Latin conchylium, “edible shellfish.” Definitions of escargot. edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic.
Macarons: A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and often food colouring.
Jambon-beurre: A jambon-beurre is a French ham sandwich made of a fresh baguette sliced open, spread with butter (salted or unsalted) and filled with slices of ham.
Steak tartare: In France, a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. artare, a French word that means to be served raw, is a dish of finely chopped meat. Traditionally, it was made from the ground muscle tissue of wild horses; today, it is most often made with beef or salmon. It’s usually eaten as an appetizer, but it can also be used in sandwiches and burgers.

Famous Sweets

Tarte Tatin: The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked.
Chocolate soufflé: Soufflé is a French word meaning “blown” or “puffed up.” It’s an airy dish made by whipping egg whites and folding them into a flavored base before baking. The goal is to make something light and airy, but soufflés aren’t always fluffy.
Crème brûlée: Why does crème brûlée mean? burnt cream French for “burnt cream,” crème brûlée is one of those desserts that seems simple to make, but in reality, requires quite a bit of finesse. The staple ingredients are cream, sugar, vanilla, and egg yolk. The best part? The crackly, caramelized top, thanks to either a kitchen torch or an oven broiler.
Canelé: A soft pastry cake flavoured with rum and vanilla, the canelé is distinguished by its perfectly identified cylindrical shape and the thin caramelised rind which gives it such a flavour.
Galette des Rois: A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a fève such as a figurine, often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize.

Famous Drinks

Vin: French wine
Pastis: Pastis is an anise-flavoured spirit and apéritif traditionally from France, typically containing less than 100 g/L sugar and 40–45% ABV (alcohol by volume).

Food trivia

C’est Bon means “It’s delicious”
February 2: is La Chandeleur (Candlemas), the feast day commemorating the presentation of Jesus at the Temple, and also France’s national crêpe day.
Fête du Pain (Bread Festival in Paris): This food festival begins on the Monday preceding May 16, the day of Saint-Honoré the patron saint of bakers, and ends the following Sunday.

Other famous foods

Cheese
French onion soup: French onion soup is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century.
Boeuf Bourguignon: is a French beef stew braised in red wine, often red Burgundy, and beef
Bouillabaisse: Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille.
Crêpes: French crêpes are soft, tender, and paper thin.
Salade Niçoise
Cassoulet: A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.
Quiche Lorraine: Quiche Lorraine is made of eggs, bacon and cheese.
Confit de canard: Duck confit is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal.
Ratatouille: is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.
Sole meunière: sole meunière (meaning “in the style of the miller’s wife”) is an exercise in simplicity: Dredge sole fillets in flour (the mill connection), sear them in butter, and finish them with a nutty brown butter pan sauce.
Terrine: A terrine (French pronunciation: [tɛ. ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Steak frites
Blanquette de veau: Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
Pot-au-feu: Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth and then the meat and vegetables. The dish is familiar throughout France, and has many regional variations. The best-known have beef as the main meat, but pork, ham, chicken and sausage are also used.