The visits of the British royal family are all the more noticed in our region as they are rare. Prince Charles and his wife traveled to Lyon for the first time on May 8, 2018. A look back at this trip to the capital of Gaul which, let’s remember, since 1951 has been twinned with Birmingham, England’s second city.
Georges Képénékian, Mayor of Lyon, and Gérard Collomb, his predecessor, Minister of the Interior at the time, accompanied them throughout the day which started with the commemoration of the armistice of May 8, 1945 in the park of the head of gold.
Organized on Île aux Cygnes, the heir to the throne of England and the Princess of Cornwall laid a wreath at the foot of the war memorial in tribute to the soldiers and resistance fighters of the Second World War.
The day before in Nice, the royal highnesses paid tribute, this time, to the victims of the July 2016 attack.
In the same spirit, the visit of Interpol, the international police organization, made it possible to underline the commitment of the princely couple in the fight against terrorism. the visit took place in the company of Gérard Collomb, Minister of the Interior, Juergen Stock, Secretary General and Men Hongwei, President of Interpol (photo opposite).
Passionate about ecology and sustainable agriculture, Prince Charles discovered the activities of ISARA (Institut Supérieur d’Agriculture Rhône-Alpes) in Gerland. The school welcomes 1,000 students each year, future engineers specializing in agroecology and sustainable food systems, its two areas of excellence.
Then, the princely couple went to meet the leaders of a Villeurbanne association to help victims of domestic violence and sexual abuse, and a support structure for people in very precarious situations.
A final stop was needed in the realm of gastronomy. At Halles Paul-Bocuse, the Prince of Wales and Camilla – who wanted the place to remain open to the public – went to meet traders and customers in a warm atmosphere.
Côte-Rôtie, Saint-Marcellin, praline tart, macaroons, Lyon sausages… A moment of indulgence and discovery of wines, local products, and regional specialties around a cooking demonstration by chef Marc Boissieux with at menu: poached wild garlic dumplings, crayfish cream, Beaufort cheese, fried onions…