Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France. This was revolutionary, as it combined the fresh, diverse and indigenous nature of regional produce with the know-how of Florentine cooks. In 1935, the famed food critic Curnonsky did not hesitate to describe the city of Lyon as the "world capital of gastronomy".