“Montaland.” The name resonates with culinary excellence and musical talent. Today, we explore Rue Charles Montaland. It is named for a man of music. But perhaps there’s a dash of culinary artistry nearby too.
Rue Charles Montaland honors Charles Montaland. He was a renowned French organist. He also composed, improvised and taught music. Born in Lyon on February 14, 1910, Montaland left an indelible mark. He died on February 10, 1985.
Montaland’s musical journey began with studying composition. He studied with René Leibowitz. Later, he honed his skills in orchestration. His teacher was Manuel Rosenthal. For 30 years, Montaland shared his passion. He taught at the Lyon music conservatory.
Among his students was Pierre Yves Lenik. Lenik became a successful French film music composer. Montaland’s influence extended beyond the conservatory. A street in Villeurbanne bears his name. It is a testament to his legacy. An ensemble also carries his name: Ensemble Charles Montaland.
However, there’s another Montaland in Lyon’s story. Christian Montaland is a celebrated charcuterie. He carries the torch of Lyon’s culinary traditions. Christian is a master of pork. He crafts boudins, andouilles, saucisses and cervelas.
In the 16th century, these artisans gained permission. They could sell cooked pork. They became known as “chairs-cuitiers.” Later, they became charcutiers in the 17th century. Lyon’s charcuterie gained fame. It spread throughout Europe a century later.
Christian Montaland’s roots lie in Nord-Isère. This region is known for supplying Lyon’s charcutiers. The area’s climate is ideal for curing sausages.
Young Dauphinois apprentices learned charcuterie skills. They learned during the “tuade” of the pig. Many found work in Lyon’s charcuteries. Often, their mentors were fellow Dauphinois.
Christian Montaland apprenticed with Claudius Reynon. Reynon was a Meilleur Ouvrier de France in 1952. After seven years, Montaland ventured out on his own in 1989.
Today, C. Montaland employs a dozen people. They create pâté-croûte and boudin blanc. They also produce cervelas and saucisson. Their customers seek quenelles and saumon fumé. Montaland even makes a special Oreiller de la Belle Aurore.
The name C. Montaland honors family. It represents Christian, his wife Catherine and their sons. The Montaland family has won numerous awards. They have won for their boudin noir and pâté-croûte. They have also won for their saucisson chaud lyonnais. Their Cœur de Lyon pâté-croûte even placed fifth. It placed at the world championship in 2014.
Christian Montaland is one of the few. He still makes Oreiller de la belle Aurore in Lyon. He follows in the footsteps of C. Reynon. Since 2011, Montaland’s version is lighter than Reynon’s.
As we stand on Rue Charles Montaland, we remember Lyon’s heritage. It’s a blend of music and culinary artistry. It is a tribute to Charles Montaland. It also acknowledges Christian Montaland’s delicious contributions. Both add to Lyon’s vibrant cultural tapestry.