The very expression offered the opportunity for practising one of the favourite national sports: linguistic protectionism or la défense de la langue Française. Euroland, sounded too much like Disneyland (sorry, Eurodisney!) and was felt to be another symbol of the domination of the English language world wide. Some modernists suggested adding an e to land, thus Eurolande would not offend French spelling. However, the purists argued that such a compromise was nonsensical from a linguistic and grammatical point of view. The matter was brought to the consideration of the wise members of L'Académie Française. After careful deliberation, l'Académie gave its answer: officially at least, there would be no Euroland but a zone Euro. 

1Euro = 6.55957 Fr.
Euro currency converter: www.europa.eu.int/eurobirth

• For European Union residents living in France, opening a bank account in Euros may be worthwhile and would make money transfers easier. However, remember that the banks charge for converting your local money into Euro currency. Despite the official advertising in favour of the Euro, most bank managers will privately advise their customers to "wait and see" before opening a Euro account.
• For the time being, non-EU residents are better off opening a bank account in French Francs. 

The Lyon area has a number of bilingual schools which are often more receptive to the needs of international pupils. These establishments usually cater both to foreign and native children. Indeed, many French families consider learning a foreign language at a young age as an asset.

Some expatriate families choose to send their children to the Geneva International school in Switzerland, where international education is well-developed. [...]

A river: Fleuve et rivière
What's the difference between le Rhône and la Saône? "Facile!" French primary school pupils will yell. Le Rhône is un fleuve while la Saône is une rivière. And they may go to tell you that un fleuve is a main stream that flows directly into the sea, while une rivière is a tributary. Hence, le Rhône which flows into the Mediterranean is un fleuve. La Saône which runs into le Rhône at the Perrache confluent, is a mere rivière. 

The trouble is that where the French see two quite different things, English speakers have only one word, "river", and don't waste time quibbling over where the water is flowing. Beyond the anecdote, this example not only shows the limits of translation, but also that the French and the English language convey two different views of the world. To understand a language properly, and the people who speak it, you need to share the same world view. 

Who are les Lyonnais?

A mural Who's Who
The best panorama of Lyonnais celebrities throughout the centuries is to be seen on a wall. Indeed, trompe l'il frescoes are a local speciality. At the corner of quai Saint-Vincent and rue de la Martinière, 31 characters are depicted on a surface of 800 square metres. All those who have marked local life in the past 2,000 years are present: Emperors, saints, artists, industrialists, writers, film-makers and even chef Paul Bocuse. 

Guignol 
This local version of Punch and Judy embodies the authentic Lyonnais spirit. The Guignol puppet wears the traditional Canut dress and speaks with a distinct Lyonnais twang. Guignol is on the side of the poor and the oppressed, and always has a good laugh at the expense of the Authorities. Other colourful characters include Madelon, Guignols wife, rarely seen in a good mood, and Gnafron, always in need of a wee drink.  [...]

Les Mâchons
This local custom is slowly disappearing but you may still find a few cafés observing it. Traditionally labourers took a break at mid-morning to have a bite to eat. An assortment of cochonaille (pork meat, sausages) and a pot de Beaujolais usually kept them going till lunch time. In Lyon, where food is a life style, most traditional cafés also serve pub grub. The food is simple and wholesome as the menu depends on what's available on the days market. [...]

Bon Appétit !
A lexicon of Lyonnais cooking

La quenelle

In Lyon the real quenelle is made with pike (brochet). It should be eaten straight out of the oven and the quenelle should be souffléed. It is often served with a tomato sauce or a Nantua sauce (contains crayfish)

Le tablier de sapeur

a slice of beef or veal stomach usually served in fried or grilled breadcrumbs. Somewhat similar to tripe. 

L'andouillette

a hefty sausage made locally of calf's mesentery (a membrane enveloping the intestines)

Fromage de Tête / Salade de museau

beef or pork muzzle. Usually served cold with a vinaigrette.

Cervelle de Canuts (Canuts' brains)

No, the Lyonnais aren't cannibals ! This is a whipped cottage cheese blended with shallots, white wine, salt and pepper.

Les grattons

pork cracklings with herbs and spices. A crunchy apéritif snack. 

Gratin Dauphinois

borrowed from neighbouring Dauphiné and often served as a side dish. Gratin is made from thinly sliced potatoes, cream or milk, and is baked in the oven. Recipes vary from one family to another and are jealously guarded secrets.

Cultural conditioning is extremely hard to overcome. For some people it is harder than for others depending on their personal history and psychological make-up. Your motivation for taking up an assignment in Lyon (for example, career goals or research interests), your previous experience of dealing with foreigners, the degree of empathy (the ability to see things from another's viewpoint) you possess, your ability to tolerate ambiguity and refrain from judging unfamiliar ways, your expectations, etc. can all affect your long-term adjustment. [...]