Short answers, pulled from the story.
Lyon earned the title Capital of Lights from the Fête des lumières, a four-day festival beginning every the 8th of December. The festival originated as a celebration of thanks to the Virgin Mary, who was said to have saved the city from a deadly plague in the Middle Ages. During the event, residents place candles called luminions at their windows and the city projects large-scale light shows onto historic monuments.
Yes. Auguste and Louis Lumière invented the cinematograph in Lyon, with 1895 as the key year. The Institut Lumière, built as Auguste Lumière's house, preserves many of their early inventions and cinematic and photographic artefacts.
A traboule is a narrow passageway that passes through buildings and links streets on either side. The first traboules in Lyon are thought to date from the 4th century. They were originally used by silk workers to move from their Croix-Rousse workshops to the textile merchants below, and were later used during World War II to evade Gestapo raids.
OL Lyonnes has won the UEFA Women's Champions League eight times, including five consecutive editions from 2016 to 2020. The team also won fourteen consecutive top-flight French championships between 2007 and 2020.
Lyon rose up against the National Convention and supported the Girondins, leading to a siege by Revolutionary armies lasting more than two months before the city surrendered in October 1793. Jean-Marie Collot d'Herbois and Joseph Fouché oversaw the execution of more than 2,000 people, and the Convention renamed the city Commune-Affranchie, decreeing that Lyon no longer existed.
The food critic Curnonsky gave Lyon that title, and later writers including Bill Buford repeated it. The city's culinary tradition centres on the bouchon restaurant, local dishes such as quenelle and salade lyonnaise, and proximity to the Beaujolais and Côtes du Rhône wine regions. Michelin three-star chefs Marie Bourgeois and Eugénie Brazier developed Lyonnaise cuisine into a nationally recognised tradition, which Paul Bocuse later brought to worldwide attention.