Culinary Specialities in Lyon
You are visiting our beautiful city and you’re asking yourself which “Lyonnais” dish you should try ?
This article is made for you ! We will guide you !
There is only one rule : you have to be greedy
Despite it’s unappetizing name, the “Cervelle de canut” is nothing more than a … cheese ! Cervelle de canut is a specialty of Lyon, based on faisselle, olive oil and aromatic herbs, that you can eat as a starter as well as a dessert. It's already more enviable !
Cervelle de Canut
LE MENU DES LYONNAIS
Potato, cheese, cream : imagine a dish that mixes these three ingredients. Gratin dauphinois is there for you ! This comforting dish mixing creamy potatoes and melted cheese is very popular here in Lyon, but also in all France.
Dish based on “gras-double” (made from beef tripe) marinated in white wine and fried, which gives it a special texture and taste, with a crunchy exterior and melting interior.
Tablier de sapeur
Its beautiful red color conquers young and old, and its double crunchy / soft texture brought by its filling of pralines and its cream make it one of the unmistakable in Lyon.