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

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It is a cooked pistachio sausage, surrounded by a beautiful golden brioche. Is there a better way to start the meal ?

Saucisson brioché 

brioche sausage

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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

canut brain

LE MENU DES LYONNAIS

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It is a soft dough mixed with meat,

fish or offal, then added to flour or breadcrumbs. Quenelles are

usually served with a béchamel or tomato sauce.

Quenelle

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Gratin Dauphinois

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.

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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

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A soft cheese that will make you melt with pleasure.

Saint-Marcellin

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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.

Tarte aux pralines

praline pie

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Bugnes : An integral member of the doughnut family, this delicious dough is dipped in oil and covered with powdered sugar. You can find them from January in all good bakeries.

Bugnes

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Confiserie based on chocolate ganache coated with marzipan, the Lyon cushion is perfect to finish the meal.

Coussin de Lyon