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
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
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
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
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.
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.
Tarte aux pralines
praline pie
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
Confiserie based on chocolate ganache coated with marzipan, the Lyon cushion is perfect to finish the meal.