Lyon’s gastronomy is really something. With its pike quenelles, Canut brains and bouchon tradition, it’s easy to see why the city has been considered the capital of gastronomy for almost a century. Knowing your appetite for making the edible rhyme with the irresistible, we asked you on our Facebook page what your favorite sweet Lyonnais specialties were. And unsurprisingly, it’s a big one. And to add insult to injury, we’ve included a recipe at the end of the article that you won’t soon forget.
Praluline, Lyon’s Holy Grail
Praluline. This brioche sprinkled with pink praline is a real staple of Lyonnais gastronomy – so much so that every year, a competition is dedicated to it. Unquestionably one of Lyon’s best desserts, even though it originated in Roanne.
📍 Chez Pralus, from whom we owe the registered name Praluline, and which has three boutiques on the Presqu’île.
Our favorite
Tarte à la praline, the queen of the ranking
In the same vein, many of you have confessed to us that you prefer the pink praline tart! And we understand. With its candy-pink aesthetic and sweet taste, it’s hard to resist a praline tart. So, to help you master this Lyonnais dessert, we’ve included a recipe from a top chef at the bottom of the article… Bon appétit!
📍 Chez Sève, on the Presqu’île or at Les Halles Paul Bocuse
Lyon’s cushions, small but mighty
Cushions are the pride and joy of Lyon. If the name doesn’t ring a bell, they’re little cookies filled with a curacao-flavored almond paste, then wrapped in a thin layer of chocolate or powdered sugar.
📍 Lyon-based chocolatier Voisin, with stores all over Lyon
Bugnes, our Proust’s madeleine
It’s a love story between us and bugnes. A bit like Proust’s madeleine, most Lyonnais grew up with their grandmother’s bugnes (or from the bakery at 4pm). With good reason: these little golden doughnuts sprinkled with powdered sugar are a true Lyonnais tradition.
📍 Boulangerie du Palais, Maison Tourtiller, À la Marquise
The sweet quenelle, mamma mia!
We’re all familiar with the famous pike quenelles. But did you know that this dish is also available in a sweet version? Made with almonds and hazelnuts and coated in white chocolate, chocolate quenelles are a real delicacy that can be found in most of Lyon’s chocolate shops… How lucky we are!
📍 Violette et Berlingot, a small confectionery located at 52 Passage de l’Argue, Lyon 2
BONUS 👅: the recipe for praline tart by Cyril Lignac
Ingredients:
🍭 250 g pink pralines
🥛 25 cl liquid cream
🍥 1 roll shortcrust pastry (or even better, make your own!)
Instructions:
- Start by preheating your oven to 160°C (th 5-6).
- In a saucepan, put a tablespoon of water and add the liquid cream as well as the crushed pralines.
- Bring the mixture to the boil and cook over a low heat for 15 minutes, stirring regularly with a whisk. Remove the pan from the heat and leave the mixture to cool.
- Meanwhile, roll out the shortcrust pastry in your tart tin. Prick the tart base with a fork and bake for 8 minutes in the preheated oven.
- Once the pastry is pre-baked, pour the praline cream over the tart base and return to the oven for a further 12 minutes.
- You can serve the tart warm or hot, or leave it to chill in the fridge to solidify further. In this case, remember to take it out of the fridge about 30 minutes before serving.
- It’s ready to eat!