Lyon Specialties to Try (At Least) Once in a Lifetime

Grattons (also known as “Lyonese peanuts”) are another typical specialty, made from rendered animal fat or pork fat that is sautéed and then seasoned with salt and pepper. They are served as an appetizer, as a main dish with a salad, as a side dish, or used in tarts, pies, or other culinary specialties.

Good heavens! Here’s another specialty that has no shortage of loyal fans… The “Jésus de Lyon” is a dry sausage that’s rather small but quite thick. Flavor-wise, it’s absolutely incredible because it’s made exclusively from the finest cuts of pork. Your best companion for an aperitif or to accompany a cheese platter.

Although its name isn’t very appetizing, it’s simply a type of traditional fromage blanc typical of Lyon! Its origin remains unclear, but it may have been invented by the canuts (the former silk weavers of Lyon) in the 19th century…In any case, the freshness of the fromage blanc mixed with garlic, butter, and small onions continues to delight us.

It’s one of the great classics of local cuisine, found in many of our bouchons. A typical dish from “our grandmothers’ time,” it’s always a pleasure to share it around the table with family or friends.

A staple of Lyon-style family meals, brioche sausage can be enjoyed as a complete meal, sliced and even served with a side of lettuce. Whether homemade or enjoyed at a bouchon, the combination of piping-hot sausage and soft, fluffy brioche has won over everyone in Lyon.

Another timeless classic of Lyon cuisine, chicken in vinegar or wine is a Proustian “madeleine” for many of us… It’s a dish found on the menus of many restaurants in the city because it’s synonymous with instant pleasure and a real treat. A “must-try,” as any Lyonnais will tell you!

Another recipe that has won the hearts of many Lyonnais. Indeed, there’s nothing more comforting thana warm red wine sausage with sautéed potatoes (also delicious with polenta). It’s a dish you can easily make at home or enjoy at one of Lyon’s many bouchons.

Whilea pike invasion was ravaging the Saône River in the 19th century and the authorities were struggling to figure out what to do with all the fish that had been caught, pastry chef Charles Morateur decided to mix pike meat with choux pastry, thereby inventing the first Lyon-style quenelle. Its light and fluffy texture earned it its reputation, and it has become an integral part of Lyon’s culinary tradition.

This traditional Lyon dish consists of beef tripe marinated in white wine, breaded, and served in a sauce with potatoes. Its name is said to come from a former military governor of Lyon, who wore a leather apron and loved meat…

Cardoon is an heirloom vegetable belonging to the same family as artichokes. Cardoon season runs from August to October, and it is used primarily in Mediterranean cuisine. A traditional Lyon dish, cardoon gratin is a pure delight and ranks among the specialties of our gastronomy.

Could it be said that every major city in France has its own signature salad? Lyon’s version consists of green salad leaves, smoked bacon bits, bread croutons, and a poached egg. And let’s not forget the vinaigrette! Needless to say, it’s quite filling and is anything but a bland diet dish!

Here’s another regional specialty. So yes, you have to like strong cheeses. But still: Saint-Marcellin, which comes from the village of the same name near Lyon, is something else. It’s a small cheese but one with incredible flavor. It’s often served in a potato gratin, with roasted duck, or simply on a slice of toast… Be warned—we’ve told you so!

The word “bugne” is the French adaptation of the Lyonnais term “bugni,” which refers to a fritter. Sometimes crispy, sometimes soft, this little Lyonnais dessert is said to date back to the Middle Ages (some even trace it to ancient Rome!). This small, deep-fried pastry is so simple, yet so delicious, that it’s hard to stop eating them!People devour them, especially during the month of March when Carnival is in full swing!

Created by Lyon-based chef Alain Chapel, the praline tart was invented with the goal of adding a dessert to the menus of Lyon’s traditional bouchons. Its pink color makes it unique, and it has become a must-try pastry in the city. Be warned: you’d better have a sweet tooth!

Created by the Lyon-based chocolatier Voisin, “coussins” (made of marzipan and chocolate ganache) take up to 4 days to make! In 1643, during the plague epidemic in Lyon, the city councilors placed a gold coin on a silk cushion atop Fourvière Hill to ask the Virgin Mary to spare the city. Every year since then, the ritual has been repeated, inspiring the famous “coussin de Lyon”—a confection created in 1960 that symbolizes tradition and delicacy.