While the World Cup is in full swing with a highly anticipated Paraguay vs. France match this weekend, Lyon is gearing up for a very different competition. More local, certainly, but no less exciting, and featuring some big names as well. Imagine: 300 kilos of pralines, 250 kilos of cream, and another 150 kilos of sweet pastry…a lineup that’s anything but defensive!
Thomas Dura takes on the record for the largest praline tart at the Poussineau Festival
Meet the “Mbappé of confectionery.” At just 24 years old, this local prodigy has everything it takes to succeed. Thomas Dura, the young champion, is no stranger to the spotlight. In 2025, he won the World Praline Tart Championship with a tart featuring a design inspired by the stained-glass windows of Saint-Jean Cathedral. A true work of art that he hopes to recreate in XXL format this weekend. On Saturday at 1:30 p.m., the public can watch as the various components—which took over 90 hours to create—are assembled. At 3:30 p.m., a notary will come to certify the record, and then the tart will be divided into 2,500 slices to be sold to the public.
It’s at the Poussineau Festival that you’ll be able to enjoy a slice of this rather special praline tart. Curious visitors can stroll through the Place de la Croix-Rousse, tart in hand, to the rhythm of the concerts and other entertainment on offer. In any case, the people of Lyon will be able to sing the famous “Bring the cup home” starting Saturday to celebrate this historic achievement!
But then again, is praline really a Lyon specialty?
If you’re a staunch defender of Lyon’s culinary heritage, move along and don’t read what follows… Because while the legend of the Lyon praline is deeply rooted in people’s minds, we must give credit where credit is due.
Let’s rewind… In the early 17th century, a certain Clément Jaluzot, maître d’hôtel to Count César de Plessis-Praslin, invented a small confection made of almonds coated in caramelized sugar. In 1630, he opened his shop “La Maison de la prasline” in Montargis , named after his former master. Over time, the “s” was dropped from “prasline,” it took on a rosy hue, and it spread throughout France. In the 19th century, a couple of innkeepers from Savoy popularized the “gâteau de Saint-Genix, ” a brioche topped with pralines that was even showcased at the 1867 World’s Fair in Paris.
Lyon won’t be long in rolling up its sleeves to produce its praline confections and desserts, including the famous praluline created in 1955 by Auguste Pralus and, 15 years later, the praline tart by Michelin-starred chef Alain Chapel. Success was immediate, and just like the “cervelle de canut” or the “tablier de sapeur,” the praline tart is now a staple on every menu at Lyon’s traditional bouchons. Ever since then, it’s been widely accepted—more out of a love of good food than historical accuracy—that the praline tart is a local specialty…
