France is famous for its cuisine, and Lyon is its gastronomy capital. The city in southeastern France hosts world-class dining establishments. It boasts some of the top chefs who create dishes that you can’t afford not to try. Lyonnaise cuisine has a rich heritage that dates back to the 16th century. From sweet treats to meat dishes to seafood, Lyon caters to a wide range of tastes with its culinary offerings. The region’s access to fresh produce is one reason it has so many delicacies. Lyonnaise dishes are a chance to taste some of the oldest French cuisines. Here are a few popular foods to add to your list as you wander on the banks of the Saône.
Cervelle de Canut
You can’t talk about the food in Lyon without mentioning the dish named after the region’s silk workers (canuts). Since the humble laborers could not afford the bourgeoisie lamb’s brain, they came up with a creamy cheese spread as an alternative. Cervelle de Canut is a blend of shallots, garlic, fromage frais, pepper, chives and salt usually served with boiled potatoes, baguette or toast. It can be a starter or aperitif.
Watch this video to get a glimpse:
Salade Lyonnaise
Would you like to taste the fresh vegetables that Lyon chefs get primarily from the valleys in the south? Then try the simple Lyonnaise salad. The green salad consists of bitter frisée lettuce, croutons, fried bacon and a poached egg. Alternatively, you can get one with chicken livers. Walnut oil and mustard are used for dressing. It’s hard to find a bistro or an eatery, also called bouchon, in Lyon that doesn’t offer the salad. Most people prefer the salade Lyonnaise for lunch. It pairs well with bread and cheese.
Watch this video to learn how to make this yummy salad:
Tablier de Sapeur
You can’t say you have experienced Lyonnaise cuisine without indulging in the rich tastes of tablier de sapeur. The main ingredient in this dish is beef tripe marinated in lemon juice, white wine, garlic, mustard and spices. After dipping it in eggs and then breadcrumbs, the tripe is fried. Tablier de sapeur has its origins in the era of Napoleon III. You can have it with potatoes, salad vegetables or gribiche.
Watch this video to get a glimpse:
Coussin de Lyon
Few places come close to Lyon and its desserts. Coussin de Lyon is among its most popular treats. Its history goes back to the 17th century, drawing inspiration from the silk cushion aldermen used to carry a candle and a crown when praying to the Virgin Mary to save the region from the plague. Voisin, the world-famous chocolatier, makes the dessert with a turquoise marzipan and a dark-chocolate ganache filling, flavored with curaçao. It’s perfect for winding down your evening after wandering in the city.
Watch this video to learn more:
Rosette de Lyon
The signature Lyon charcuteries are hard to pass up, especially if you love cold cuts. Rosette de Lyon is an iconic delicacy that you will find on most charcuterie boards. Native to the region, rosette de Lyon is a cured pork sausage usually served in large chunks. After flavoring with wine, peppercorns, sea salt, garlic and mixed herbs, the sausage is cured for a month, or several, giving it a distinct taste. It goes well with wine and cheese.
Watch this video to learn more:
Quenelle
Another pride of Lyon, quenelle Lyonnaise is a creamy dish of fluffy dumplings filled with pike (a freshwater fish) cooked with breadcrumbs, flour, and veal fat. The icon Méres of Lyon created the delicacy in the 19th century. La quenelle can be served with shrimp sauce, tomato sauce or béchamel. Apart from pike fish, poultry, meat and vegetables also make delicious fillings. The dumplings can be an appetizer or the main course.
Watch this video to learn how to make Quenelle:
If for nothing else, you should visit Lyon for the food and unique French cuisine when in France. Whether you like street food or not, you can find something delicious to delight your taste buds in the various bouchons around the city. Create memorable experiences and discover culinary adventures in Lyon.
Want to read more of our latest posts? check out our culinary experience in Weehawken.
After pursuing a career in opera and classical music, Katie Sullivan transitioned career paths into marketing for arts non-profits. As Marketing Manager for Limble CMMS, Katie takes that same passion for positively impacting lives by letting maintenance teams know that there is an easier way to manage–and get credit for–their amazing work.
