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Quenelle de brochet
Fluffy dumpling made of creamed pike fish typically served with a rich crayfish Nantua sauce.
The must-try food that defines Lyon, FR's culinary culture
Fluffy dumpling made of creamed pike fish typically served with a rich crayfish Nantua sauce.
Frisée salad topped with crispy lardons, croutons, and a warm poached egg.
A whole Lyonnaise sausage baked inside a soft, buttery brioche bread loaf.
A specialty of breaded and fried tripe, marinated in white wine and lemon.
A fresh cheese spread made with fromage blanc, garlic, shallots, and herbs.
A vibrant pink dessert tart made with crushed sugar-coated almonds and cream.
A distinctively flavored sausage made from pork intestines, often served grilled.
Chicken pieces slow-cooked in a decadent sauce of cream and mushrooms.
An iconic large, dry-cured pork salami frequently served as part of an appetizer.
A seasonal gratin made from cardoons, a stalky vegetable similar to artichokes.
A delicate savory pudding made from pureed chicken livers, often served with tomato sauce.
A coarse, rustic sausage made from pork head meat, traditionally served warm.
Deep-fried dough ribbons dusted with icing sugar, traditionally eaten during Carnival.
A small, soft-ripened cow's milk cheese that is a staple of Lyon's cheese boards.
A hearty dish of salt-cured pork served with green lentils from the nearby Le Puy.
A thick, crispy potato pancake made from grated potatoes fried in butter.
Slices of rich blood sausage served with caramelized or sautéed apples.
A premium, wide, dry-cured pork sausage known for its high quality and texture.
Chicken braised in red wine, typically using the local Beaujolais or Burgundy varieties.
A pale green chocolate and marzipan confection shaped like a silk cushion.