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- Lyon's cuisine combines ingredients from the north with fresh, seasonal vegetables, wine, and olive oil produced in the valleys further south1. Lyon is considered the capital of gastronomy2. Traditional local dishes include3:
- Rosette lyonnaise
- Saucisson de Lyon (sausage)
- Andouillette (a sausage of coarsely cut tripe)
- Saucisson brioché
- Coq au vin
- Gras double (tripe cooked with onions)
- Salade lyonnaise, lettuce with bacon, croûtons and a poached egg
- Marrons glacés
Learn more:✕This summary was generated using AI based on multiple online sources. To view the original source information, use the "Learn more" links.Located in south-eastern France, Lyon is a geographic hub for agricultural produce. Its cuisine combines ingredients from the north – such as chicken from Bresse, Charolais beef, and ample cream and butter – with the fresh, seasonal vegetables, wine, and olive oil produced in the valleys further south.www.expatica.com/fr/lifestyle/food-drink/lyon-gastro…The cuisine of Lyon In 1934, the gastronome Curnonsky declared Lyon the capital of gastronomy. Restaurants and gastronomy Quenelle, Cervelle de Canut, Tablier de Sapeur, Coussin de Lyon, Volaille Demi-Deuil, Tarte à la Praline – so many exotic names to excite your imagination and taste buds!en.visiterlyon.com/taste-the-finest/restaurants-and …Traditional local dishes include:
- Rosette lyonnaise
- Saucisson de Lyon (sausage)
- Andouillette (a sausage of coarsely cut tripe)
- Saucisson brioché
- Coq au vin
en.wikipedia.org/wiki/Lyonnaise_cuisine - People also ask
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Learn about the Lyonnais cuisine, a rich and diverse culinary tradition that includes appetizers, main dishes, side dishes and desserts. Discover the ingredients, recipes and specialties of Lyon, such as quenelles, coq au vin, gratin dauphinois and bugnes. See more
- 1. Salade de foies de volailles (Chicken liver salad): lettuce with pan fried chicke…
- 2. Cervelle de canut (Silk worker’s brains): a cheese spread/dip. The dish has a ba…
- 3. Tripe soup (Pumpkin soup): nowadays served mainly in bouc… See more
Quenelles (Ground fish dumplings): mixture of minced and creamed fish, chicken, or meat, sometimes combined with breadcrumbs, … See more
- 1. Gratin Dauphinois (Gratin potatoes) a rich gratin of sliced potatoes and cream, …
- 2. Gratin de queues d’écrevisses(Gratin of crayfish tails)
- 3. Paillasson Lyonnais(Doormat from Lyon): a simple dish … See more
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Lyonnaise cuisine - Wikipedia
Regional wines are served at the bouchons of Lyon. The city is also famous for its morning snacks, formerly had by its silk workers. The mâchons, made up of local charcuterie, are usually accompanied by Beaujolais red wine. Traditional local dishes include:
• Rosette lyonnaiseWikipedia · Text under CC-BY-SA license10 essential dishes that define Lyon’s cuisine
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The cuisine of Lyon - Lyon Tourist Office
WEBThe cuisine of Lyon. Le Poêlon d'Or. The cuisine of Lyon. Le Poêlon d'Or. 29 rue des Remparts d'Ainay - 69002 Lyon 2ème. 04 78 37 65 60. www.lepoelondor-restaurant.fr/ …
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