Discover the typical Lyonnais dishes that you must taste for a better experience of French cuisine. Once you know the basis of Lyonnais specialties, it is high time to familiarize yourself with the typical dishes of Lyonnais restaurants. As in France in general, and in Lyon in particular, the main meal typical of Lyonnais will consist of an aperitif, a main dish, a side dish and a dessert.
Poultry liver salad : salad with fried chicken liver
Canut brain : a cheese spread. The dish has a white cheese base, seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.
Tripe Soup (pumpkin soup): nowadays mainly served in corks.
Head cheese (head cheese pork) - and the surprise here. The cheesy head is not what you think it is. It is not a dairy cheese, but a terrine or a meat jelly made from the meat of calves or pigs, or less commonly sheep or cows. It’s a type of cold cuts.
Donkey Snout Salad (literally, "donkey nose" salad): Bacon and egg salad.
Lapping salad (Sheep's feet salad)
Head of veal (poached calf's head): generally made from beef, veal or veal brain.
Lyonnaise salad : green salad served with bacon, croutons, mustard vinaigrette and a poached egg.
Poultry cake (Chicken liver cake)
Black pudding : black pudding, usually served with hot apples.
Pork pork : rosette, jesus, sausage are different types of air-cooked pork.
Lyonnaise onion soup : an onion soup (of course 😉 )
Artichoke hearts foie gras
Brioche Lyon sausage it's the sausage cooked in a bun.
Cooked sausage (cooked sausage): This is a large boiled sausage that may contain pistachios or truffles and served with boiled potatoes and butter.
Tripe à la lyonnaise : gratin of tripe fried in thin strips of onion and garlic and toasted in the oven with the breadcrumbs. It is usually served with mashed potatoes.
Cardoon with marrow is a very typical vegetable prepared in gratin with a kind of cream béchamel and flavored with bone marrow.
You can find all these specialties in meal trays, Gourmet's Lyon, In Lyon.
Quenelles (ground fish dumplings): a mixture of minced and creamed fish, chicken or meat, sometimes combined with breadcrumbs, with a light egg binding. It is the most famous, popular and typical meal of the Lyonnais region. It takes a lot of time and is difficult to make, so watch how the real chef prepares them.
Coq au vin : chicken, herbs and vegetables cooked in a Burgundy wine sauce; very popular in Lyon
Sapper Apron : a part of the beef stomach that has a typical honeycomb shape, boiled and marinated in white wine before being breaded with breadcrumbs
Pot au feu : French stew made from beef such as oxtail or marrow with turnips, potatoes, leeks, celery and carrots
Chicken of "Bresse with Morels or Chicken of Bresse with cream (Chicken Leg Stuffed with Morels or Chicken with Cream Sauce) made from Bresse Chicken located near Lyon and so this is his specialty
These dishes are also part of the specialties that you will find in Lyonnais trays.