Did
you know Lyon doesn't boast just one local dish or culinary special but
dozens ! :
Paquet de couenne (rind), grattons (pork scratchings), salade de pieds
de mouton ou de museau (sheep's feet or headcheese salad), lyonnaise salad,
gâteau de foie (liver), saucisson à cuire et autres sabodets (large cooked
sausages), échine de porc aux lentilles, andouillette (small chitterlings
sausage), gras-double (tripes), tablier de sapeur (veal tripe), tripe
lyonnaise, and we have more, like tête de veau vinaigrette (veal's head),
cardon à la moelle (cardoon with marrow), boudin aux pommes (black pudding
with apples), volaille demi-deuil (poultry with truffles), followed by
cheeses : strong or fresh cottage cheese whipped with herbs and fresh
cream : la cervelle de canut (silk-workers' brains), and pastry like bugnes.
Lyon's fame is not due solely to its numerous restaurants and " bouchons ", but also to another " river " besides the Rhône and the Saône, and that is Beaujolais wine. Thanks to the talent of the local Chefs and " Mères lyonnaises ", Lyon is well placed near the top, be it in the Michelin " Star wars " or the Gault et Millau " Chefs fights ".
Lyon's
repute is eventually due to its culinary tradition and its near-cult of
the arts of the table celebrated and upheld by the " gones " = locals.
As there is no better way to figure it out than tasting, let us go on
a discovery of Lyon's Gourmet Delights !
