As Lyon is also known as the capital of Gastronomy in France, you cannot leave the city without trying their local dishes. Where and what to eat in Lyon? There are several choices. First, local restaurants. Second, the local markets selling fresh fruits and vegetables. Third, the small stalls selling their homemade biscuits, charcuterie, ready to eat meals, and seafood. Witness the vibrant community weaving its way through the market. Understandably people are trying to finish their “Faire de Course” as the market is not open every day and usually closes around one in the afternoon.
Visiting Les Halles de Lyon–Paul Bocuse should be in the itinerary too. It is a popular marketplace named after Lyon’s celebrated chef, a frequent visitor who got his ingredients at the gastronomic hotspot. Unfortunately, it was close at the time of visit. I can imagine how bustling this place must be on regular days.
WHERE TO EAT IN LYON
A typical restaurant found in Lyon is a Bouchon, which serves traditional Lyonnaise cuisine. Seeing those red and white checkered tablecloths and warm décor makes it homey. It’s definitely worth the try. There are several bouchons to choose from. Just take your pick. Our first try of Lyonnaise cuisine did not disappoint. It was a positive experience, with great food, excellent and friendly service. Although the place was tight and packed, typical of a family-run Bouchon, we felt we had value for our money. In fact, I liked the food so much that I am inspired to recreate the recipes at home.
We went to Restaurant Le Vieux Lyon at 44 Rue Saint-Jean as recommended by one of the locals. Indeed there are plenty of bouchons to try out for our next visit.
WHAT TO EAT IN LYON
Saucisson Brioché
This was the first time I tried this dish, and it was love at first taste. A whole sausage stuffed in brioche bread served with vegetable salad on the side. The stuffed sausage was firm and juicy; meanwhile, the brioche was less sweet than the regular brioche, which was a perfect match for a savoury filling. The tangy taste of vinaigrette from the salad balances out all the elements of this authentic Lyonnaise dish. This is a musty try when in Lyon.
Cervelle des Canutes, Charcuterie, Pomme de Terre Vapeur
Another Lyon speciality, the highlight of this appetizer, is the Fromage blanc seasoned with herbs such as chives, garlic, shallots and drizzled with olive oil. This dish served with finely sliced smoked ham and steamed potatoes. Although it is a simple dish taking after the name of the canuts (silk workers in Lyon), it opens up the palate ready for the next course.
Suprême de volaille Sauce aux Cêpes, Frites Maison
The richness of cream with fresh herbs and the earthy mushroom combined with the homemade fries sealed the deal for me. This is one poultry dish I can eat over and over again.
Tablier de Sapeur
A staple in a Bouchon Lyonnaise’s menu made from beef tripe, marinated in mustard, breaded and fried. Often served with sauce gribiche with chives and boiled potatoes. Whereas this restaurant served it with a choice of different side dishes and sauces. This order was with saffron rice and shallot sauce.
Tarte aux Pralines et Chantilly
After generous portions of first and second courses, I thought I no longer had room for dessert. Who would miss trying a local dessert? Not me! The bright red coloured praline tart is eye-catching. I liked this dessert. However, I would reduce the whipped cream served with it to a dollop.
These dishes are not even half of what Lyon can offer. Undoubtedly, other recipes are yet to be discovered. If you visited Lyon and tried some specialities, please comment below; who knows, I might be able to try them next time too.
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