Our guide to Lyon local specialites and food

A     B     C     F     G     J     M     O     P     Q     R     S     T

A

Andouillette de Lyon 

[ɑ̃dujɛt]
n.f.
Pork belly sausage spiced with onions, parsley and
served hot.

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B

Bouchon

n.m.
Traditional Lyonnais restaurant serving the most typical local specialities. 

Boudin

[budɛ̃]
n.m.
Black pudding or blood sausage. 

Bouton de culotte

(Trouser button)

n.m.
Very small, round cheese made from goat’s milk.

Bugnes

n.f.
Thin, twisted ribbons of fried batter, also known as angel wings.

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C

Cardons à la moelle

n. m.
Cardoons (similar to artichokes) prepared with marrow and
served in a gratin. 

Cervelas truffé

n. m.
Small, short sausage, somewhat like baloney, with
truffles and pistachio, served cold with vinaigrette. 

Cervelle de canut 

(silk worker's brain)

n. f.
White cheese with a slight garlicky flavour, served with
salt and pepper and laced with chives.

Cochonailles

/kɔ.ʃɔ.naj/
n. f.
A plate of assorted cold pork products, ham and various
sausages, with pickle and mayonnaise garnish.

Coussin de Lyon

(Lyon pillows)

n. m.
Sweets made with green almond paste. 

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F

Foie de veau

n.m.
Veal liver, served grilled (hot) or marinated (cold)
with sauce.

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G

Gâteau de foie de volaille

n.m.
Speciality made from chicken, or other poultry liver. 

Gésiers

n.m.
Gizzards, sliced and served warm on a bed of salad. 

Gras double

n.m.
Tripe served hot or cold, with onions.

Grattons

n.m.
Pork scratchings.

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J

Jésus

n.m.
Traditional Lyonnais salami. 

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M

Mâchon

n.m.
Morning snack made up of a selection of cold cuts.

Museau de boeuf

n.m.
Slices of beef muzzle with chopped
onions and vinaigrette. 

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O

Oeufs meurette

n.m.
Poached eggs served with wine sauce, croutons, bacon bits and white onions.

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P

Petit salé aux lentilles

n.m.
Salted pork with lentils.

Pied de cochon

n.m.
Pig trotters served grilled or marinated with sauce.

Pied de veau

n.m.
Calves feet, served grilled or marinated with sauce.

Le pot Lyonnais

n.m.
Small glass bottle with a thick bottom holding just under half a litre of liquid.

Praline

n.f.
Almonds wrapped in cooked sugar.

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Q

Quenelles

n.f.
Dumplings made from milk, flour, eggs and butter, all
flavoured with fish, poultry, morel mushrooms or truffles.

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R

Rigotte

n.f.
Small soft cheese made from goat’s milk.

Rosette

n.f.
Salami.

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S

Sabodet

n.m.
Pork head sausage served hot.

Saint-Marcellin

n.m.
Small soft cheese made from cow’s milk.

Salade Lyonnaise

n.f.
Frisée lettuce with bacon bits, egg and croutons.

Saucisson a l’ail

n.m.
Sausage with a slight garlic flavour, served sliced.

Saucisson sec

n.m.
Dry, less fatty salami.

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T

Tablier de sapeur

(Soldier's apron)

n.m.
Marinated tripe of beef, veal or pork, coated with
breadcrumbs and fried.

Tête de veau

n.f.
Chopped head of veal, served with piping hot
ravigote (oil and vinegar) or gribiche (crushed hardboiled
egg in a vinaigrette.

Tripes

n.f.
Beef, veal or pork tripe served hot.