Dish finder in Lyon

A light dumpling of pike and choux, baked until it puffs, in a creamy crayfish sauce. The signature dish of the bouchons.

Frisée with hot lardons, croutons and a poached egg in a mustard dressing. A starter that eats like a meal.

Fresh fromage blanc beaten with shallot, chives and herbs, named mockingly after the silk weavers. Eaten with bread or potatoes, and meat-free.

A fat Lyon sausage, sometimes with pistachios or truffle, baked inside buttery brioche and served in thick slices.

Marinated beef tripe, breaded and fried, with sauce gribiche. Only for the adventurous.

A coarse tripe sausage, grilled and served with mustard and chips. Strong-smelling, and loved by those who love it.

Chicken braised with wine vinegar, tomato and garlic, ideally a Bresse chicken from just north of the city.

Thin potatoes baked slowly in cream and garlic until golden on top. The side dish that steals the plate.

A smooth, warm terrine of chicken livers, usually with a tomato sauce. Rich, and very Lyonnais.

Meat terrine baked in pastry with a layer of jelly, sliced thick. Charcutiers at Les Halles Paul Bocuse compete over it.

The silk workers' early meal of charcuterie, cheese and a pot of Beaujolais, still served by a few bouchons on weekend mornings.

Pink sugared almonds melted with cream into a bright pink filling. Sold by the slice in every pâtisserie, and in brioche form as the praluline.

Thin fried dough dusted with icing sugar, sold in bakeries in the weeks before Lent.