The food of Lyon & Lyonnais

Lyon’s bouchons are associated with a generous repertoire of local dishes, including salads, dumplings and charcuterie. The city’s cooking draws on neighboring food-producing areas too. Use the menu to compare textures and preparations, rather than assuming that every Lyonnais dish is a heavy meat course.

Salad and dumplings

Salade lyonnaise combines greens with bacon, egg and croutons. Quenelles offer a softer texture, with plain or fish-flavored versions baked under different sauces. The sauce and portion size help determine whether a dish suits a starter or a fuller meal.

Know the sausage

Andouillette is an offal-based preparation with a pronounced character, distinct from US smoked andouille. Lyonnais versions have their own composition, so ask about the filling if it is new to you.