You can't stay in Lyon without eating at a "bouchon lyonnais".


They offer simple dishes consisting of pork accompanied by Beaujolais or Côtes-du-Rhône.


Here are some names of Lyon specialties: grattons (grilled pieces of pork rind), Lyonnais sausage, rosette, cervelas, sapeur apron, quenelles. Cheeses also have a place of choice with, for example, cervelle des canuts (commodified white cheese), Saint-Marcellin from Dauphiné. For lovers of sweets, bugnes are also a Lyon specialty.


But Lyon are also great chefs. Historically, it was women who brought their letters of nobility to Lyon gastronomy from the 18th century, Dame Guy, La Génie, and in the 19th century, La Mère Fillioux, la Mère Brazier, etc. Today, the most famous is undoubtedly Paul Bocuse. Since 1987, the Bocuse d'Or has been awarded, one of the most prestigious culinary competitions in the world, the final of which takes place in Lyon each year.
 

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