Top 19 Traditional Foods
in Metropolitan Lyon

Bernachon is a family-run chocolate house from Lyon, founded in 1953 by Maurice Bernachon, and today stands as one of the most authentic representatives of French artisanal chocolaterie. What sets it apart is the fact that it is among the few producers that craft chocolate entirely bean-to-bar, meaning they control every stage from cocoa bean to finished product.

Bernachon roasts, grinds, and refines its own cocoa beans, ensuring complete mastery over the quality and flavor profile of each batch. The brand has remained a family enterprise - now led by Philippe and Stéphanie Bernachon, the founder’s descendants - who continue the tradition of blending classic craftsmanship with contemporary creativity.

The house holds the prestigious Entreprise du Patrimoine Vivant label, a recognition granted by the French government to brands that preserve exceptional traditional know-how. Their boutique in Lyon combines a workshop, pastry shop, and tasting salon, offering an immersive experience that goes beyond simply buying chocolate.

Bernachon chocolates are renowned for their aromatic complexity - a fusion of rich cocoa tones, praliné fillings, and fruity notes, often adorned with touches of edible gold leaf. The assortment includes pralines, truffles, chocolate bars, candied fruits, and confections that blend classic French recipes with modern aesthetics.

Bernachon remains faithful to the philosophy that chocolate is an art form - one that reflects the origin of every ingredient and the precision of the artisan’s hand. Their creations radiate warmth, authenticity, and refined luxury, making the brand one of the cornerstones of French haute chocolaterie.Expand

Richart is a chocolate producer founded in 1925 in Lyon, France, by Joseph Richart. The company specializes in high-quality chocolates and is particularly known for its extensive range of unique ganaches and macarons.

Richart emphasizes the use of fine and natural ingredients, with a focus on artisanal production techniques.Expand

Chocolat Voisin is a historic French chocolatier founded in Lyon in 1897 by Léon Voisin, an entrepreneur whose business originally focused on importing and roasting fine coffee, cocoa, tea, and exotic spices before evolving into one of France’s most respected chocolate houses. Deeply rooted in Lyon’s gastronomic heritage, the company has built its reputation on artisanal chocolate craftsmanship, premium raw materials, and a strong commitment to preserving traditional confectionery expertise.

The brand is especially renowned for creating the iconic Coussin de Lyon, a signature confection made with marzipan and chocolate ganache flavored with curaçao, which has become one of Lyon’s best-known gastronomic specialties. Beyond pralines and gift assortments, Voisin also produces grand cru chocolates, specialty coffees, and teas, positioning itself as a broader gourmet maison rather than solely a chocolatier.

Production remains based in Lyon, where traditional handcrafting techniques continue to play a central role in the manufacturing process. Chocolat Voisin has been awarded the prestigious EPV (Entreprise du Patrimoine Vivant) label, a French state recognition reserved for companies with exceptional artisanal expertise and cultural heritage.

Still family-led across generations, the company successfully balances historical legacy with contemporary premium positioning. Today, Chocolat Voisin is regarded as one of the most important names in French artisanal chocolate, particularly within the luxury confectionery segment. Expand

Maison Duculty is a renowned French charcuterie house with a tradition dating back to the 19th century. For five generations, Duculty has been dedicated to the craft of producing premium dry-cured meat delicacies.

Their philosophy is rooted in respecting tradition, natural processes, and top-quality raw materials, using only meat sourced from local producers without additives or artificial preservatives. Maison Duculty is well known for the slow, natural curing of its products in the pure mountain air, allowing rich, complex flavors and authentic textures to develop.

Through a blend of tradition, passion, and nature, Maison Duculty offers products that, in every bite, convey the spirit of the French countryside and the true excellence of artisanal charcuterie.Expand

Chocolat Ferrier is a boutique chocolate producer located in France, known for using high-quality, locally sourced ingredients in their products. They specialize in creating handcrafted chocolates that often incorporate unique flavors reflective of the regional tastes and culinary traditions.

No further specific details are available.Expand

Rosette de Lyon is a French sausage originating from Lyon, hence the name. This rich and flavorful sausage is made from pork meat that's blended with sea salt, peppercorns, and garlic in a natural beef casing. It's typically cured for a month, resulting in sweet and mellow flavors of the sausage. The word rosette in its name is believed to refer to its rose-colored visual appearance. It's recommended to slice the sausage and serve it with a baguette and cheeses such as Grana Padano or Taleggio.Expand

Salade Lyonnaise consists of endive, bacon, croutons, and a poached egg that is placed on top of it. It originates from the French city of Lyon, and it is one of the most popular salads found on the menus of numerous small French bistros and restaurants. The salad is a representative of the typical Lyonnaise cuisine, which started in the 1500s when Catherine de Medici told her chefs to make new dishes from various ingredients found throughout France. Today, the salad is typically found in tiny eateries called bouchons, specializing in comfort food.Expand

Praluline is a delightful French culinary creation consisting of a brioche that is infused with the sweet flavor of pink, rose sugar-coated pralines. The pastry is typically characterized by an incredibly soft, rich, and buttery texture, while the crushed pralines - a combination of Valencia almonds and Piedmont hazelnuts enrobed in rose sugar - add a distinct nuttiness, sweetness, and a nice crunchiness to the specialty. Created in 1955 by Auguste Pralus, a renowned French pastry chef and the owner of a small bakery in the town of Roanne, this sweet bread has remained a specialty of Pralus patisseries, and is regularly featured in the shops’ window displays due to its appealing and appetizing visual appearance. Praluline has been prepared in the same way for decades, although the exact recipe for the pastry is still a well-kept secret of the Pralus family. This unique specialty can be savored in different sizes at one of the Pralus patisseries throughout France, and it is said to taste the best on the day that it's been baked.Expand

Poires au vin is a traditional, world-known French dessert originating from the Beaujolais wine-growing region. It consists of pears, fruity red wine (usually Beaujolais), and flavorings such as honey or sugar, cinnamon, vanilla, orange zest, peppercorns, and cloves. The pears are poached in wine and other ingredients, and the combination is then brought to a boil. The pears, still slightly firm, are drained, while the remaining ingredients are thickened into a sauce which is then poured over the pears when served. Pears in wine are traditionally served either cold or lukewarm.Expand

Saucisson brioche is a French specialty hailing from the city of Lyon. It consists of a whole sausage that's (usually) coated in pistachios, then baked inside a brioche loaf. The saucisson is a large and thick sausage, while the dough is less sweet and egg-rich than the standard breakfast brioche that can be bought in most boulangeries. The combination is baked in the oven until the loaf becomes golden brown. Once done, it is served warm in slices. It's recommended to pair this delicacy with a glass of Beaujolais.Expand

Saucisson de Lyon is a traditional sausage renowned for its rich flavor, originating from the Lyon region. Made from a mix of pork and beef, it includes a significant amount of pork fat, which contributes to its moist texture. The meat is meticulously hand-sorted to eliminate any nerves and bones, then mixed with diced lard and seasoned with salt (pepper, garlic, shallots, and red wine can also be used). After stuffing into natural casings, the sausages undergo a drying process for 4-5 weeks, allowing them to develop their unique taste and firm texture. Saucisson de Lyon is a lean sausage, having only 10-12% fat. Historically, this sausage has been a staple in Lyonnaise cuisine, often featured in local dishes and enjoyed as part of a charcuterie board. Still, today, there are only two manufacturers that produce it.Expand

Soupe aux Truffes Noires VGE is a luxurious French soup created by the renowned chef Paul Bocuse. The "VGE" in the name stands for Valéry Giscard d'Estaing, the former President of France, for whom the soup was originally created. This exquisite dish features a rich, aromatic broth made with chicken consommé, foie gras, truffles, mushrooms, and root vegetables. It is traditionally served with a puff pastry lid, which, when broken, releases the tantalizing aromas of the truffles and broth, providing a truly gourmet experience. Paul Bocuse has published a number of recipes for this soup throughout the years, each slightly bit different, with the most recent one also including chicken breast and white vermouth.Expand

Tarte aux pralines, or praline tart, is a traditional dessert that hails from the Lyon region. It is celebrated for its vibrant pink color and sweet, nutty flavor. The tart consists of a buttery, flaky pastry crust, typically made from a shortcrust pastry (pâte sucrée), filled with a mixture of crushed pink pralines and heavy cream. To prepare the pastry crust, you mix flour, sugar, and butter to form a dough, which is then chilled, rolled out, and fitted into a tart pan. The crust is blind-baked until golden. For the praline filling, pink pralines are crushed into small pieces and heated with heavy cream until melted and combined. This mixture is then poured into the pre-baked tart shell. The tart is baked until the filling is set, and it is allowed to cool completely before serving to let the filling solidify. Tarte aux pralines is often enjoyed as a dessert or a sweet treat with coffee.Expand

Sautéed calf’s liver belongs to the classic Lyonnaise cuisine that highlights the use of authentic, local ingredients, which are prepared using traditional cooking techniques. The main components of this classic are sautéed, caramelized onions and calf’s liver. Prepared with hefty amounts of butter, the dish is traditionally deglazed with vinegar, providing acidity to the sweet onions and earthy liver. Lastly, Lyon-style liver is served garnished with chopped parsley and accompanied by roasted or mashed potatoes.Expand