Desserts Fruités (French Edition)

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Speaking of potatoes, they are often part of many typical dishes from Lyon. It is named thus because of its shape, which often looks like a rectangle. Like many typical courses from Lyon, it is a simple dish which is easy to cook as it is only made from potatoes and butter! As for main courses, Lyon is famous for its poultry meals.

E-liquides Curieux

The area to the north-east of Lyon, called the Bresse , is actually the most famous area in France for poultry farming. Usually, the meat is stewed in a sauce made from cream, flour, Vin Jaune yellow wine and mushrooms such as morels. Leeks gratin is very popular and so are pumpkin and onion gratins. In Lyon, people cook black pudding with stewed apples. It is often cooked in the oven with mustard or with wine.

Finally, Lyon people are fond of quenelles! Quenelles are dumplings made of wheat either wheat flour or semolina , butter, eggs, milk, water and, usually, fish. This sauce is composed of crayfish, celery, carrots and Cognac and is also sometimes served with whitefish and rice. As for cheese, Lyon is renowned! It has a very special history, becoming popular in the 15 th century thanks to Louis XI, before he actually became King. To help him recover, the two woodcutters fed him a typical cheese from their area, which we know today as Saint-Marcellin.

The woodcutters were then ennobled by Louis XI and their cheese became famous throughout the kingdom. It is matured for three weeks and only weighs 35 grams. Lyon people are keen on eating lukewarm Rigotte with green salad. Its name comes from the Canuts, silk workers of Lyon who were mostly working on Croix-Rousse Hill in the 19 th century. The Canuts were poor people and they used to feed their families with cottage cheese, adding herbs, salt and pepper to give it a stronger taste.

A propos des e-liquides CUrieux

Lyon gastronomy is also famous for desserts and sweets. Most of the time, matefaim is made from apples but you can also eat pear or potato matefaim, which makes it even richer! Originally, matefaim was a potato galette which was cooked by farmers. As a rich dish, it would help sustain them throughout the day at work if eaten in the morning. Bugnes are very famous desserts from the Lyon area, coming originally from Savoie before spreading to the West. Bugnes from Lyon are fried doughnuts, which are cooked in very hot oil and are quite thin and crispy.

To give them a nicer taste and in order to hide its oiliness, bugnes can be cooked with lemon or orange blossom. However bugnes have been popular in and around Lyon since the Roman era. Pears are cooked for five minutes in red wine from the Beaujolais vineyards to the North of Lyon with sugar, vanilla, cinnamon, cloves and orange peel.

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A syrup is then made with the sauce and blackcurrant liqueur, in which pears need to stew for another 20 minutes after having been peeled. Then, you get a very tasty and sweet dessert, which is very typical of Lyon and its surrounding area! The name refers to their padded square shape. Coussins are little green candies made of chocolate and almond paste.

Voisin is also famous for its amazing macarons , which are very sweet and flavoursome. You can buy macarons made of many different flavours, such as lemon, pistachio, blueberry, violet and salted butter caramel. Another sweet speciality from the Lyon area are pralines which are made of almonds wrapped with cooked sugar and pink food colouring.

In the Lyon area they are well-known and appreciated. This last one is quite famous around Lyon thanks to Auguste Pralus , a sweet maker from Roanne, a city located 80 kilometres to the North-West of Lyon. The Lyon area has been a wine producing region since the Roman era. However, infestations of the the insect phylloxera ate into the vineyards, making them less and less productive: Most of them being conifers, the area remains green throughout the year.

The Beaujolais itself is divided into twelve different appellations , most of them referring to villages in the area: Gamay is known for producing fruity red wines which explains why, most of the time, Beaujolais wines are red wines: Generally speaking, Beaujolais wines should be drunk quite quickly after they have been bottled. It has been celebrated annually since on the third Thursday of November, only two months after the grape-harvest has been completed!

1. Public catering!
2. Lyon Gastronomy.
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It is a nice tradition where people gather together at home or in town to enjoy a moment with friends and family. It comprises two parts: