10 things to eat in Lyon and Beaujolais

Don't leave Lyon and Beaujolais without trying...

Cervelle de canut

A dip made from creamy white cheese, garlic and herbs, good with crusty bread. The name translates as 'silk worker's brain', so-called because these craftsmen were generally looked down upon by the affluent classes.

Quenelles de brochet

Lyon's signature dish of pike dumplings served with a creamy crayfish, lobster or mushroom sauce. You'll find them at every bouchon in the city.

Saucisson

These hang from the ceilings of every bouchon and wine bar in Lyon. Rosette de Lyon is the most famous, and for good reason — a garlicky sausage air-dried for up to six months, it has a deep, rich flavour. Other local specialities include Jesus (tied in a pear shape, said to resemble a swaddled baby Jesus) and cured sausages with truffles and pistachios.

Tablier de sapeur

Tripe marinated in white wine, coated in breadcrumbs and fried. It's an acquired taste!

Bugnes

A sweet, deep-fried treat. Strips of dough flavoured with vanilla, lemon zest, orange water or rum are twisted into different shapes, fried and dusted with icing sugar. Traditionally made for Mardi Gras, they are now so popular that many bakeries, including A La Marquise, sell them all year round.

Salade Lyonnaise

A perfect combination of bitter frisée lettuce, crisp salty lardons, poached eggs and a sharp mustardy dressing.

Gâteau de foie de volaille

Another bouchon staple. Chicken livers are blitzed with cream, garlic, eggs and herbs, then baked to make these light, moussey 'cakes'. Often eaten as a main course with a tomato sauce and salad.

Château de la Chaize Brouilly

The 17th-century Château de la Chaize is surrounded by the Brouilly hills where pink granite soil and old wines (half of them are over 50-years-old) produce a silky red wine. The estate's owner, Caroline de Roussy de Sales, runs tours of the eco-friendly vineyard and holds tastings in what is the longest cellar in Beaujolais. Buy some brouilly to take home and after a few months (if you can wait that long), it'll taste even better.

Tête de veau

Calf's head, including the brains, is simmered in a broth for hours and served with a mustardy sauce. Try it (if you dare) at Daniel & Denise which does such Lyonnaise classics very well.

Pink pralines

Locals love these rosy sugared almonds that are often used to adorn brioche or stuffed croissants and come mixed with cream in the hot pink tartes aux pralines found in bakeries and on dessert menus across Lyon.

5 foodie travel tips

• Explore the Beaujolais wine route. Driving routes wind through scenic countryside and medieval villages, with vineyard tours and cellar tastings along the way. For a map of the route, visit beaujolaisvignoble.com. Most of the wine in the region is produced from the gamay grape, but forget Beaujolais Nouveau — the older wines are far superior. You can hire a car with a chauffeur (from £245 per day) who will arrange your route and book tastings and meals, at gatelyon.fr.
• Eat in a B&B. Lots of vineyards have B&Bs attached, and most offer table d'hote: a fixed-price dinner, often eaten with the winemaker and their family. At Domaine David-Beaupere (domainedavidbeaupere.fr; doubles £77 per night) in the village of Juliénas, hostess Claire serves a four-course supper made from local, organic produce for £22 per person.
  

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