3/Apr/2024 | Did you know?
The rosette de Lyon and the saucisson de Lyon are two charcuterie specialities that are emblematic of Lyon’s cuisine and its famous Bouchons, such as the Café des Fédérations. Rosette de Lyon is a dry sausage made from pork, usually lean meat and pork fat,...
26/Mar/2024 | News, Press
Les Fédés has been selected in Le Progrès’ 2024 guide to Lyon’s Finest Tables. Lire l’article : Tête de veau, gâteau de foies de volailles or “caviar de la Croix-Rousse… the great classics of Lyonnais cuisine are here! A faithful fixture...
4/Mar/2024 | Did you know?
Cochonaille generally refers to a variety of pork-based products. This can include a range of charcuterie such as raw sausages, dry sausage, ham, bacon, rillettes, pâté, terrines and many others. In short, it’s an assortment of processed pork products....
14/Feb/2024 | Did you know?
Tablier de sapeur is a culinary speciality from the city of Lyon. It consists of a piece of veal meat, usually from the gras-double (the part of the animal’s stomach), which is breaded and fried. It is said that Marshal de Castellane, the governor of Lyon who...
