Did you know?
Lyon’s little secrets…
Tête de veau (Calf’s head)
Calf’s head is a traditional French gastronomic specialty, particularly popular in the Lyon region, where the Café des Fédérations is located. This rustic dish is a testament to Lyonnais cuisine, renowned for its simplicity and respect for local produce.
Braillon andouillettes
Andouillette is a French culinary speciality, and Braillon andouillettes are a famous variant. Here’s a look at their history and their connection with the Café des Fédérations:
The barrel organ
The barrel organ is a mechanical wind and keyboard musical instrument. It takes its name from medieval and baroque organs, although it is not directly related to them. The barrel organ consists mainly of a bellows, a system of perforated cylinders and a keyboard.
Chartreuse
Chartreuse is an iconic French liqueur, produced by Carthusian monks since the 18th century. It takes its name from La Grande Chartreuse, a monastery in the French Alps. The recipe for Chartreuse is a well-kept secret, known only to a few monks of the Carthusian order.
The Mâchons
The ‘café des Fédérations’ in Lyon is famous for its mâchons, a typically Lyonnais tradition. Mâchons are hearty, convivial meals traditionally eaten by Lyon’s workers (the Canuts) before a day’s work on the looms. The term ‘mâchon’ comes from the verb ‘to chew’, as these meals often consisted of simple, easy-to-eat foods.
read more…
Place des Terreaux in Lyon
Place des Terreaux is one of Lyon’s most emblematic squares, located in the 1st arrondissement, close to the Café des Fédérations.
Guignol
Guignol is an iconic character in Lyon’s puppet theatre. Created in the early 19th century by the canut (silk weaver) Laurent Mourguet, Guignol is a popular character, often depicted as a small, outspoken man who denounces the social and political injustices of his time through comic sketches.
The rosette and the saucisson de Lyon
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.
Cochonaille
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.
Tablier de sapeur
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.
The Lyonnaise salad
The Lyonnaise salad is a culinary specialty originating from our beautiful city of Lyon, and of course from the Café des Fédérations.
It’s a salad made with frisée lettuce hearts, bacon, croutons, and poached eggs. It is often seasoned with a vinaigrette made from wine vinegar, mustard and oil. read more…
The Bouchon Lyonnais
Bouchons Lyonnais are gastronomic gems rooted in the rich culinary tradition of the city of Lyon, France. These warm and friendly establishments are much more than just restaurants; these are institutions that embody the Lyon art of living.
The 12 Crus du Beaujolais
Beaujolais, blessed land of vineyards, celebrates its viticultural wealth through a unique and emblematic phenomenon: the 12 Crus du Beaujolais. These wines are the fruit of the diversity of soils, the microclimate and the ancestral know-how of the winegrowers who shape this exceptional wine-growing region.
Les Mères Lyonnaises (Mothers from Lyon)
The Mères Lyonnaises, emblematic of the city’s gastronomy, are the guardians of a rich and exquisite culinary tradition.
Little Lyonnais Glossary
A gone
A boy from Lyon
A fenotte
A girl from Lyon
A machon
Hearty traditional morning meal
LYON since 1872
