Spring specialties from Lyon’s bouchons

A stay in Lyon is impossible without visiting a bouchon lyonnais! These traditional restaurants are a haven for lovers of fine dining and showcase authentic and generous cuisine. In spring, the menus are slightly lighter while retaining the gourmet character of Lyon's specialties. Combining tradition and refinement, discover the season's must-try dishes.
Ideally located just steps from the Part-Dieu train station, the Créqui**** Lyon Part-Dieu hotel offers easy access to the city's best gourmet spots.

A typical Lyonnaise starter to whet your appetite

To kick off a meal in style, there's nothing like an assortment of grattons, small pieces of browned pork, perfect for nibbling on with a glass of local wine.
A lighter, cervelle de canut is a fresh and tasty alternative: this beaten white cheese, seasoned with aromatic herbs, onions, and garlic, is enjoyed on crusty bread or as an accompaniment to a seasonal salad.

Lyon's iconic dishes with a hint of spring

Lyonnaise bouchons wouldn't be the same without their must-try specialties! Among the dishes not to be missed:

• The essential pike quenelle, gratinated and topped with its delicious Nantua sauce.
• The pistachio cervelas lyonnais, often served warm with crunchy vegetables.
• The tablier de sapeur, a breaded and golden escalope of double-fat pork, served with its gribiche sauce.
• The sabodet, a cooked sausage made from pig's head, served sliced ​​with steamed vegetables. The half-mourning chicken, a poultry delicately flavored with truffles, is stewed to reveal all its flavors.

A sweet touch for a beautiful finish

It's impossible not to try the famous pink praline tart. Its vibrant color and deliciously sweet taste make it the region's signature dessert.
The hotel offers meal baskets, another way to immerse yourself in Lyon's gastronomy!