Join Us in France · Sunday, August 16, 2026
Lyon, known as France's gastronomic capital, offers a rich culinary experience. Annie Sargent mentions specialties like quenelle and saucisson brioché, while Mikayla Sibner highlights the famous praline rose (praluline) and the high concentration of Michelin-starred restaurants. They also discuss the contrast between the high-end Les Halles Paul Bocuse and more everyday markets found in the south of France.
“And to talk about, you know, Lyon specialties, of course you have the salade lyonnaise with the crouton and egg.”
“You have this thing called the saucisson something or other. Saucisson brioché. Brioché, yeah, that's, that's like 99% butter and fat. Yes, which is actually most Lyonnais food.”
“Absolutely delicious. And so we bought one, little ones for us to enjoy on our walk.”