Lyon is especially famous for its bouchons—restaurants that historically served the working class and popularized the use of organ meats in Lyonnaise cuisine, ensuring nothing went to waste. Dishes like duck foie gras and veal sweetbreads remain staples, particularly in pâté en croûte, a savory pastry loaf made with layered meats and offal, wrapped in dough and baked until flaky. So iconic is this dish that Lyon hosts annual competitions for the best version.

Bouchons also serve quenelles, a creamed dumpling-like dish made with pike from the nearby Saône and Rhône rivers. Typically served with a rich crawfish-based nantua sauce, quenelles are a classic Lyonnaise recipe and a must-try for food enthusiasts visiting the city.