volaille (chicken liver cake), boudin noir (blood sausage, usually served with warm apples) Offal Andouillette (pork offal sausage), assorted offal gratin, tablier de sapeur Fish Stingray, quenelles (ground fish dumplings), grilled fillets Meat Coq au vin, pot-au-feu (pot roast), chicken thighs stuffed with morels Vegetables Cardoon à la moelle (in bone marrow), barboton, pailasson de Lyon Cheese Saint-Marcellin, Saint-Félicien, Rigotte de Condrieu Desserts tarte praline (praline tart), lemon meringue pie, caramelized apples, bugnes de Lyon (miniature beignets) See also Les Toques Blanches Lyonnaises References Bibliography Entertainment in Lyon Restaurants in Lyon Restaurants by type