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Tablier de sapeur is a signature dish of France; we have verified places to eat it in Lyon. Start with where to eat Tablier de sapeur in Lyon.
Tablier de sapeur · Lyon
Tablier de sapeur is breaded and fried tripe (specifically the gras-double, the second stomach of the cow), traditionally marinated in white wine and mustard before being coated in breadcrumbs and pan-fried until golden.
The dish takes its name from the leather apron of a sapeur (military engineer), which the breaded tripe resembles in shape and colour. The renaming is generally attributed to Marechal de Castellane, military governor of Lyon from 1850 and a former sapeur, who was a known enthusiast of tripe dishes. It became a Lyonnais bouchon classic in the 19th century when offal was the working-class protein, and the technique of long marination followed by breadcrumb crust was perfected at the bouchons of the Croix-Rousse silk-weaver quarter. Today it carries the Label Bouchons Lyonnais certification.
Where to eat in Lyon:
- Le Garet
- Cafe-Comptoir Abel
- Le Musee
Where to eat Tablier de sapeur in Lyon: the editor picks
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