Thin diamond-cut strips of orange-blossom-and-rum dough, deep-fried until pale gold and shower-dusted with fine sugar. The Lyon Mardi Gras pastry, eaten warm from a paper cone.

Bugnes are Lyon's Mardi Gras specialty, on sale at every patisserie from Epiphany through Lent. The Lyonnais form is the thin crisp version (bugnes fines), not the puffy soft version of nearby Saint-Etienne. Pignol, Bernachon and Voisin all run a bugnes season; Maison Pralus carries them at the Presqu'ile shop, and stalls at the Marche Saint-Antoine fry them on the spot during Carnival.

3 editor picks for Bugnes lyonnaises in Lyon, ranked by editorial score. All Lyon signature dishes · Bugnes lyonnaises across every city.

Bernachon ★ 4.8

€Bakery

Bernachon in Lyon's 6e is the bean-to-bar chocolatier founded by Maurice Bernachon in 1953, with a Rue Franklin Roosevelt salon de the and a full pastry.

TipThe President cake is the order; a slice with espresso at the salon is the form.

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Pralus Presqu'ile ★ 4.7

€Bakery

Pralus Presqu'ile on Rue de Brest in the 2e is the praluline-brioche counter for the Lyon peninsula, with whole loaves of pink-praline brioche from Roanne.

TipA whole praluline loaf travels for a day; ask for the freshly-bagged hot one.

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Pignol ★ 4.4

€Bakery

Pignol is the multi-generation Lyonnais bakery and patisserie with a Place Bellecour counter for the pink-praline tart, sandwiches and chocolate eclairs.

TipThe tarte aux pralines (pink praline) is the order; sold by the slice from 11:00.

DirectionsView

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