Lyonnais cooking sausage poached, cooled, then baked inside a buttery brioche loaf. Sliced warm into thick rounds and served with a mustard cream, the bouchon lunch classic.

Saucisson brioché belongs to the Lyonnais bouchon canon codified by the meres of the early 20th century. The sausage, traditionally a lightly garlic-and-wine cured saucisson de Lyon (a fresh cooking salami, not the dried rosette), is wrapped in an enriched brioche and baked slowly so the sausage finishes inside the loaf. Bocuse the elder served it at his Collonges restaurant; the bouchons in Vieux Lyon still use it as the canonical entree.

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