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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.
3 editor picks for Tablier de sapeur in Lyon, ranked by editorial score. All Lyon signature dishes · Tablier de sapeur across every city.
Le Garet ★ 4.5
1er · 7 Rue du Garet, 69001 Lyon
Le Garet on Rue du Garet in Lyon's 1er is the canonical bouchon, four blocks from the Opera, with a chalkboard menu rooted in the classic Lyonnais repertoire.
Cafe-Comptoir Abel ★ 4.4
2e · 25 Rue Guynemer, 69002 Lyon
Cafe-Comptoir Abel in Lyon's 2e is the 1928 bouchon on Rue Guynemer where the wood-panelled dining room and Label Bouchons Lyonnais menu survive unchanged.
Le Musee ★ 4.4
2e · 2 Rue des Forces, 69002 Lyon
Le Musee on Rue des Forces in the 2e is the bouchon tucked through the Printing Museum traboule, run by chef Quentin Delbassee with a tightly classical.
Learn to cook it, or eat it with a guide
Tablier de sapeur makes more sense with someone from Lyon explaining it. These are the classes and tours we have checked, with booking links.
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