Since 1872, Café des Fédérations has been promoting the spirit of Lyon’s bouchon restaurants: sincere, generous cuisine deeply rooted in Lyon’s traditions. A true institution, this iconic establishment has always championed authentic flavors and respect for local produce.
Maison Braillon, the undisputed leader in Beaujolais andouillette, shares this same philosophy. For three generations, the family recipe has stood the test of time without ever losing its soul. It all began with Victor Lapalus, a charcutier in Chénas, in the heart of the Beaujolais region. His daughter Suzanne and her husband Xavier Braillon continued this tradition by founding their company in 1975 in Anse, dedicating their lives to the artisanal production of these now iconic andouillettes.
Since 2005, Nathalie Frocione-Braillon and Ludovic Frocione have been continuing this wonderful family adventure with the same high standards and passion.
Maison Braillon’s andouillettes, tied with string and stuffed entirely by hand, are made using a traditional method that has remained unchanged for nearly 50 years. In 2015, the company rediscovered the authentic recipe for Beaujolais andouillette with veal tripe, specific to the Beaujolais and Lyonnais regions. Mainly French raw materials, fresh products, and a constant commitment to quality have made Maison Braillon a recognized and respected benchmark.
When Café des Fédérations chose Maison Braillon, it was the obvious choice for a partnership between two institutions united by the same passion: tradition, artisanal expertise, and authentic Lyon cuisine.
