LE GRATON LYONNAIS has been making authentic Lyon pork scratchings (gratons), and duck crackling (fritons), using traditional recipes and time-honoured artisan skills since 1976.

The graton is a veritable institution inscribed in the gastronomic heritage of Lyon and France, and its fabrication demands particular care.

The methods and the gestures employed have remained the same since the creation of this enterprise over 40 years ago.

Established at Reventin-Vaugris in the department of Isère, France, LE GRATON LYONNAIS is ideally situated on the threshold of Vienne and Lyon, the gastronomic capital of France.





OUR PRODUCTS

A complete range to satisfy all needs


Our range is centred essentially on two types of product: finished products ready for consumption and products for use in cooking.


PORK

Finished products ready for consumption:

Graton Lyonnais
Pressed graton
Superior pressed graton

Products for transformation:

Graton for « fougasse »
Graton soft for « fougasse »
Graton for brioche
Graton for fabrication
Lard


DUCK

Finished products ready for consumption:

Friton

Products for transformation:

Friton for « fougasse »
Duck fat

If you have particular requirements or you want to propose a unique product to your clients,
we can produce made-to-measure products for you; custom supply work is our speciality. Contact us on: info@legratonlyonnais.fr

OUR HISTORY

40 years of expertise





Created in 1976 by Bernard Lambert, LE GRATON LYONNAIS is a regional company based on craftsmanship with a strong tradition of authenticity and conviviality.

It all began at the end of 1974 when Bernard Lambert, at just twenty years old, was a delivery driver for the Reybier group. When delivering, notably to the Halles de Lyon Paul Bocuse, he came across a product that featured widely on the stalls of the butchers and charcutiers of Lyon: the graton.

He found out how it was made, using a specific cut of fatty pork, and wanted to embark upon production of this “veritable Graton Lyonnais”. His employer at the time, who sourced his products from the abattoirs of Chambery, provided him with his first raw materials and lent him his first cooking pot so that he could try his hand at making the veritable Graton Lyonnais. Bernard set about making his very first batch with 10kg of pork fat. Early the next morning he packed them up and took them on his delivery round, and at the end of the day all the gratons had been sold. It was a resounding success! LE GRATON LYONNAIS was born, and the recipe of the veritable Graton Lyonnais has not changed in 40 years.

In June 1976, whilst scanning the small ads in the paper, Bernard spotted a farm for sale at Reventin-Vaugris in the department of Isère. He used all his savings to buy it and turn it into his workshop. His wife Ghislaine resigned from her job as secretary at the Reyier company to follow him in the adventure and manage the packing and the deliveries of the gratons.

The business grew quickly, extending in 1985 to premises on the artisan zone ‘Le Curtil’ at Reventin-Vaugris.

LE GRATON LYONNAIS only made pork Gratons Lyonnais to begin with, expanding its range progressively after different encounters and requests from customers all around France.

Normally, « gratton » is spelt with two -t-

But at the time the business was created, Bernard Lambert used to frequent a bistro in the historical quarter of Lyon, called “Le Graton”.

As a tribute to this place, which has today disappeared, LE GRATON LYONNAIS adopted this little quirk of spelling that has been its signature for over 40 years.


LE GRATON

An institution of the gastronomy of Lyon and of France




The graton is a product of pure Lyonnais tradition, and its fabrication demands particular skills and attention. Pork gratons, and duck gratons (more commonly called fritons), are made from rigorously selected raw materials.

The fresh fat is first sorted, to select the best morsels, then cooked slowly in the traditional way for around 3 hours (depending on the product) in a large cooking pot. It is stirred by hand, and nothing is added apart from a little salt and pepper.

Cooking time is judged traditionally, by eye and by consistency. The result is a sound product capable of being stored in a simple packaging at room temperature. The recipe and the gestures have remained unchanged since the creation of the company over 40 years ago.

This veritable institution and integral part of the gastronomic heritage of Lyon is the traditional partner for an aperitif.

But in addition to ready-to-eat gratons, LE GRATON LYONNAIS makes products destined for use as culinary ingredients by bakers and caterers, etc. They can be incorporated into different recipes to create original dishes.

The pork lard and duck fat are recuperated and can be used in preparations such as pâté or rillettes.


LE GRATON

An institution of the gastronomy of Lyon and of France




The graton is a product of pure Lyonnais tradition, and its fabrication demands particular skills and attention. Pork gratons, and duck gratons (more commonly called fritons), are made from rigorously selected raw materials.

The fresh fat is first sorted, to select the best morsels, then cooked slowly in the traditional way for around 3 hours (depending on the product) in a large cooking pot. It is stirred by hand, and nothing is added apart from a little salt and pepper.

Cooking time is judged traditionally, by eye and by consistency. The result is a sound product capable of being stored in a simple packaging at room temperature. The recipe and the gestures have remained unchanged since the creation of the company over 40 years ago.

This veritable institution and integral part of the gastronomic heritage of Lyon is the traditional partner for an aperitif.

But in addition to ready-to-eat gratons, LE GRATON LYONNAIS makes products destined for use as culinary ingredients by bakers and caterers, etc. They can be incorporated into different recipes to create original dishes.

The pork lard and duck fat are recuperated and can be used in preparations such as pâté or rillettes.


OUR ORIGINAL
RECIPES


LE GRATON LYONNAIS is continually innovating and enlarging its range of products to propose pork gratons and duck fritons that can be used in a host of original recipes.

Discover our 13 tasty and unusual recipes that will delight all gourmets!


CONTACT US


LE GRATON LYONNAIS
Z.A. Le Curtil
38121 Reventin-Vaugris
Phone : (+33) 474 588 560
Fax :(+33) 474 588 127
Mail : info@legratonlyonnais.fr
If you have a question, would like information about our tariffs, or if you have a specific requirement, please contact us using the form below and we will get back to you without delay.

Exclusively for professionals.

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Opening hours:
Monday to Thursday: 8am-12pm and 2pm-5pm
Friday: 8am-12pm and 2pm-4pm



(+33) 474 588 560

A question? An enquiry about pricing? A specific requirement?
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