Pralus : Pâtissier Chocolatier, Lyon Presqu'île

The praline brioche was exceptional, and comes in two sizes. We got the smaller one at about €7, and it was good for sharing. Dropped by on a Friday at about noon and there wasn't a queue. Admittedly the other chocolates and confectionary items sold here can be rather pricey, at about €10 onwards for a small pack.

Their Praline Brioche is absolutely outstanding. If you're going to try one, definitely get it from this place, no wonder there are always people queuing outside.

Pralus needs no introduction – it’s the go-to spot for praline brioche, the famous “praluline”. We dropped by on a late Saturday afternoon before closing and found a snaking queue, but it moved quickly with about a 15-minute wait. The service was efficient and a bit curt. What I love about Pralus’ brioche is the generous ratio of praline to dough. You get that crunchy, sweet praline in every bite. The brioche also has a higher egg yolk content, giving it a richer, more indulgent flavor.

Absolutely scrumptious praline brioches (praluline). Very generous with the pralines and nice fluffy sweet interior.

I couldn’t resist the smell of almond praline and was drawn right in. I thought I was ordering a small size, but even the smallest one was huge—sweet, moist, and absolutely delicious. I brought one back to Korea three days later, and it still tasted amazing. Truly the best!

One of the most perfect pastry I’ve ever had in my life.

Stopped by Francois Pralus to try out the famed Praline Tart here in Lyon. There is two size options: large and regular size. Packing of the tart was very elegant. The customer service was very nice, answered all the questions you had and it was extremely fast service. Also this establishment is extremely easy to find, bright red on the corner. Great place to try this famed Praline Tart in Lyon.

I was visiting Lyon yesterday and I wanted to try "la paluline" originating in your local and almost historical establishment. It was tasty. My point is; eventhough praluline doesn't contain coservatives, it contains glicose syrup, in addition to sugar, as it was written in the ingredients part. When pralaluine was created in 1955, I think that glicose syrup most probably was not in use so commonly by local enterprises. I would like to know why today's praluline recipe contains glicose syrup?

A regional specialty of Lyon, so you have to try it when you're in the old city. I got the praline brioche. It's very popular. The line isn't too long. Midday, they ran out of small, could only buy large. After a certain point in the day, they ran out of large too. It's sweet, but not too sweet. No dry at all, well buttered. The pralines does it for me. Imo it is a bit pricey for a pastry.

Bought the small brioche with pink pralines. Hands down, the best brioche I've had. You could smell the brioche baking as you approach the shop. This place runs like a well oiled machine. It's super small, there is probably always a line, and service is efficient. If I'm ever back in Lyon, this is a definite stop.

Tried the nougat here and the praline bread. The praline bread (being the star of the shop) was 10 out of 10 amazing, could eat this everyday for breakfast if possible. The nougat was a 20 out of 10. I used to dislike nougat (because of their hard texture), but this nougat was even softer than marshmallow. I've never had such fresh nougat in my life and I praise this shop for changing my outtake on it.