No, the pink praline may not have actually been born in Lyon! While everyone proudly associates it with the bouchons and the delicious displays of Lyon’s pastry shops, there's no historical evidence to confirm its invention in the gastronomic capital of France. No old manuscripts, no recipes from that era, nothing concrete—just an oral tradition passed down like a family secret. However, digging a little deeper, the story actually leads us… to Savoie!
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A Savoyard Invention by Pierre Labully
The true birth of the pink praline is said to have taken place in Saint-Genix-sur-Guiers, a quaint little village in Savoie, about an hour from Lyon. It was there that a certain Pierre Labully, a brilliant pastry chef, had the idea at the beginning of the 20th century to coat almonds in a cooked sugar tinted pink. His goal? To create a delicious local brioche that is visually irresistible: the brioche of Saint-Genix, still produced by the Labully house today. A simple yet incredibly effective creation, it quickly won over the sweet-toothed folks of the region.
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When Lyon Embraces (and Elevates) the Pink Praline
The pink praline only became a Lyonnaise specialty in the 1980s-1990s. This was when chefs and artisans in the city began to reinvent this treat, transforming it into tarts, ice creams, brioche, or even cookies. Among them, one name stands out: Maison Pralus and its famous Praluline, created by chef and Meilleur Ouvrier de France Joseph Pralus. The success was immediate, and the pink praline quickly became a staple in Lyon's display cases, right alongside the quenelle and the mâchon.
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A Lyonnaise Icon, Even by Adoption
Whether born in Savoie or adopted in Lyon, the pink praline is now a beloved part of Lyon’s culinary heritage. The city's pastry chefs have turned it into a sweet star, a symbol of sweetness and Lyonnaise friendliness. In the end, it doesn’t really matter where it truly comes from: the pink praline now belongs to everyone who loves good taste, tradition… and slightly sticky fingers.