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:

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!

BRIOCHE WITH GRATONS

Brioche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
1000g flour, 40g yeast, 50g sugar, 25g salt, 600g egg, 500g butter, 1dl water, 400g gratons or fritons
Put 50g of flour in a small basin and add the yeast and tepid water to obtain an elastic dough. Knead manually and shape into a small ball.

Proving : Allow the yeast mix to prove in a warm oven.

Mixing: Mix the rest of the flour, the salt, sugar and eggs thoroughly in a blender. Add the yeast mix when the dough no longer sticks to the sides, then add the butter. Blend for several minutes until perfectly smooth. Stir in the gratons or fritons. Dust with a little flour and transfer to a bowl.

Rising: Cover with a cloth and leave to rise at room temperature.

Fermentation : When the dough has practically doubled in size, after 1 or 2 hours, punch it down and fold over on itself several times. Store for 24 hours in the refrigerator at +4, +5°C, covered with a cloth, before baking the next day.

OPEN THE RECIPE

Brioche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
Ingredients: 1000g flour, 40g yeast, 50g sugar, 25g salt, 600g egg, 500g butter, 1dl water, 400g gratons or fritons
Open the recipe

SPICY QUICHE
WITH GRATONS

Spicy quiche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
200g gratons or fritons, 100g chopped chillies, 200g chopped tomatoes, salt, Cayenne pepper, egg and cream quiche mixture
Cut a circle from ready-made shortcrust pastry to cover the base of a quiche dish.

Spread with a thin layer of chopped tomatoes, sprinkle with gratons or fritons and the chopped chillies.

Salt and pepper to taste and pour on the quiche mixture, filling to 1cm from the top.

Bake in a moderate oven, 200°C.

OPEN THE RECIPE

Spicy quiche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
200g gratons or fritons, 100g chopped chillies, 200g chopped tomatoes, salt, Cayenne pepper, egg and cream quiche mixture
Open the recipe

PROVENCAL QUICHE
WITH GRATONS

Provençal quiche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef
Cut a circle from ready-made shortcrust pastry to cover the base of a quiche dish.

Fill to mid height with a previously prepared mix of chopped tomato cooked with garlic, onions, parsley, thyme, bay leaf, salt and pepper.

Cover with gratons or fritons.

Sprinkle with grated cheese and pour on the quiche mix.

Pre-cook for 15 minutes in a moderate oven at 200°C, until the mixture has solidified.

Remove from the oven, decorate with slices of fresh tomato, oregano and marjoram.

Return to the oven and finish baking at 220°C.

OPEN THE RECIPE

Provençal quiche with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Open the recipe

ONION AND GRATON
TART

Onion and graton tart
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
500g onions, 30g flour, 350g gratons or fritons, 1L milk, 6 eggs, 2dl cream, 200g grated gruyere cheese, 150g butter, salt and pepper
Peel and finely chop the onions.

Melt the butter in a pan and gently sweat the onions with a little salt and pepper for around ten minutes, until clear.
Fold in the flour over a low heat.
Cook for around 5 minutes then remove from the heat and add the gratons.
Mix the eggs, cream and milk in a bowl, with salt and pepper, and whisk thoroughly.
Pour the mixture over the warm onions and mix well.
Fill a tart tin up to two thirds full with the mixture.
Sprinkle with grated gruyere and knobs of butter.
Bake in a moderate oven, 200°C.

Serve warm.

OPEN THE RECIPE

Onion and graton tart
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
500g onions, 30g flour, 350g gratons or fritons, 1L milk, 6 eggs, 2dl cream, 200g grated gruyere cheese, 150g butter, salt and pepper
Open the recipe

GRATON PROFITEROLES

Graton profiteroles
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
1 litre water, 40g salt, 1 pinch pepper, 400g butter, 700g flour, 350g gratons or fritons, 900g eggs
In a pan of water mix together the salt, pepper and butter and bring to the boil.

Remove from heat, sieve and add the flour and stir vigorously.

Add the gratons or the fritons and then beat in the eggs little by little with a mixer.

Pipe small balls of this choux mixture onto a lightly buttered baking tray.

Bake in a moderate oven (around 210°C) until golden.

OPEN THE RECIPE

Graton profiteroles
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
1 litre water, 40g salt, 1 pinch pepper, 400g butter, 700g flour, 350g gratons or fritons, 900g eggs
Open the recipe

GRATONS BUNS

Graton buns
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
525g water, salt, 40g caster sugar, 25g powdered milk, 1000g flour, 25g yeast, 250g butter, 400g gratons or fritons
Preparation: Dissolve the salt, sugar and powdered milk in the water. Add the flour and yeast and mix for around 4 minutes. Incorporate the butter and increase the mixing speed for one minute, adding the 400g of gratons or fritons.

Proving: Leave in a warm place for around two hours. If necessary, split the dough once.

Shaping: Shape the dough into the desired size and knead to eliminate carbon dioxide. Fill moulds (round for toasts or rectangular for slices) up to one third. As an indication it generally takes 800g of dough for a mould 27cm long x 9cm high x 10cm wide.

Rising: Leave to rise in an oven at around 32°C. After 35 to 45 minutes, the dough should have filled ¾ of the mould.

Baking: Bake for 35 minutes in a moderate oven, 210°C.

OPEN THE RECIPE

Graton buns
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
525g water, salt, 40g caster sugar, 25g powdered milk, 1000g flour, 25g yeast, 250g butter, 400g gratons or fritons
Open the recipe

HAM AND GRATON
PIES

Ham and graton pies
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
400g ham, 500g gratons or fritons, 400g veal shoulder, 3 onions, 2 cloves garlic, 120g egg yolks, 100g whole eggs, 1dl cognac, salt, pepper, parsley, thyme and bay leaf powder.
Finely chop the veal shoulder, the ham, the onions, garlic and parsley. Place in a stainless-steel bowl and mix together, progressively adding the eggs (which have been beaten together with the egg yolks), the cognac, salt, pepper, thyme and powdered bay leaf. Add the gratons or fritons.

Rest: Leave the mixture to rest for 24 hours in a refrigerator at +5°C before use.

Shaping: Cut rounds of the required size out of rolled out flaky pastry (two for each pie). Place half on a baking tray, brush the edges with beaten egg. Spread a layer of the meat filling on each round and cover with a second round. Pinch the edges together to seal, score the top of the pie to decorate and brush with beaten egg. Baking: Bake in a moderate oven, 220°C, until golden brown.

OPEN THE RECIPE

Ham and graton pies
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
400g ham, 500g gratons or fritons, 400g veal shoulder, 3 onions, 2 cloves garlic, 120g egg yolks, 100g whole eggs, 1dl cognac, salt, pepper, parsley, thyme and bay leaf powder
Open the recipe

CHEESE FINGER
WITH GRATONS

Cheese fingers with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Roll out flaky pastry to 2mm thick, brush with beaten egg then sprinkle with gratons or fritons.

Cover with a second layer of pastry and roll out.

Brush with beaten egg then sprinkle with grated gruyere cheese.

Leave to cool in the refrigerator then salt to taste and cut into fingers.

Bake at 220°C

OPEN THE RECIPE

Cheese fingers with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Open the recipe

MINTY COURGETTE
AND GRATON TART

Minty courgette and graton tart
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef
Slice the courgettes into rounds and poach lightly in salted water.

Garnish a tart dish lined with ready-made pastry with the courgette and sprinkle with gratons or fritons, pour on a quiche mix and top with fresh chopped mint.

Bake for around 30 minutes in a moderate oven, 220°C.

OPEN THE RECIPE

Minty courgette and graton tart
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Open the recipe

GRATONS LOAF

Graton loaf
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
2000g flour type 55, 450g rye flour, 500g fermented pastry 8h, 50g salt, 60g yeast, 1.450L water, 1000g gratons or fritons
Mixing: Mix all ingredients for 10 minutes at low speed. Leave to prove at 24°C.

Rising: 30 minutes.

Baking: 230°C, 40 to 45 minutes.

OPEN THE RECIPE

Graton loaf
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
2000g flour type 55, 450g rye flour, 500g fermented pastry 8h, 50g salt, 60g yeast, 1.450L water, 1000g gratons or fritons
Open the recipe

GRATON AND POTATO
FLAKY PASTY

Graton and potato flaky pasty
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Preparation: Roll out two balls of flaky pastry to 3mm thick, and place one on a moistened baking tray. Brush with beaten egg and cover with slices of potato. Sprinkle with salt, pepper, garlic and chopped parsley and gratons or fritons. Top with the second round of pastry, press together and shape the edges. Brush with beaten egg and prick with a fork.

Baking: Leave to rest before baking for 45 minutes in a moderate oven.

When it comes out of the oven, lift the top crust of pastry, add a thick layer of cream and replace the pastry crust.

Serve hot.

OPEN THE RECIPE

Graton and potato flaky pasty
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Open the recipe

HOT OR COLD
COUNTRY PIE
WITH GRATONS

Hot or cold country pie with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Cut circles from ready-made pastry, allowing for around 2cm wider than the fillings. Two possible fillings

1: 1000g pork (collar or rib), 20g salt, 200g onions, 2dl white wine, pepper, thyme and bay leaf. Marinate together for 12 hours at +5°C, add 350g gratons.

2: 1000g hare, rabbit or wild pig, 500g gratons, 1dl ½ Armagnac, 30g salt, 200g onions, 200g whole eggs, pepper. Chop the meat and the onions finely and leave all ingredients to macerate in the Armagnac for 12 hours at +5°C.

Hot pie: Garnish the pastry circles with filling No 1, brush beaten egg on the edges and cover with a thin layer of the same pastry. Pinch together and shape the edges, brush with beaten egg and decorate. Leave to prove in an oven at 38°C for around 30 minutes. Brush again with beaten egg mixture and bake in a moderate oven at 220°C. Serve hot.

Cold pie: Garnish the pastry circles with 600g of filling n°2 mixed with 400g of filling n°1. Brush with beaten egg and bake. Serve cold in slices.

OPEN THE RECIPE

Hot or cold country pie with gratons
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Open the recipe

PROVENCAL FLATBREAD
WITH GRATONS (FOUGASSE)

Provençal flatbread with gratons (fougasse)
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
1000g flour type 55, 20g salt, 20g sugar, 30g yeast, 150g butter, 550g water
Mixing: Mix all ingredients for 15 minutes. Prove for 2 hours.

Various toppings: Roll out, score, and add a choice of toppings:

- Pizza mix, gratons

- Béchamel sauce, grated gruyere, gratons

- Béchamel sauce, cream, mushrooms, gratons

Baking: Bake at 220°C for around 30 minutes.

OPEN THE RECIPE

Provençal flatbread with gratons (fougasse)
All our recipes have been conceived by Patrick Casula, World Champion Pastry Chef.
Ingredients :
Ingredients: 1000g flour type 55, 20g salt, 20g sugar, 30g yeast, 150g butter, 550g water
Open the recipe

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.

Your message*:

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

(+33) 474 588 560

info@legratonlyonnais.fr

Cliquez
pour nous appeler !

OUR PRODUCTS

A complete range to satisfy all needs

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:

Duck fat

OUR HISTORY

40 years of expertise

LE GRATON

An institution of the gastronomy of Lyon and of France

LE GRATON

An institution of the gastronomy of Lyon and of France

OUR ORIGINAL RECIPES

BRIOCHE WITH GRATONS

Brioche with gratons

Brioche with gratons

SPICY QUICHE WITH GRATONS

Spicy quiche with gratons

Spicy quiche with gratons

PROVENCAL QUICHE WITH GRATONS

Provençal quiche with gratons

Provençal quiche with gratons

ONION AND GRATON TART

Onion and graton tart

Onion and graton tart

GRATON PROFITEROLES

Graton profiteroles

Graton profiteroles

GRATONS BUNS

Graton buns

Graton buns

HAM AND GRATONPIES

Ham and graton pies

Ham and graton pies

CHEESE FINGER WITH GRATONS

Cheese fingers with gratons

Cheese fingers with gratons

MINTY COURGETTE AND GRATON TART

Minty courgette and graton tart

Minty courgette and graton tart

GRATONS LOAF

Graton loaf

Graton loaf

GRATON AND POTATO FLAKY PASTY

Graton and potato flaky pasty

Graton and potato flaky pasty

HOT OR COLD COUNTRY PIE WITH GRATONS

Hot or cold country pie with gratons

Hot or cold country pie with gratons

PROVENCAL FLATBREADWITH GRATONS (FOUGASSE)

Provençal flatbread with gratons (fougasse)

Provençal flatbread with gratons (fougasse)

CONTACT US

(+33) 474 588 560

info@legratonlyonnais.fr

Cliquez pour nous appeler !

Graton Lyonnais
Pressed graton
Superior pressed graton

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

OUR ORIGINAL
RECIPES

SPICY QUICHE
WITH GRATONS

PROVENCAL QUICHE
WITH GRATONS

ONION AND GRATON
TART

HAM AND GRATON
PIES

CHEESE FINGER
WITH GRATONS

MINTY COURGETTE
AND GRATON TART

GRATON AND POTATO
FLAKY PASTY

HOT OR COLD
COUNTRY PIE
WITH GRATONS

PROVENCAL FLATBREAD
WITH GRATONS (FOUGASSE)

Cliquez
pour nous appeler !