Bernard Lambert, a twenty-year-old delivery driver, discovered the graton in the Halles de Lyon Paul Bocuse when out on his deliveries.
His employer lent him his first cooking pot, and he set about making his very first batch of gratons with 10kg of pork fat. They were sold out the following day.
Bernard bought a farm at Reventin-Vaugris, in Isère, to set up his production workshop and his business headquarters.
The business grew quickly, extending in 1985 to premises on the nearby artisan zone ‘Le Curtil’.
New packaging for Le Graton, with the creation of the Graton du Gone, which became a ‘must-have’ for aperitif.
Le Graton Lyonnais celebrates its 50th anniversary.
Long live Le Graton!
A simple recipe – fatty pork, salt, pepper, and nothing else, and a method that has remained unchanged for fifty years.
Our gratons are made from the finest, most rigorously selected ingredients.
Our gratons are made near Lyon, the gastronomic capital of France.
Le graton is the star of the aperitif in Lyon. With friends or family, it’s everyone’s favourite nibble! Never mind the peanuts, pass the gratons!