City Tour
What exciting things can you do in Mornant and nearby areas ?
Roman Gier Aqueduct
With a length of 86 km, the Roman Gier Aqueduct is the longest aqueduct that once supplied water to the capital of the Three Gauls, Lugdunum (modern-day Lyon). It collected water from the Gier River, south of Saint-Chamond in the Loire region, in the Pilat mountain range at an altitude of 405 meters, and transported it to the heights of Fourvière Hill.
To follow the natural contours of the terrain, various engineering structures were used along its route: elevated sections to cross valleys, and siphon bridges where the elevation difference was too great.
Mornant
The Mornantet Bridge
The bridge once spanned the Mornantet valley. Estimated to be around 60 meters long and nearly 12 meters high, it originally featured 8 or 9 arches. The remaining structures on the left bank of the stream include a complete arch, a bridge pier toward the road, and an underground passage that curves at a 60° angle toward the southeast. On the other side of the road, a cross-section reveals the underground portion, with an inspection shaft visible further up the slope.
The Mornantet Bridge is notable for its opus reticulatum facing, a typical Roman masonry pattern. As you follow the path, you can admire the canal and an inspection shaft (puits de regard).
Chaponost
Le Plat de l’Air
On the Site of Plat de l’Air, in Chaponost, you can find the longest visible row of arches in France (550 meters). It is the most monumental section of the Gier Aqueduct.
Opérations archéologiques récentes :
www.inrap.fr/archeologie-du-bati-chaponost-rhone-16256
Photo by Arnaud Fafournoux – CC BY-SA 3.0
Ready to discover Lyon ?
Ready to discover Vienne and Saint-Romain-en-Gal ?
VIENNE
About thirty kilometers southeast of Mornant, you can also discover the small town of Vienne, located on the right bank of the Rhône River.
The first inhabitants of Vienne, according to the earliest traces of human settlement, are believed to have lived there as early as the Middle Neolithic period, around 3000 BCE.
In 66 BCE, Vienne became a wealthy and powerful Roman city, many remnants of which can still be seen today: the Temple of Augustus and Livia, the Roman Theatre, the archaeological site of Saint-Romain-en-Gal, the Odeon, and the Roman roads. It was also an important center of trade and exchange with the Mediterranean, rivaling Lugdunum — present-day Lyon.
At the beginning of the 19th century, the banks of the Gère River, north of Vienne, became home to many textile factories, drawn by the power of water as a driving force.
Vienne’s textile industry thrived well into the 20th century, supplying the military during World War I with fabrics for uniforms as well as cartridges for firearms.
However, with the advent of new synthetic materials, factories gradually shut down, and the last spinning mill closed its doors in 1995.
The 13th century was marked by the rule of Jean de Bernin, who restored the choir of Saint-Maurice Cathedral, built the Château de la Bâtie, and reinforced the bridge over the Rhône.
The early 14th century saw the Council of Vienne (1311–1312), where the most influential figures in Europe — cardinals, bishops, and papal legates — gathered in Vienne with Pope Clement V and King Philip IV of France.
The council proclaimed the dissolution of the Knights Templar and the confiscation of their assets.
What about food ?
Lyon’s Culinary Specialties
Saucisson Brioche
A symbol of traditional Lyon-style family meals, the saucisson brioché can be enjoyed as a complete dish, sliced and even served with salad leaves. It consists of a Lyon-style cooked sausage (plain, with pistachios, or truffle-infused) baked in a soft, golden brioche dough and served in slices.
Where to find it :
- Uniferme, Le Pont Rompu, 69700 Beauvallon
- La charcuterie Sibilia, 102 Cr Lafayette F, 69003 Lyon
Praline Tart
The praline tart was created with the aim of adding a dessert to the menus of Lyon’s traditional bouchons. It uses pralines as the main ingredient. Its pink color makes it unique, and it has become an iconic pastry of the city. Just a heads-up — you’d better have a sweet tooth!
Bugnes
The word bugne is the French adaptation of the Lyonnais term bugni, which refers to a type of fritter. Sometimes crispy, sometimes soft, this little Lyonnais dessert is believed to date back to the Middle Ages. These small pastries are deep-fried and traditionally enjoyed between January and March.
Quenelles
In the 19th century, an invasion of pike in the Saône River left local authorities unsure of what to do with the overwhelming quantity of fish being caught. Pastry chef Charles Morateur came up with the idea of mixing pike flesh with choux pastry, thus creating the very first quenelle lyonnaise. Its light and tender texture earned it a lasting reputation, and it has since become a staple of Lyonnaise gastronomy.
Cervelle de Canut
Its name may not sound very appetizing, it’s simply a type of traditional fresh cheese typical of Lyon! Its exact origin is unclear, but it may have been invented by the canuts (former silk weavers of Lyon) in the 19th century. The recipe consists of fresh cheese mixed with garlic, butter, and small onions.
Where to find it :
- At a restaurant in a “bouchon lyonnais” or at Uniferme, Le Pont Rompu, 69700 Beaucallon
Tablier de Sapeur
The typical dish of Lyonnaise cuisine is made of beef tripe marinated in white wine, breaded, and served with a sauce and potatoes. Its name is said to come from a former military governor of Lyon, who wore a leather apron and had a fondness for meat.
Where to find it :
- At a restaurant in a “bouchon lyonnais”
Coussins
Created by the Lyon-based chocolatier Voisin, coussins (made of almond paste and chocolate ganache) can take up to four days to produce! In 1643, during a plague outbreak in Lyon, the city aldermen placed a gold coin on a silk cushion on the hill of Fourvière to ask the Virgin Mary to spare the city. Since then, this ritual has been repeated every year, inspiring the famous Coussin de Lyon, a confection born in 1960 that symbolizes tradition and delicacy.
Where to find it :
Grattons
Grattons (also spelled gratons) are another Lyon’s specialty, made from rendered bits of animal fat or pork meat that are fried and then seasoned with salt and pepper. They are served as an appetizer, as a main dish with salad, as a side, or used in pies, savory tarts, and other regional dishes.
Where to find it :
- Uniferme, Le Pont Rompu, 69700 Beauvallon
- In any local delicatessen in the region
Cardons
“Cardons” is an ancient vegetable that belongs to the same family as artichokes. Its season runs from August to October, and it is mainly used in Mediterranean cuisine. A traditional Lyon’s dish, gratin de cardons is one of the specialties of Lyon’s gastronomy.
Where to find it :
- Uniferme, Le Pont Rompu, 69700 Beauvallon
- In any local delicatessen in the region
Saint-Marcellin
Here’s another specialty from Lyon. Yes, you do have to enjoy strong cheeses! Saint-Marcellin comes from the village of the same name in Isère, southeast of Lyon. It’s a small cheese, but with mighty powers. It’s often served as a main dish in a potato gratin, with roasted duck, or simply on a slice of bread… Consider yourself warned !
Where to find it :
- Uniferme, Le Pont Rompu, 69700 Beauvallon
- In any cheese shop in the region
Lyonnaise Salad
Lyonnaise salad is made with fresh green lettuce, smoked bacon bits (lardons), crispy croutons, and a poached egg, all topped with a tangy vinaigrette !
Where to find it :
- In any restaurant in the region