Le Tablier de Sapeur est un plat gastronomique typiquement lyonnais, préparé avec du gras-double (bonnet de bœuf au miel) poêlé, bouilli et frit.
Pourquoi le tablier de sapeur ? Le nom du tablier de sapeur vient du tablier en peau de vache que les sapeurs sous Napoléon III portaient pour effectuer les gros travaux.
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