Discover and visit the Halles Bocuse in Lyon

Lyon is reputed to be the gastronomic capital of France, and it would be a real shame to stay in the capital of the Gauls without sampling its many culinary specialities! A visit to Les Halles Paul Bocuse, Lyon’s famous Michelin-starred chef who passed away in 2018, is a must. Les Halles, meanwhile, is still very much there, a must for food lovers in search of the real taste of good things.

As you enter this gastronomic mecca, you’ll be following in the footsteps of Paul Bocuse, who used to stock up on fresh, local, quality produce at Les Halles. All the senses are awakened: varied, colourful, appetising products, mouth-watering scents, explanations and suggestions from professionals with a passion for their trade, tastings that make you want to share these aromas with your loved ones by bringing them a little delicacy from Les Halles… In short, a destination not to be missed by all gourmets who love life and good food!

The history of Les Halles Bocuse

Lyon’s first covered market was built on Place des Cordeliers in 1859. A metal hall allowed producers to shelter their stalls, work more comfortably and welcome their customers more easily. That’s how it all began.

More than a century had passed when, in 1971, the city of Lyon embarked on a colossal project, starting construction of a brand new 13,500 m2 building spread over 3 floors in the Part Dieu district. Les Halles de Lyon opened its doors on 1 January, reaffirming its place in the world of gastronomy.

The beginning of the 2,000s heralded new changes, and Les Halles de Lyon underwent a major renovation project, with the aim of contributing more than ever to the city of Lyon’s reputation. The objective is clear: excellence. And the least we can say is that the objective was fully achieved, even beyond all expectations, when the great Michelin-starred chef Paul Bocuse offered to give the place his name. It was recognition of the efforts made, but also an obligation to maintain the highest standards: in keeping with the excellence of a renowned chef who believed in hard work, daring and refinement.

Despite the death of its godfather, Les Halles de Lyon Paul Bocuse remains more than ever a gastronomic mecca. A national and international reference in the defence of good food and good products, to the delight of all gourmets. At Les Halles, Lyon’s gastronomy and French gastronomy come together, with 56 food traders from all fields showcasing the expertise of our producers, breeders, fishermen and all those who get up every day to sell or process products of the highest gustatory quality.

The values of Les Halles Paul Bocuse can be summed up in a few well-chosen words: excellence, conviviality, tradition, plurality, creativity, quality, generosity and flavour.

Sometimes surprising, but always delicious, Lyon’s specialities are numerous and both savoury and sweet, here are some culinary specialities not to be missed.

What charcuteries can you discover and taste at Les Halles Bocuse in Lyon?

1. The Jésus

Jésus de Lyon is a dry sausage made from pork meat and fat and matured for a long time. It is easily recognised by its pear shape, both long and wide. Why Jésus? Because this sausage was made before the Christmas festivities from the best pieces, which, once chopped relatively large, were wrapped up like the newborn baby Jesus.

Where to buy a Jésus at Les Halles Paul Bocuse: Maison Cellerier, Maison Sibilia, Maison Gast, or Charcuterie Bobosse.

2. The Rosette de Lyon

Stuffed into a natural casing, which helps to give it its distinctive flavour, the rosette de Lyon is a long, dry sausage whose diameter diminishes towards the end. The rosette is made from finely chopped lean and fatty meat, which is then left to dry for 2 to 3 months.

Where can you buy rosette de Lyon at Les Halles Paul Bocuse?

• The Cellerier house,
• Maison Sibilia,
• La Maison Gast ;
• La Charcuterie Bobosse

3. The pâté en croûte

A soft, golden, crispy crust in which a generous stuffing of veal, duck, poultry or pork, subtly seasoned, is wrapped, the pâté-croûte can be enjoyed as a starter or as an aperitif.

Where can you buy a pâté en croûte at Les Halles Paul Bocuse?

• The Cellerier house,
• Maison Sibilia,
• Gast House,
• La Charcuterie Bobosse

What dishes can I try at Les Halles Bocuse in Lyon?

1. Andouillettes

A veritable institution in Lyon, “real” andouillettes are made from finely minced veal (strawberry) or pork, or pulled with a string, seasoned (spices or herbs) and then stuffed. Simple, but effective.

Where can you buy andouillettes at Les Halles Paul Bocuse?

• Maison Cellerier,
• Maison Sibilia,
• Gast House,
• La Charcuterie Bobosse

2. The quenelle

If you’ve never tasted anything other than tasteless industrial quenelles, the professionals at Les Halles have just what you need to change your mind about this delicious Lyonnais speciality! Home-made quenelles, spoon-moulded, plain, with pike, crayfish, Comté cheese, free-range poultry, prawns and morels…

Where can you buy Lyon quenelles at Les Halles Paul Bocuse?

• The Giraudet house,
• La maison Cellerier,
• Maison Sibilia,
• La Maison Gast,
• La Charcuterie Bobosse

3. Cooked sausage

Made from pork head and tongue, or finely seasoned pork shoulder, this typically Lyonnais speciality is also known as cervelas or hot sausage. Steaming gives it that distinctive flavour that’s the stuff of good eating.

Where can you buy a cooked sausage at Les Halles Paul Bocuse?

• Sabodet,
• Maison Sibilia,
• Maison Moraud,
• La Maison Gast,
• La Charcuterie Bobosse.

4. Brioche sausage

A gourmet recipe consisting of a cooked sausage wrapped in a succulent buttery brioche, a real treat. Plain, with pistachios, with morels… The choice is yours!

Where can you buy a brioche sausage at Les Halles Paul Bocuse?

• Sabodet,
• Sibilia,
• Maison Moraud,
• La Maison Gast,
• La Charcuterie Bobosse.

5. The sapper’s apron

Made up of pieces of fat from the honeycomb in the beef stomach, marinated in white wine and then dipped in beaten egg or mustard before being breaded, this is a dish rich in taste and calories, but when you like it, you don’t count…

Where can you try a sapeur’s apron at Les Halles Paul Bocuse?

• Chez les Gones,
• Resto halle…

6. Lyon salad

Salad, smoked bacon, croutons of bread with your choice of soft-boiled or poached egg, this light and tasty starter sets the mood for the rest of the meal!

Where can you enjoy a Lyon salad at Les Halles Paul Bocuse?

• The butchers’ boys,
• La Maison Malartre,
• Chez les Gones,
• Resto halle…

What cheeses can you discover and taste at Les Halles Bocuse in Lyon?

1. The cervelle de canut

Made from drained fromage blanc, to which garlic, shallots, chives, salt and pepper are added, it is served with toast or potatoes. This traditional Lyonnais dish can be eaten as a starter or at the end of a meal.

2. Saint-Marcellin

Although originally from Isère, this cheese has earned its letters of nobility thanks to Mère Richard, an institution in the world of cheese, which specialises in maturing this famous cheese. Made from cow’s milk, its soft paste and deliciously bloomy rind will delight the taste buds of cheese lovers.

Where can you buy a Saint-Marcellin at Les Halles Paul Bocuse?

At Mère Richard, of course!

What desserts and delicacies can you discover and sample at Les Halles Bocuse in Lyon?

1. The praline tart

You can’t count the calories here either, but what a delight! This tart, which is both crisp and melt-in-the-mouth, is made from shortcrust pastry with crushed pralines mixed with cream. The pink praline is made with almonds coated in cooked sugar, and a food colouring gives it its pink colour. There is also a version with ultra-thin pastry and no edges.

Where can you buy a praline tart at Les Halles Paul Bocuse?

• A delight for all the senses,
• Sève,
• Boulangerie Jocteur,
• Maison Cellerier

2. The Lyon cushion

This confection is made from a smooth chocolate ganache, flavoured with a hint of Curaçao and coated in almond paste.

Where to buy a box of Lyon cushions at Les Halles Paul Bocuse: Maison Victoire.

3. Bugnes

Made from a pastry base of flour, egg, milk, butter and sugar, to which orange blossom is sometimes added, they are then fried and dusted with icing sugar. It can be crunchy or soft, it’s all a matter of taste. They are generally made just before Mardi Gras, during Lent, a period of 40 days before Easter when Christians abstain from eating, so you’ll find them between mid-February and mid-March in Lyon.

Where to buy bugnes at Les Halles Paul Bocuse: Sève, Maison Victoire.

In conclusion

Open from 7.00am to 7.00pm on weekdays and from 7.00am to 1.00pm on Sundays and public holidays, Les Halles de Lyon Paul Bocuse is the perfect place for anyone wanting to discover the best culinary specialities in Lyon and the region. If you didn’t know what to buy at the Halles de Lyon Paul Bocuse, you now have a taste of what Lyon’s gastronomy has to offer: the reviews are unanimous, and this is a not-to-be-missed event during your stay in Lyon for all the smart gourmets out there.