Les Halles de Lyon Paul Bocuse
News
Gourmet occasions and the latest from Les Halles.
World's 3rd best covered market: the crowning of Les Halles
Ranked the third best market on the planet by Food & Wine magazine, Les Halles de Lyon Paul Bocuse crown a century and a half of gourmet excellence.
Tribute to Paul Bocuse, Patron and Guiding Spirit of Les Halles
From Collonges-au-Mont-d'Or to the aisles of Part-Dieu, Monsieur Paul still watches over the gourmet heart of Lyon. A portrait of the legend who gave his name to our Halles.
The Belly of Lyon: Les Halles, from 1971 to today
From the first covered market at Les Cordeliers to the gastronomic temple of Part-Dieu, the story of a Lyon institution now ranked the world's 3rd best market.
The Mères Lyonnaises, Gourmet Souls of the Halles
From poularde demi-deuil to the aisles that bear their names, the Mères Lyonnaises still watch over the belly of Lyon. The story of a living heritage.
Butchers and Rotisserie: Exceptional Meat at the Halles
Beneath Les Halles de Lyon Paul Bocuse, master butchers and rotisseurs uphold exceptional craftsmanship, from the finest cut to golden poultry turning on the spit.
Bakers, pastry chefs and chocolatiers: sugar in all its splendour
At Les Halles de Lyon Paul Bocuse, the masters of bread, pastry and chocolate showcase exceptional craftsmanship, from the pink praline tart to the finest boxes of chocolates.
Cafés, bars and restaurants: the art of the Lyonnais table
Beneath the great glass roof of Les Halles de Lyon Paul Bocuse, cafés, bars and restaurants extend the market into a living table where indulgence is shared at any hour.
Wine Merchants: The Finest Cuvées Recommended by Devotees
At the heart of Les Halles de Lyon Paul Bocuse, the wine merchants open the doors of their glass cellars and share the bottles that make connoisseurs' hearts beat faster.
Charcutiers: the Lyonnaise tradition of pâté en croûte
The ultimate symbol of Lyonnaise charcuterie, pâté en croûte finds its most devoted guardians at Les Halles de Lyon Paul Bocuse, between century-old craftsmanship and excellence celebrated around the world.
Oyster Shuckers: Iode at Its Peak, Oysters and Shellfish
Beneath the vaults of Les Halles de Lyon Paul Bocuse, the oyster shuckers open up the wide ocean every day: glistening oysters, pearly shellfish and live crustaceans, laid on ice like treasure from the Atlantic.
Fine grocers: rare treasures and exceptional products at Les Halles
Périgord truffles, French caviar, spices from the ends of the earth: beneath Les Halles de Lyon Paul Bocuse, the fine grocers form a gourmet cabinet of curiosities where every jar tells the story of a terroir and a craft.
Cheesemongers: the art of ageing at its peak
Beneath Les Halles de Lyon Paul Bocuse, exceptional affineurs raise cheese to an art form, from humid cellars to the fragrant stalls of the "belly of Lyon".
Fruit and vegetables: the best of the seasons at the Halles
At the heart of the belly of Lyon, the fruit and vegetable stalls unfold the calendar of the seasons like a musical score. A gourmet stroll where freshness rules.
Fishmongers: The Day's Catch at the Halles
Every morning, the ocean travels all the way to the heart of Lyon. On the iced stalls of Les Halles de Lyon Paul Bocuse, the fishmongers lay out a living catch, the mirror of a craft passed down through generations.
The Quenelle, a Lyonnaise Jewel Savoured at the Halles
Born from an artisan's gesture in the 19th century, the pike quenelle has become one of the finest emblems of Lyonnaise gastronomy. At Les Halles de Lyon Paul Bocuse, it is offered with undiminished dedication.
Middle Eastern Specialities: the flavours of the Levant
Beneath Les Halles de Lyon Paul Bocuse, Oriental houses lay out a feast of fragrant mezze, the generous heritage of a cuisine that turns hospitality into an art of living.
Iberian specialties: the black gold of ham at Les Halles
Beneath the vaults of Les Halles de Lyon Paul Bocuse, bellota Iberian ham and exceptional preserves tell the story of a gourmet, patient and luminous Spain.
Italian specialities: fresh pasta and fine groceries at Les Halles
Pasta freshly made each morning, exceptional olive oils, parmigiano reggiano and antipasti: beneath Les Halles de Lyon Paul Bocuse, gourmet Italy unfolds a transalpine journey at the heart of the belly of Lyon.
Caterers: excellence to take away, foie gras and smoked salmon
At Les Halles de Lyon Paul Bocuse, the caterers turn foie gras and smoked salmon into festive centrepieces, ready to take away and crafted in the purest Lyonnaise tradition.
Poulterers: Bresse poultry, a regional pride
Immaculate plumage, steel-blue feet, scarlet comb: beneath the vaults of Les Halles de Lyon Paul Bocuse, our poulterers watch over the only poultry in the world crowned with an AOP. An encounter with excellence.
Oyster Season: The Iodine Ritual of the Holidays at the Halles
When winter arrives, Les Halles de Lyon Paul Bocuse dress themselves in sea spray and mother-of-pearl. On crushed ice, the écaillers open the sea for festive tables.
Galette des Rois: A Gourmet Epiphany at Les Halles
Every January, the belly of Lyon dresses in gold and puff pastry. Beneath the vaults of Part-Dieu, the finest houses rekindle the sweetest of traditions.
Beaujolais Nouveau: The Convivial Gathering at Les Halles
Every third Thursday of November, the belly of Lyon comes alive to the rhythm of the young wine: at Les Halles de Lyon Paul Bocuse, Beaujolais Nouveau is savoured among enthusiasts.
Fete des Lumieres: Les Halles light up December
When Lyon glows with a thousand candles around 8 December, Les Halles de Lyon Paul Bocuse become the gourmet heart of a city in celebration.
Summer Terraces and Aperitifs at Les Halles Paul Bocuse
When the warm days arrive, the belly of Lyon is best enjoyed seated, glass in hand, between briny seafood platters and the finest houses of Lyonnaise gastronomy.
Black truffle season: the black diamond at Les Halles
From December to March, the Tuber melanosporum perfumes the aisles of Les Halles de Lyon Paul Bocuse. A meeting with winter's most precious treasure.
Scallops in Season: the Shell Takes Centre Stage at the Halles
From autumn to the heart of spring, the pearly nut and its orange coral light up the stalls of Les Halles de Lyon Paul Bocuse. A festive season when the sea meets the belly of Lyon.
Asparagus and spring produce: springtime on the plate
When the fine days return, Les Halles de Lyon Paul Bocuse take on the tender colours of spring. On the market gardeners' stalls, asparagus and early vegetables announce the most delicious of seasons.
Exceptional Cheese Platters for the Holidays
At Les Halles de Lyon Paul Bocuse, the art of affinage composes festive platters where every piece tells the story of a terroir. The finest way to open your end-of-year tables.
Rosette and saucisson de Lyon: the rosy gold of charcutiers
Beneath the vaults of Les Halles de Lyon Paul Bocuse, the rosette and the saucisson de Lyon tell of a terroir of patience, salt and time. A journey into the heart of two charcuterie treasures.
Caviar and exceptional fare: the festive season takes over Les Halles
When December settles in, Les Halles de Lyon Paul Bocuse don their finest treasures. Caviar, foie gras, lobster: a journey to the heart of the holiday table.
Iberian ham: the best of the peninsula at Les Halles
At Les Halles de Lyon Paul Bocuse, acorn-fed Iberian ham reveals itself slice after slice, like a great vintage of the peninsula carved by hand.
Fresh pasta and dolce vita: gourmet Italy at the Halles
Beneath the great glass roof of the Halles de Lyon Paul Bocuse, a Mediterranean fragrance drifts among the stalls. A tour of a gourmet Italy that has found its place at the heart of the "belly of Lyon".
Festive chocolates and pastries: indulgence at its peak
When the holiday season arrives, the belly of Lyon turns into a showcase of sweet delights. Beneath the vaults of Part-Dieu, chocolatiers and pastry chefs unfurl exceptional craftsmanship.
Cooking classes at Les Halles: learning from the artisans
At the heart of Les Halles de Lyon Paul Bocuse, passionate chefs pass on their art just steps from the finest stalls: a gourmet immersion where the market becomes the classroom.
Private hire at Les Halles: a setting for your events
What if your next reception unfolded beneath the great glass roof of the belly of Lyon? Les Halles de Lyon Paul Bocuse open their aisles to exceptional evenings.
Gourmet gift ideas: offering the excellence of Les Halles
What if the finest of presents could fit inside a basket? At Les Halles de Lyon Paul Bocuse, giving becomes an art: that of sharing the very best of Lyon's craftsmanship.
Brunch and lunch on site: the gourmet pause
Under the great nave of Les Halles de Lyon Paul Bocuse, you don't just shop: you sit down, you share, you savour. Here is the art of the gourmet pause at the heart of the "belly of Lyon".
Food and wine pairings: advice from Les Halles
Beneath the great glass roof of Les Halles de Lyon Paul Bocuse, the wine merchants share their art of matching the region's vintages with the treasures of the stalls. Follow the guide.
Bresse AOP poultry, jewel of the terroirs
Snow-white plumage, azure feet, fiery crest: the only poultry in the world graced with an AOP stands proudly beneath the vaults of Les Halles de Lyon Paul Bocuse.
Pâté en croûte, a world champion at Les Halles
Crowned in Lyon every winter, the pâté en croûte makes Les Halles de Lyon Paul Bocuse its natural home, where excellence is savoured one slice at a time.
Meilleurs Ouvriers de France: Excellence at the Halles
Beneath Les Halles de Lyon Paul Bocuse, the blue-white-red collar of the Meilleurs Ouvriers de France embodies the highest degree of artisanal mastery.
Autumn flavours: mushrooms, game and comfort at the Halles
When the golden light of October settles over Lyon, Les Halles de Lyon Paul Bocuse trade the freshness of summer for the deep aromas of the forest floor and the great tables of autumn.
Gourmet Christmas Market: the Halles, Setting for Lyon's Festivities
As December lights up, Les Halles de Lyon Paul Bocuse become the epicentre of the holidays. A tour of a Christmas market where every stall tells the story of the feast.
A Gourmet Valentine's Day: Lunch for Two at the Halles
What if the most beautiful romantic date happened at midday, beneath the great nave of Les Halles de Lyon Paul Bocuse? A platter of oysters, a glass of champagne and shared delight: here is the art of loving the Lyon way.
Mother's Day and Father's Day: gourmet treats
For one spring, the belly of Lyon takes on the colours of tenderness. Beneath the vaults of Part-Dieu, every house composes the gourmet gift that says, better than words ever could, all of a child's affection.
Accessibility and services: an easy visit for everyone
At Les Halles de Lyon Paul Bocuse, gourmet pleasure goes hand in hand with a visiting experience thought out down to the smallest detail, so that everyone can step inside the market with complete peace of mind.
Les Halles, a shining star in the great gastronomic guides
Praised by the leading guides and host to the Gault & Millau Tour, Les Halles de Lyon Paul Bocuse stand out as an essential address in gourmet France.
A Day at Les Halles: The Ideal Gourmet Itinerary
From the morning oyster to the afternoon praline, follow the thread of a perfect day in the heart of the "belly of Lyon." A stroll for the senses among the artisans who make Les Halles de Lyon Paul Bocuse the world's third-best market.
Artisanal Savoir-Faire: The Soul of the Halles Paul Bocuse
Behind every stall at Les Halles de Lyon Paul Bocuse stands an expert hand. It is this patient know-how, passed down and defended day after day, that makes the heart of the "belly of Lyon" beat.