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.
At Les Halles de Lyon Paul Bocuse, meat is experienced as an art. Along the aisles of the "belly of Lyon," the butchers' counters showcase cuts selected with rare exactingness, inherited from a tradition once championed by the greatest of Lyon's chefs. Here, choosing your rib of beef or your poultry is no ordinary purchase: it is an encounter with men and women who know every animal, every breeder, every stage of ageing.
The great houses set the tone. Boucherie Trolliet, established at the Halles since 1992 and passed down from father to son, selects the finest carcasses from loyal breeders in the Dordogne, the Auvergne, the Limousin and Bresse. A few steps away, Boucherie Massot flies the flag of excellence with Didier Massot, Meilleur Ouvrier de France and 2016 world butchery champion. These titles are no mere decorations: they speak of years of mastery in technique, in cutting and in advice.
The rotisserie adds its share of indulgence. At Maison Blanchet, farm-raised poultry, guinea fowl, fattened hens and the famous chickens from Bresse turn slowly on the spit, golden and tender, filling the aisles with an irresistible aroma. Further along, Maison Clugnet, ambassador of Bresse poultry since 1994, defends this protected designation of origin with undiminished pride.
To taste meat at the Halles is to rediscover the meaning of fine produce, short supply chains and honest advice. It is, quite simply, Lyon's excellence on the plate.