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.
You need only push open the doors of Les Halles de Lyon Paul Bocuse to be swept up by the aromas: warm bread, butter, vanilla and cocoa mingle through the aisles of the "belly of Lyon". Here, bakers, pastry chefs and chocolatiers compose a sweet symphony once championed by the greatest of Lyon's chefs, one that places this covered market among the most admired in the world.
The great houses set the tone. At Sève, Richard Sève, a Meilleur Ouvrier de France and a major figure of French chocolate, has presented since 2003 his macarons, his boxes of chocolates and his Véritables Tartes à la Praline, whose recipe remains jealously guarded. A few steps away, Maison Bouillet, a Lyon dynasty led by Sébastien Bouillet, reinvents pastry with daring, between macarons, entremets and chocolates. Richart, for his part, has sculpted chocolate like a jewel for three generations.
Bread is far from forgotten. At the Jocteur bakery, set in the heart of Les Halles, the pink praline tart has become a signature, crisp and generous, faithful to this emblematic Lyon delicacy. Le Pain du Gone champions unique recipes and raw, local products, passionately renewing the image of the baker's trade.
From the pink praline to the finest cocoa cru, these artisans cultivate a devotion to the beautiful gesture and the fine product. To wander among their windows is to savour, quite simply, Lyon excellence in its sweetest form.