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.
At Les Halles de Lyon Paul Bocuse, the art of the table does more than fill baskets: it sits down to eat. All around the stalls, cafés, bars and restaurants form a gourmet quarter where you settle in at the counter as if at home. Here you linger over your visit, glass in hand, to taste on the spot what you have just admired. This is the very spirit of Lyon, capital of gastronomy, championed by its greatest chef, Paul Bocuse.
The day often begins with a ritual dear to the people of Lyon: the mâchon. Born in the 19th century among the canuts and the silk merchants, this hearty morning meal of charcuterie and good local wines is enjoyed from the early hours in a cheerful atmosphere. At the oyster-shuckers' counter, oysters are opened to order, served with a glass of chilled white: a simple, refined moment that has become a signature of the Halles.
The houses of fine food take on the air of a bouchon here. Faithful to tradition, several restaurants elevate regional specialities and the legacy of the mères lyonnaises, those cooks who carried Lyon's reputation around the world. Quenelles, Bresse poultry, matured meats and daily specials are savoured here in warm conviviality, in the dining room, at the counter or on the terraces beneath the glass roof.
To eat at the Halles is to experience gastronomy in motion: from producer to plate, without ever leaving the place. It is, quite simply, the art of the Lyonnais table at its most authentic and most joyful.