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.
At the heart of the "belly of Lyon" lies an aisle where indulgence is prepared for home without losing any of its festive spirit. It belongs to the caterers, guardians of the French art of entertaining, who bring together on their stalls the two absolute symbols of great tables: foie gras and smoked salmon. Here, excellence can be taken away, ready to grace a white tablecloth on New Year's Eve or an exceptional lunch.
Among these houses, Rolle has embodied this expertise since 1971. Born at the Halles de la Part-Dieu before joining Paul Bocuse's setting, it built its reputation around two twin specialities. Its duck foie gras is entirely prepared on site, from French sources, and offered as terrines as well as in delightfully original entremets.
The salmon, for its part, is smoked in-house in the purest tradition, following a jealously guarded preparation. The fish travels from Norway, Scotland or the Baltic, some of it organically farmed, before passing through the house smoker. From this patience are born pearly, melting flesh with a delicate smoke, found in tartares, on blinis or in verrines.
To taste these treasures at Les Halles de Lyon Paul Bocuse is to treat yourself to the luxury of an exceptional table without cooking, and to carry home the magic of a market the whole world envies. Here, excellence is also something to savour on the go.