Boucherie Massot

Founded in 1967, Boucherie Massot embodies more than half a century of expertise devoted to exceptional meat. At its helm, Didier Massot, a Meilleur Ouvrier de France, has elevated the house among the essential names of Lyon butchery. As captain of Team France Boucherie, he led the team to the world champion title at the World Butcher's Challenge in 2016.

Since 2018, the house has held its stall at the heart of Les Halles de Lyon Paul Bocuse, the temple of Lyon gastronomy. On the counter, the butcher's craft reveals itself in every cut: mastery of gesture, a feel for ageing and absolute respect for the raw ingredient. Every piece is selected, trimmed and presented with the rigour that has forged the reputation of Didier Massot and his team.

The house philosophy comes down to a few principles: extensive or organic farming, short supply chains and flawless traceability. Bigorre black pork, Landes pork, Auvergne farm-raised pork, French and international cattle breeds all the way to Japanese and Australian wagyu: Boucherie Massot builds an offering where the diversity of terroirs always serves quality.

Advice, the passing on of know-how and a passion for the craft guide every exchange with the customer. More than a butcher's shop, the Massot house is an address for gourmets, where you come to find just the right cut, recommended by an artisan who has proudly carried the colours of French butchery.