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DelicatessensStall 33
String-tied andouillette, the pride of Lyon's charcuterie tradition
House founded in 1961
La maison de l'andouillette
Depuis plus de soixante ans, René Besson dit « Bobosse » a fait de l'andouillette tirée à la ficelle un emblème de la charcuterie lyonnaise. Fabriquée aujourd'hui dans l'atelier de Belleville-en-Beaujolais, la gamme s'est élargie à toute la grande tradition du terroir, sans rien céder sur la matière première.
Born in the Beaujolais under the impulse of René Besson, nicknamed "Bobosse," the house has upheld since 1961 one of the cornerstones of Lyon cuisine: andouillette made with veal mesentery, tied by hand on a string according to a jealously guarded artisanal method. Heir to a family charcuterie founded by his grandfather at the close of the 19th century, René Besson elevated the andouillette to the rank of an emblem, carried by the friendship of Lyon icons such as Paul Bocuse and Georges Dubœuf.
Crafted today in the workshop in Belleville-en-Beaujolais, Bobosse products combine know-how passed down from generation to generation with an unwavering demand for quality raw ingredients. Andouillettes, dry sausages, rosette de Lyon, jésus, white and black puddings: each specialty reflects the house's devotion to the authentic recipes of the Lyon and Beaujolais terroir.
Established since 2004 at Les Halles de Lyon Paul Bocuse, Charcuterie Bobosse holds one of the market's most sought-after stalls. Here you will find the entire range, fresh as well as cured, in a spirit of transmission and sharing that has earned this house a reputation far beyond Lyon.
Le meilleur de la charcuterie lyonnaise et beaujolaise
Une andouillette tirée à la ficelle, un geste transmis de génération en génération.
« Produits, qualité et convivialité. »
Charcuterie Bobosse · Maison fondée par René Besson, 1961
L'incontournable
Façonnée à la main et tirée à la ficelle, l'andouillette Bobosse est l'emblème de la maison depuis les années 1960. Portée par l'amitié de figures lyonnaises comme Paul Bocuse et Georges Dubœuf, elle demeure une référence de la charcuterie lyonnaise.
Voir le site (opens in a new tab)The official market map: find trades by colour and choose your entrance to get your bearings.
Andouillette made with veal mesentery and tied by hand on a string, the house's historic signature.
Dry sausages, rosette de Lyon and jésus cured in the pure Beaujolais tradition.
White and black puddings prepared the old-fashioned way, following Lyon recipes.
Cooking sausages, pâtés and deli preparations for the everyday table.
At Les Halles de Lyon Paul BocuseAt Les Halles
102 cours Lafayette, 69003 Lyon
The Charcuterie Bobosse stall at Les Halles, present since 2004.
View on map (opens Google Maps in a new tab)Production Workshop
Belleville-en-Beaujolais (69)
The laboratory where the house's specialties are crafted.
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bobosse.fr
Charcuterie Bobosse
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