Charcuterie Sibilia

Founded in 1922 by Pierre Sibilia, a charcutier who came from Northern Italy, Maison Sibilia established itself as one of the great institutions of Lyonnaise charcuterie. Based at Les Halles de Lyon Paul Bocuse since 1971, it occupies one of the most emblematic stalls of the gastronomic market on cours Lafayette.

The house owes much of its renown to Colette Sibilia, a legendary figure of Lyonnaise gastronomy, who carried the name for decades and supplied the city's finest tables. Championed by Paul Bocuse himself, who recommended her to his restaurateur friends, she made the Sibilia name a reference recognised well beyond Lyon.

Since 2011, the house has been led by Bruno Bluntzer, a trained charcutier-traiteur and chef, who carries on this craft with the same exacting standards of quality and taste. Colette Sibilia accompanied him for five years, coming to Les Halles each day to pass on the secrets of a charcuterie of true authorship.

Today, the century-old house shines across several Lyon neighbourhoods while keeping the heart of its trade at Les Halles Paul Bocuse: products prepared in the purest tradition, where respect for raw ingredients and the artisan's hand remain the signature of the house.