Ecailler Cellerier

Since 1890, Maison Cellerier has nurtured a passion for fine flavour across five generations. Born on the markets of Lyon with Hilaire Cellerier's stall, the house has become one of the great names of Lyon gastronomy — first through cheese and charcuterie, then through a gourmet world broadened to exceptional produce.

At Les Halles de Lyon Paul Bocuse, where the house has long held its place, the Écailler extends this craftsmanship towards the sea. Both a seafood bar and a restaurant, it lays out oysters, shellfish and crustaceans each day in the bustle of the market, to enjoy on the spot or to take away.

The dining room, its mezzanine and its counter bring enthusiasts together in a convivial atmosphere, open midday and evening and all day long throughout the year, except on 1 January. Here you will find oysters from Brittany, Charente-Maritime and Normandy, along with the Spéciale Gillardeau, paired with a selection of wines crafted with a Meilleur Ouvrier de France sommelier.