La Ferme de Lyon

La Ferme de Lyon was born of a rare wager: to safeguard the city's very last working farm, perched on the Saint-Rambert plateau in the 9th arrondissement. Taken over in 2024 as a cooperative society of collective interest backed by local authorities and around fifteen partners, this house embodies a farming of proximity once thought to have vanished from large cities, just a few kilometres from the centre of Lyon.

On its land, which has spread season after season as far as the edges of Limonest, the farm runs open-field market gardening and free-range pig rearing, where each animal has a vast space to grow slowly. Among them is the porc noir de Bourdeaux, an old, long-forgotten breed whose patiently raised meat yields charcuterie of real character. The farm follows an organic approach, faithful to the belief that time and care make quality.

At Les Halles de Lyon Paul Bocuse, La Ferme de Lyon sets up its stall as a bridge between the nearby countryside and the table of food lovers. Fruits and vegetables picked at the very peak of the season sit alongside the farmhouse charcuterie from its own herd: a direct, honest offering that tells the story of the Lyon region and lets the whole city be fed, far beyond the neighbourhood where it was born.