Les Garçons Bouchers

At the heart of Les Halles de Lyon Paul Bocuse, Les Garçons Bouchers nurture an uncompromising passion: fine beef, handled with exacting care and served without fuss. The only true steakhouse in the market hall, the house blends the spirit of the counter with the warmth of a bistro dining room upstairs, in a convivial atmosphere that echoes Lyon's gourmet tradition.

The house proudly holds the title of Maître Restaurateur, the hallmark of cooking made on site from fresh, seasonal produce. Sourcing favours short supply chains across Auvergne-Rhône-Alpes: small producers and breeders from the region provide hand-picked animals, whose cuts of beef are aged for several weeks on the bone to bring out their full character.

On the menu, the knife-cut steak tartare, the dry-aged beef fillet, the veal kidney and the signature Rossini burger sit alongside house-made sides and vegetables that change with the market. Care is given to everyone, from meat lovers to vegetarian guests, around a single idea: eating well, simply and generously.