Passionnément-Truffes

Since 2003, Crystel and Michel Blanchet have kept a rare passion alive at Les Halles de Lyon Paul Bocuse: a love of the black diamond and its white cousin. Specialists in the Black Truffle Tuber Melanosporum and the White Truffle Tuber Magnatum pico, they have made Passionnément-Truffes a benchmark address for enthusiasts and the city's great restaurants alike.

The house lives by two complementary registers. On one side, a fine grocery where you can discover fresh truffle in season, preserved black truffle in jars, fragrant oils and a whole range of preparations crafted by the chef. On the other, a restaurant where truffle is savoured without fuss, from truffle potatoes to scrambled eggs, from beef fillet Rossini-style to whole truffle baked in a crust.

Within Maison Blanchet, this exacting standard has been extended with the opening of a neighbouring rotisserie, another territory of excellence for chef Michel Blanchet. One single idea runs through it all: to choose impeccable products, work them with precision and offer the visitors of Les Halles Paul Bocuse a sincere, generous and deeply Lyonnais gastronomic experience.