Rôtisserie Maison Blanchet

Behind the Rôtisserie Maison Blanchet are Crystel and Michel Blanchet, well-known figures at Les Halles de Lyon Paul Bocuse. For nearly twenty years, the couple built the reputation of their Maison Blanchet through Passionnément Truffes, a counter devoted to the black Tuber Melanosporum truffle and the white truffle of Alba, set in the heart of Lyon's gastronomic market since 2003.

In 2021, drawing on this experience and his uncompromising standards for the product, chef Michel Blanchet opened a new space of gastronomic excellence: la Rôtisserie Maison. The spit turns to the rhythm of free-range poultry, Bresse chickens and poulardes, guinea fowl, legs and shoulders of lamb, and stuffed suckling pigs, all sourced from regional farmers and producers.

Beyond the roasted meats, the house offers a daily selection of hot dishes to take away, slow-cooked on site by the chef, in the generous spirit of a neighbourhood rotisserie raised to a rare level of excellence. The stall at Les Halles Paul Bocuse thus carries on a patient craft: that of masterful spit-roasting and honest cooking that puts the quality of its ingredients first.