Toké

Toké was born in 2017 from the daring vision of Chloé and Loucas, a pair of entrepreneurs who returned from Argentina with a single obsession: to turn the empanada into a genuine cooked dish, generous and made to travel. From that wanderlust love at first sight came a Lyon house that reinvents the filled pastry, somewhere between laid-back street food and everyday gastronomy.

The promise is simple yet demanding: to fold real slow-cooked dishes into a homemade dough, easy to eat and perfect to share. Every recipe is dreamed up by chefs from raw, French, seasonal ingredients, with constant care for taste, quality and zero waste.

Sourcing makes all the difference. The dough is kneaded from Burgundy wheat, the vegetables come from carefully chosen regional growers, the dairy is selected by Christian Janier and the meats by maison Massot, two Meilleurs Ouvriers de France. An artisan's standard that lifts Toké far above the simple snack.

At Les Halles de Lyon Paul Bocuse, the Toké stand has become the market's take-away ally: a counter where, at any hour, you find the richness of a cooked dish in the friendly format of a golden empanada.