Quality ingredients ensure quality cuisine
At the crossroads of regions producing poultry, wine, fruit and vegetables, Lyon puts terroir products at the heart of its gastronomy.
And all of them have been celebrated at the Halles de Lyon - Paul Bocuse since 1971.
In this covered market, which dates back to 1859, inhabitants as well as star-rated chefs come here in search of the excellence of local terroir products. A particular atmosphere combining conviviality, a buzz of excitement and a wide range of aromas is to be found here, especially on Sunday mornings.
The menu devised from the wares sold at the stalls of its 50 traders will include cooked pork meat products and grattons by Sibilia, Giraudet quenelles, Mère Richard’s Saint-Marcellin cheese, praline in the tarts sold by Sève, or in powder form for homemade gourmet desserts. And at lunchtime, the restaurateurs and famous oyster sellers at the Halles de Lyon delight locals and tourists alike.
Throughout the city, other markets celebrate regional products, symbolic markets such as the one on Quai Saint-Antoine, convivial markets as in the Croix-Rousse area or nocturnal as in Place Carnot, which stays open in the evening.
The production of wine is also an asset that contributes toward the wealth of Lyon's gastronomy. To the north of Lyon, the famous Beaujolais region supplies private individuals and restaurateurs alike. The 10 vintages, including Le Moulin-à-Vent, have nothing to envy compared to other great wines. Further east, a small 300-hectare appellation nestles in the hills around Lyon.
And finally the South, which resonates with such prestigious names as Condrieu and other Côtes-Rôtie wines.
A little further afield, the wines of Savoie, Bugey or the Vallée du Rhône complete the picture of the wine-growing world.
