Lyon's first covered market was built in the middle of the 19th century. It simplified life for shopkeepers and customers alike, and was a great success. In the early 1970s, the current Halles de Lyon moved to the Part Dieu district. More than a hectare of covered market dedicated to the expertise and excellence of French gastronomy, in the centre of the city. A source of fresh, local produce for top chefs and the general public, this temple to French cuisine became an institution.
As Lyon is the capital of gastronomy, it was impossible not to set up a place in the city entirely dedicated to this world. At Les Halles de Lyon, named after an eminent French chef, you'll find everything, including regional products. From quenelles and Lyonnais sausages to all kinds of cheeses, praline tarts and macaroons, this market is a concentration of flavours, each more delicate than the last. More than just a market, Les Halles is also a restaurant, open at all hours to delight gourmets. At the heart of this space, some sixty traders offer you a culinary journey to the land of excellence and good food. A gourmet escapade not to be missed. Make your way to the Part-Dieu district for this unique culinary experience.

Cheese stall at Les Halles de Lyon - Paul Bocuse
- © ColorMaker / ShutterstockBirth of a temple to gastronomy

Cooks preparing a seafood platter at Les Halles de Lyon
- © ColorMaker / ShutterstockAfter a renovation in 2004, Lyon's famous chef Paul Bocuse gave his name to the place, which then became Les Halles de Lyon - Paul Bocuse. Today, sharing, creativity, quality and transmission are at the heart of a space that combines market and tasting. In Lyon's belly, each stall has its own story and each has its own flagship product, but what they all have in common is their passion. A stronghold of the Meilleurs Ouvriers de France (Best Craftsmenin France), the title is displayed on many of the stalls.

Frontage of Les Halles de Lyon - Paul Bocuse
- © Pierre Jean Durieu / ShutterstockA well-stocked basket
Shopping at Les Halles isn't like going to the supermarket, so take your time wandering the aisles and browsing the traders. Take your time wandering through the aisles, among the traders. Stroll at random, in Lyon's mythical belly, among the tasty and varied aromas of the sixty or so stalls. If you're the evening guest, a platter of charcuterie and cheese is sure to be a hit! Maison Sibilia has been a charcuterie institution for a century, making a point of honour of respecting tradition and quality. The unmissable rosette or the tasty paté en croûte should have a place on your board. For cheese, let Maison Mons, run by Etienne Boissy, Meilleur Ouvrier de France, be your guide. With a wide range of exceptional cheeses to choose from, your taste buds will be awakened at the mere sight of the stall, where you'll find products matured with remarkable expertise.
For the main course, a trip to the Muzette delicatessen is bound to inspire you! Close your eyes and imagine yourself at sea, aboard a fisherman's boat... welcome to Maison Pupier. The freshness of a carefully selected pike can become the centrepiece of your table. Accompany it all with a pan of colourful vegetables from the Aux 4 Saisons greengrocer, bringing land and sea together on your plate. What would a Lyon meal be without a praline tart? At Sève, sugar is a religion and the traditional tart is the icon of the island! On a shortcrust pastry base, the mixture of crushed pink pralines and fresh cream rounds off the meal just right for pastry lovers.

Praline tart, a speciality of Lyon
- © iuliia_n / ShutterstockKingdom of epicureans
Les Halles de Lyon - Paul Bocuse isn't just a market, it's also a place to eat and drink! Many of the stalls offer the opportunity to take advantage of the excellence and knowledge of the shopkeepers, so that visitors can enjoy a meal. The discoveries begin at Maison Rousseau, with a small platter of freshly opened oysters. These renowned shellfish specialists are part of the history of Les Halles, and they were also present on Place des Cordeliers! Giraudet's quenelles from Lyon attract visitors with a taste for local cuisine. In a classic version or seasoned with poultry, fish, cheese or herbs, the spoon-moulded quenelle conveys the knowledge and passion of the chefs in a single bite.

Oysters on display in Les Halles de Lyon - Paul Bocuse
- © Ryzhova Tetiana / ShutterstockBefore moving on to the sweet stuff, a visit to Mère Richard 's to taste its legendary Saint-Marcellin is a must! The star of the stall, Paul Bocuse himself put it on the menu of his restaurant. A second well-known speciality in Les Halles is Sébastien Bouillet's Saint-Honoré! Refined, crunchy, creamy and generous... the St Ho with salted butter caramel from this patisserie is a real marvel in the mouth. For the tiny space left in visitors' tummies, a macaroon from the same shop is perfect for prolonging the flavours before the next of your Lyon discoveries.
Practical info
⏰ Opening hours:
- Weekdays: 7.00 am to 7.00 pm
- Sundays and public holidays: 7 a.m. to 1 p.m.
🚌 How to get there:
- Metro: Place Guichard stop - tramway T1: Mairie du 3ème stop
- Public transport: via cours Lafayette C3 - via rue de Bonnel C9