Les Halles de Lyon Paul Bocuse

This guide to Les Halles de Lyon Paul Bocuse follows how a city three hundred kilometers from open water became home to the region's busiest oyster counter, tracing the market's cramped and icy start in 1859 on Place des Cordeliers and its move to the current site near Part-Dieu station. It also introduces the white-feathered Bresse chickens sold here, a breed granted a protection no other chicken anywhere holds. Listen for why Monday mornings still pack this hall with shells and wine glasses by nine.