Emmanuelle Jary - 2010-10-04
You’ll find the best charcuterie in all of Lyon, or indeed France, in the indoor market of Les Halles de Lyon, recently renamed Les Halles Paul Bocuse. Lyonnaise charcuterie has a reputation of being peerless – and rightly so!
So let’s not shy away from the superlatives and eulogies. The only proof needed is the weekly queue of people that has been seen lining up in front of the Sibilia charcuterie stand for decades. It’s not without reason that this business has been attracting so many customers, yet there’s no point asking Colette Sibilia what it is. Sibilia has been interviewed by hundreds of journalists and will no longer answer such questions. She won’t, however, say no to a coffee or lunch in a Lyonnais bouchon restaurant where she’ll tell you about her granddaughter who is studying in Great Britain, her five daughters and her recent travels. Listening to her humorous and kind-hearted conversation, you understand how the Sibilia business has founded its reputation not only on the quality of its products but also on the character of its boss. All of her staff follow her example of service with a smile and kind heartedness.
As far as the charcuterie is concerned, it’s much better to taste it than talk about it. Try, for example the hot saucisson in brioche, the saveloy which comes either plain or with pistachios or truffles, and the sabodet, a Lyonnais saucisson speciality with a hard rind. You can also find the Jésus de Lyon saucisson that contains the same ingredients as the Rosette but the meat is coarser and its size is shorter and fatter. A charcuterie’s shape gives it its taste and the patronne’s smile gives reasons to be cheerful!
Halles de Lyon
Tel: +33 (0)220.127.116.11.28