The four best pies in Lyon

Lyon 2e4e and 6e. Abel Grocery Store

Since 2020, the dishes at Cafe Comptoir Abel are available in a catering version, the executive chef of the almost century-old house has also developed a range of pâtés. Therefore, you can indulge in pastries, pork, poultry, foie gras, morels and pistachios (which are also on the Bitrot d’Abel menu), pork, hazelnuts, trumpets, candied lemon tarts, pistachios or preserves, foie gras and figs, but also one of the seasonal recipes: octopus, chorizo ​​in summer; duck, candied oranges and asparagus in the spring; returning from hunting in autumn.

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Our favorite in the house (Photo) it has a fine and tasty crust and is very generous in foie gras. A miracle.

26 rue Vaubecour, Lyon 2e. 04 78 82 43 29.
3 rue du Mail, Lyon 4e. 04 78 30 95 35.
77 Cours Vitton, Lyon 6e. 04 78 89 96 79.
prices. Between 32 and 55 euros per kilo.

Lyon 2e. Jeremiah Krauser

Jerome Krauser. © DR

There is nothing to do: Jérémie Crauser amazes us every time we try one of his dishes or his pâtés. When you take a piece of one of his recipes, you guarantee yourself a perfect cooking of the whole, extremely delicious jelly, crispy dough…

We fell in love with this one from Monts du Lyonnais (which he introduced at the 2021 World Pie Crust Championship), incredibly good, but also because of his beautiful Mathilde pillow (a nod to the beautiful Aurora pillow he gave his wife’s name), which is with poultry, morels, foie gras and pork.

42 Franklin St. 04 78 37 09 97.
Monday to Saturday from 8:30 to 13:15 and from 15:00 to 19:30.
prices. From 36.90 to 45.90 euros per kilo. Beautiful Mathilde pillow: €62.90. Monts du Lyonnais pastry: €69.90.

Lyon 7e. Cyril Nitard

Cyril Nithard Pye
Cyril Nitard. © Veronique Lopez

It was the desire to open a place dedicated to pie crusts that tickled Cyril Nitard (former chef at Fleur de Sel in Ainay). So in 2018, with his partner, Carine, they opened a hybrid place between catering, butcher and chef, where you can find a formula for lunch, a dish to reheat or a nice slice of pate.

Also read on Tribune de Lyon: Lyon, pie crust capital of the world

The main thing is the Beshevelin (veal, pork fillet, foie gras, pistachio), which is present from the first hours. Pure delight. But there are also all the ephemera that Cyril Nithard imagines (already more than thirty) and leave after 48 hours, so popular are they: chicken with lemon, return from picking (mushrooms), Veaulaille, which he imagined for Brasserie Georges… This is the private discovery address.

84 rue Bechevelin. 04 72 70 77 59. Monday from 5 to 7 p.m.
Tuesday to Friday from 11:00 to 14:00 and from 17:00 to 19:00. Saturday from 10 am to 2 pm.
prices. Price: 59 euros per kilo for Beshevelin.

Lyon 4e. Mathis, the master of meat

Matisse The Meat Master Pâté en croute
Matisse The Master of Meat. © Veronique Lopez

Matisse Raymon opened his butcher shop at the age of 19 on the Croix-Rousse plateau in 2019. The one who works “carrion” uses absolutely all parts of the animals it receives from Auvergne cooperatives, pigs or poultry in farms. It is therefore natural that he offers some sausages, including pate.

“I don’t like uniform products, so pâtés like our terrines have 50% leaches (parts) and 50% stuffing, explains the 22-year-old butcher who makes the pastry dough at Boulangerie des canuts according to his recipe. Chicken, lime and fresh basil in summer; pork, chorizo ​​and Espelette pepper, mustard chicken all year round…your choice.

142 Boulevard de la Croix-Rousse. 04 72 98 31 95.
Tuesday to Friday 7:30am to 1:00pm and 3:30pm to 7:30pm Saturday 7:30am to 7:00pm Sunday 7:30am to 1:00pm
prices. 52.90 euros per kilo.

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