The four best pies in Lyon

Lyon 2e4e and 6e. Abel merchant

Since 2020, the café Comptoir Abel’s dishes have been available in a catering version, the head chef of the almost century-old house has also developed a series of pâtés. You can therefore succumb to sweet bread, pork, poultry, foie gras, morels and pistachios (which are also on the menu at Bitrot d’Abel), pork, hazelnuts, trumpets, guinea fowl with candied lemon, pistachios or canned, foie gras and figs, but also one of the recipes of the season: squid, chorizo ​​​​​​​​​​​in summer; duck, candied oranges and asparagus in spring; back from the hunt in autumn.

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

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 Crauser

Jerome Crauser Pâté en croute
Jerome Crauser. © DR

There is nothing to do: Jérémie Crauser surprises us every time we taste one of his dishes, or his pâtés. When you take a piece of any of his recipes, you are guaranteed perfect cooking of everything, an extremely tasty jelly, a crispy dough…

We fell in love with the one from Monts du Lyonnais (which he presented at the World Pie Crust Championship in 2021), incredibly good, but also for his pillow from the beautiful Mathilde (a nod to the pillow of the beautiful Aurore, to which he named his wife), which is with Dombes 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. Cushion by the beautiful Mathilde: 62.90 euros. Monts du Lyonnais crust pastry: 69.90 euros.

Lyon 7e. Cyril Nitard

Cyril Nitard pie
Cyril Nitard. © Véronique Lopes

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

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

The essential is Béchevelin (veal, pork tenderloin, foie gras, pistachios), which has been present since the first hours. A pure pleasure. But there are also all the ephemera that Cyril Nitard imagines (already more than thirty) and leaves in 48 hours, so popular are they: chicken with lemon, return from picking (mushrooms), the Veaulaille that he had imagined for Brasserie Georges… is the confidential address to discover.

84 rue Bechevelin. 04 72 70 77 59. Monday from 17.00 to 19.00.
Tuesday to Friday from 11.00 to 14.00 and from 17.00 to 19.00. Saturday from 10.00 to 14.00.
Prices. Price: 59 euros per kilo for Béchevelin.

Lyon 4e. Matisse, the butcher

Matisse The meat craftsman Pâté en croute
Matisse The meat craftsman. © Véronique Lopes

Matisse Raymond opened his butcher shop at the age of 19 on the Croix-Rousse plateau in 2019. He who works “on the carcass” uses absolutely every part of the animals it receives from Auvergne cooperatives, pig or poultry. It is therefore natural that he offers some charcuterie products, including pâté crust.

“I don’t like uniform products, so pâtés like our terrines have 50% leaching (share) and 50% filling, explains the 22-year-old butcher, who gets the pastry dough made 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 from 7:30 to 13:00 and from 15:30 to 19:30 Saturday from 7:30 to 19:00. Sunday from 7.30 to 13.00.
Prices. 52.90 euros per kilo.

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