Lyon's most celebrated covered market has moved once and been renamed once, and neither event disturbed its authority. Merchants traded under iron and glass at Place des Cordeliers from 1859. In 1971 the city relocated them to a modern block on Cours Lafayette, in the 3rd arrondissement, minutes from Part-Dieu. A renovation completed in 2006 reglazed the frontage, widened the aisles and gave the hall the name of Paul Bocuse, the chef who had shopped there for decades and who died in January 2018. The best Food Tour Halles de Lyon Paul Bocuse tours are built on that continuity rather than on spectacle. Roughly fifty independent traders hold concessions inside, several of them third-generation houses. Mère Richard ripens Saint-Marcellin until the discs slump when cut. Maison Sibilia sells rosette, jésus and cervelas pistaché, pork sausage studded with pistachio, poached and sliced cold. Giraudet turns pike into quenelles de brochet, the dumpling Lyon claims as its own. Fromagerie Mons keeps an affinage cellar below the floor. Chocolatiers sell tarte aux pralines, the sugared-almond tart whose colour sits closer to fuchsia than pink. Chefs from the city's bouchons buy here at seven. So do residents of the 3rd. Visitor traffic is real, but it remains the smaller share. The building is unglamorous from outside: a rectangular two-level structure at 102 Cours Lafayette, glazed along its long face, parking below. Inside, the plan is legible — a broad central aisle, cross-aisles, counters facing outward, tiled floors washed each afternoon. Entry costs 0 EUR. The hall opens at 07:00 Monday through Saturday and closes at 19:00; Sunday trading runs 07:00–13:00 and is the busiest session of the week. Oyster counters set out stools and pour white wine by mid-morning, a habit older than any guidebook. That rhythm explains the market's character. It is a working hall that tolerates being visited, not an attraction that pretends to trade. Locals still call a guided walk through it a visite gourmande, and Lyon covered market tasting tours survive because the vendors will explain a cheese to a stranger without hurrying. Demand for Food Tour Halles de Lyon Paul Bocuse tickets follows from that willingness rather than from marketing. The city's gastronomic reputation is maintained here in small quantities, counter by counter, six mornings a week and one short Sunday.