In the center of the Halles Bocuse, the butchers' boys' counter quickly fills up from midday onwards, thanks to its simplicity and canaille spirit, making it a meeting place for both customers and Halles workers. The menu is Lyonnais, and of course meaty: a pâté en croûte, a Lyonnais liver cake, a brioche sausage, before attacking the many choices of beef cuts, veal kidneys or lamb mice. Classic desserts.