Le Bon Jean

Le Bon Jean took over the charcuterie at 26 Rue Chevreul in Lyon's 7th arrondissement in 2017, continuing a shop that had operated at the same address for more than a century before Jean arrived. The owner is explicit about his trade on his own site: "Le Bon Jean n'est pas boucher mais bien charcutier" (Le Bon Jean is not a butcher but indeed a charcutier) — a real distinction in French artisan-trade classification between boucherie (raw meat) and charcuterie (cured, cooked, and prepared pork specialties).

The house-made ham is the shop's signature item, alongside pates en croute, sausages, and dry saucissons made on the premises rather than bought wholesale. Le Bon Jean has been recognized by the Gault et Millau guide for the quality of its artisanal charcuterie.

While the current ownership dates only to 2017, the shop continues a location with genuine local standing in Lyon's 7th arrondissement charcuterie trade — distinct from the city's two more internationally known houses, Reynon and Sibilia, and rooted instead in the neighborhood butcher-to-charcutier succession that is itself part of how Lyonnais charcuterie shops have historically changed hands. Beyond the counter, Le Bon Jean also prepares daily lunch items (sandwiches, quiches, mini pizzas) and heartier catered dishes such as lasagna, moussaka, and gratins, giving the shop a working-neighborhood role alongside its charcuterie identity.