Les Halles is a French-style artisanal butchery, deli, restaurant, and convenient store located on Jiashan Lu in Xuhui. It’s run by the same people behind French restaurant Chez Jojo.
Butchery & Deli



The store looks and feels like it was plucked right out of France. There’s a butchery section, a display of your typical beef, pork, lamb, and chicken cuts, but also a range of house-cased sausages, charcuterie, house-made terrines and pâtés, olive mixes, French cheeses, and even oysters.


Les Halles also has dry-aged steaks and house-cured sausage links. These are all available to-go or via the mini-program, or to be ordered and consumed in store.

There are about a dozen house-cased sausages from spicy chorizo to ones with quintessential French seasoning of herbes de Provence. But these three sausages are a must-try: Boudin Blanc (¥130/500g), Boudin Noir (¥120/500g), and Andouillette (¥120/500g), all very very French and all rather heavy and rich.
Sausages & Terrines

Boudin Blanc is a white sausage typically made with a mix of pork and chicken. There are variations with some even including veal. Les Halles’ version has pork, eggs, whipping cream, and little cubes of foie gras. If you’re buying them for home, try to cook them on slightly lower heat so you don’t liquify the foie nuggets inside. It is decadent.

Then, there’s the Boudin Noir, a pork blood sausage. Similar to many blood sausages, it has a slight grainy texture, although, this one was more creamy than grainy.
Finally, the Andouilette, a sausage not for the faint of heart, as it is an infamously stinky sausage made with pork and pig stomach and intestines. As you can imagine, it does have a certain pungency, but permeated with spices, garlic, and onion. Best enjoyed with mustard / mustard sauce.


Other dishes on the menu include other French classics like raclette (¥78) for 120g of cheese and cold cuts, fondue (¥98/per person), and duck confit. Lunch sets available from ¥58.


Les Halles is more of a to-go store than a restaurant, though, it does have plenty of seating on the second floor.


The “shop” stocks a modest selection of dried goods, as well as ready-to-eat items from potted spreads of hummus and ratatouille to vacuum-sealed bags of reheat-to-eat beef bourguignon and pork knuckle. Wines by the bottle are affordably priced, too.
Les Halles
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