Our preserving unit is ideally situated between the valleys of the Rhone and the Loire, on a moderately high plateau. The landscape is magnificent, and the conditions for making a unique saucisson are perfect.

Saint-Symphorien-sur-Coise benefits from a micro-climate that protects it from excessive variations in temperature and humidity. The absence of morning mists and fog is particularly advantageous for finishing and drying saucisson.

This geographical situation and the transhumance that sees livestock traditionally pass in the region have conferred a notoriety on Saint-Symphorien-sur-Coise that extends far beyond our borders. It is here, in the heart of the Monts du Lyonnais, that the famous rosette of Lyon, a veritable icon of Lyon gastronomy, was first made.

Since 1902, la Maison Chillet has forged its reputation in this unspoilt corner of France, the heritage of several generations and our teams who continue to honour ancient practices and traditional methods of production.


Saucisson with Hazelnuts
Saucisson with Beaufort cheese

Saucisson au taureau

Saucisse sèche longue

Saucisson sec à l’ancienne label rouge

Veritable jésus de Lyon

queue de dahu

saucisson sec au comté

saucisson sec aux figues

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