L'Institut Restaurant

A place to experience the works of a famed French chef at a bargain. The service and food are exceptional for the price. Personally I’d order the fish over the beef. The balance is far better.

We very much appreciated the allergen menu provided to us, which was helpful in our selection. The cashew starter I had was absolutely amazing.

The prawn, pate croute, salmon was OK, the slow cooked egg and monk fish was excellent! I have 2 more reservations to try other dishes.

Very unique yet fantastic experience. Very different to anywhere I have been but food wise was outstanding and such a great experience!

Definitely not overhyped—L’Institut was even better than we imagined. Honestly impeccable food from start to finish. The mushroom starter was a standout dish for me and the complementary dessert was a nice touch. Service was very good with staff taking our coats at the door and making jokes along the way. They clearly explained every dish and it was obvious they were trained well. The price point was very reasonable for such an excellent dining experience and great value for central Lyon.

Greeted promptly by the hostess and coats taken and hung up. On the way to the table, we were told what was happening in the areas behind the glass. The students are working hard preparing for the upcoming meal. Delicious gougére were delivered along with the menu. Questions are quickly answered, wine suggestions made, and meals are ordered. The menu is a souvenir to take home. The meals and desserts were beautifully presented and delicious. The wine was excellent. The service was spot on. Definitely worth a visit!

A sublime experience - every mouthful oozed flavour and competence. €85 per head for 3 courses including cocktails is a bargain.

Very welcoming and impressed from the moment we entered. Our wait staff included Vasile. who was very helpful and has a great sense of humor, and a trainee, Stanislas, who was very responsive and friendly. In addition to the excellent service, the food was outstanding and the restaurant ambiance perfect.

Was passing thru Lyon France and wanted a light bistro lunch. Found this place in one of the town squares. Was very good. Nice salads, beef tartare, and a couple of glasses of Chablis on a perfect day in France. Service was very good.

Great spot, finest type of cuisine. I ended up going back my last night in Lyon for a second time around!

We were able to have lunch here and were pleasantly surprised with the ambiance, attention to detail, presentation of our meal, service, and delicious taste. We had a table by one of the the chefs kitchens, so with that, a great view of the preparation process. The burrata was complex and accompanied by 2 slices buttered bread. The pork medallions were sweet glazed on 2 perfectly cooked roasted pork medallions . We shared both dishes and were unable to finish the medallions or potatoes as the portions were generous, leaving no room to taste what I can imagine were their exquisite desserts. This olis how to train the next generation of Michelin starred chefs! Bravo!

First lunch in Lyon with my wife. She found this place and made reservations a few weeks before our trip. It's a culinary school with a restaurant and hotel run by the students and supervised by the instructors. We got to the restaurant a few minutes early but got seated right away. The students that served us were very professional. They also spoke very good english and explained the menu well. The meal consists of three courses. All of the food served to us were really good. The combination of ingredients were really well done. Nothing was overtly or under seasoned. The ambience and decor was also done well. It was clean and simple which I really like. It's good to know that students are being taught to continue cooking great food. I'm excited to see and find out where students from this institute take their talents after graduating.

On a tour with passengers from our river cruise, we decide to go along with others on this morning visit to the L'Institut. We are very glad that we did. Our program was well organized and our instructor was very good. As much as we appreciate the culinary legacy of Paul Bocuse, our little excursion to the L'Institute Paul Bocuse was one of the highlights of our tour of Lyon and of our entire cruise.

This restaurant cooking and managing schools was founded by the legendary Paul Bocuse. The staff is young, very anxious to please and at times a bit nervous. Look into the kitchen and watch student chefs being guided by instructors. My wife thought her octopus appetizer was the best she has ever had and I thought the same about the molten chocolate cake dessert. Prices are high, however, with relatively small portions. The atmosphere was more casual than I had expected and the setting is very contemporary and sleek.

We were suppose to eat here with my co-worker. Because our affiliate in Lyon recommend us to it there. We where looking at the menu outside the restaurant. But the two hostesses were making fun of us.. Laughing hard and looking down on us. So we decided to try another Bocuse restaurant.. Because we were shocked about their behaviors.

Outstanding service, outstanding hospitality, exquisite plate presentation, polished wine service, the flavors hit the mark. Everything was spectacular. 10/10 recommend. Please dine here if you're in Lyon. It's a winner on all fronts.

Future Michelin rated chefs learn the trade here and strive for perfection. We were lucky to get a seating at dinner put on by these students. It was five star service from start to finish and every plating looked Fantabulous! I had the shrimp appetizer followed by the cod entree and raspberry dessert - all paired with delicious wines. Obviously the food was amazing and beatifiully plated. It almost looked too good to eat. I definitely recommend you eat here when in Lyon. It's a great experience and just a beautiful place to have a great meal. Two thumbs way up!!!!

The food and service here is excellent. My wife and I came here for lunch. Each dish was made up to our standards. Be prepared to have a long lunch though as we were here for about 2 hours. The price is actually very cheap for a Michelin level resturant open by a 3 star chef. We were expecting a few hundred per person, but ended up only paying about 60 per person. This is a must try here in Lyon. You will need to get reservations at least a few days in advance though. We just emailed them a few days before we went to Lyon and we're able to get a reservation. Good luck!

This was a great place for dinner. The staff is first rate and the dishes are delicious...especially their desserts! The dishes are of high quality and presentation is good.

Impeccable service, warm welcome, fantastic presentations, delicious foie gras starter, thé champagne by the glass is a bit expensive but overall it was a world class experience from start to finish. One starter (fois gras) two glasses of champagne, one bottle of sparkling water, two main entree dishes, two cheese plates, two espressos = our bill came to 127 euros which is rather expensive in my opinion but for a school setting truly the setting and everything else deserves nothing less than five stars. Well done. You can tell that the legend and legacy of Paul Bocuse lives on and is well represented by the fine young men and women of institut Paul Bocuse École de Cuisine!

Supernice new resto with a really nice staff and a extraordinary kitchen! This is where they train a lot of waiters at the Institut Bocuse. TRY IT

Unique and creative approach to the entire dining experience. Incredible flavor profiles and excellent service. Highly recommend for anyone who has a deep appreciation for food.

The enthusiastic young trainees who serve are the main joy of this restaurant. They work hard, always trying to please, very earnest and developing their expertise.....the questions are: where is the adult supervision which is needed to insure proper timing; and what happened to creativity in the kitchen? The restaurant was not busy when we arrived and yet the entrees arrived before we had finished our apperitifs....then at the end of the meal there was an incomprehensible wait until desert was served. Meanwhile throughout the evening confusion reigned supreme over wine - no direction on what to serve when or how. Here again the lack of supervision was clear. However, through it all the very young servers work hard at learning their trade, smiled continuously and answered questions as best they could. The meal itself was only fair. One would expect more from a restaurant of this heritage and price. Too bad, we had looked forward to dining there and will not do so again. Les jeunes stagiaires enthousiastes qui servent sont la principale joie de ce restaurant. Ils travaillent dur, toujours en essayant de plaire, très sérieux et développant leur expertise... ..les questions sont où est la supervision d'un adulte qui est nécessaire pour assurer un bon timing et ce qui est arrivé à la créativité dans la cuisine. Le restaurant n'était pas occupé à notre arrivée et pourtant les entrées sont arrivées avant que nous ayons fini nos apéritifs ... puis à la fin du repas il y avait une attente incompréhensible jusqu'à ce que le dessert soit servi. Cependant, grâce à cela, tous les très jeunes serveurs travaillent dur pour apprendre leur métier, souriaient en permanence et répondaient aux questions du mieux qu'ils pouvaient. Le repas lui-même était seul juste. On pourrait en attendre plus d'un restaurant de ce patrimoine et de son prix. Dommage, nous avions hâte d'y dîner et nous ne le ferons plus.

In Lyon, and perhaps all of France, Paul Becouse, is a culinary legend and established the L'Institut Restaurant, a training site for French chefs. So, we had to go although Paul has passed. L'Institut turned out to be all theater and no show - beautiful surroundings in a tony neighborhood, beautiful clientele, servers in coat and tie supporting a limited and uninteresting menu, and a disappointingly narrow wine list. Still, thinking that we may be missing something, we soldiered on through Pommery champagne that is plonk, and a couple of forgettable although pretty courses that were tasteless or fatty, and similarly uninspired wines. Then, after the marginal food and scripted service, we paid our penance for the foolish choice and escaped to another restaurant for an enjoyable dinner and friendly service elsewhere in Lyon. Never again.

Modern, clean and casual decor. Outstanding service, food and wine. Lively atmosphere, great energy. The food was at par with the finest restaurants, the champagne and wine choices by the glass or bottle had depth and you can't beat the price! I recommend and hope to return some day.

We recently travel to France and waited until we got to Lyon to try a Michelin star restaurant. We chose this restaurant since many people recommended it. Our party of eight got there i time and we were greeted by a very friendly and helpful staff. Once we got seated the bad service began. Very disappointed that a 3 star Michelin restaurant had a service of a no start restaurant; from having to constantly as for water for the table, ask for someone to serve us our wine , bottles that we order and where not at the table, to having to ask for additional bread, clean silverware, etc. they were serving the men before the ladies, we asked for another bottle of wine and did not get it, and it goes on. It felt more like the opening day of a new restaurant that a long standing Michelin star one. On the other hand the food was superb, from beginning to end; the flavors, presentation, the details. But the service made the experience less that stellar; we were the first ones to be seated ,and four hours latter, almost the last ones to leave, and not because we linger chatting but because the waiter never got his act together. Very disappointed to have waited to get to Lyon to try this Michelin restaurant. I will give it 3 stars because of the food . Would not recommend it