Restaurant Paul Bocuse
Haute French restaurant · Collonges-au-Mont-d'Or ·
Iconic French gastronomy: truffle soup, sea bass, Bresse chicken
Iconic French gastronomy: truffle soup, sea bass, Bresse chicken
"The name “Paul Bocuse” hangs hot and heavy over the whole city. There are four Bocuse brasseries here, and a covered market (Les Halles de Paul Bocuse), where a giant mural of Bocuse himself watches over shoppers. The real institution, though, is this one, a little outside of the city. The space, so brightly colored as to be almost gaudy, in fuchsia and bottle green, is exactly what you’d expect from a French fine dining establishment: chandeliers and silver service. Their dishes scream “luxury” with as much zeal as the price tag—more than twice that of Lyon’s other ultra-fine dining restaurants—and are the Porsches and limousines of the dining world: lobster quenelles topped with caviar in a champagne sauce, or a smorgasbord of pâtisserie. A meal here is an experience, but there are more creative menus in the city." - Anna Richards
"No nickname can sum up the impact of the "pope of gastronomy", Paul Bocuse. This outstanding chef, as talented in the kitchen as in business, was and remains a hero and a model for many master chefs today. Bocuse was responsible for bringing the kitchen teams and their chefs out of their anonymity and into the spotlight and was probably the world’s first celebrity chef. Since his passing, the high-flying team of his namesake establishment (two Meilleur Ouvrier de France chefs and a pastry chef who is a world champion of iced desserts) upholds his legacy: crayfish tail gratin; VGE truffle soup, seabass in a puff pastry crust, Bresse poultry “en vessie”; and a wickedly decadent dessert trolley. The story is by no means over." - Michelin Inspector
"It was at her Col de la Luère restaurant where Chef Brazier took on a very special apprentice— a 20-year-old Paul Bocuse. Bocuse would rise to become Lyon’s prodigal son ushering in France’s era of nouvelle cuisine—at his eponymous Two MICHELIN Star restaurant." - Sophie Friedman
"When in Lyon I noted Restaurant Paul Bocuse as a paragon of French dining and a key reason the city is called France’s gastronomic capital." - Sophie Dodd Sophie Dodd Sophie Dodd is a travel, wine and lifestyle writer. Travel + Leisure Editorial Guidelines
Tony said it had always been his dream to eat here. Paul Bocuse is considered the father of modern French cuisine. They ate soupe aux truffes noires V.G.E. (black-truffle soup named after former French President Valéry Giscard d’Estaing); loup en croûte feuilletée (sea bass in pastry crust); choron (béarnaise or hollandaise sauce made with tomato purée); pot-au-feu (French beef stew); lièvre à la royale (roasted hare).