We are used to saying that Lyon, well-known city in France, is the world capital of gastronomy. And if there were a sovereign to watch over this title, it would not doubt be one of the most famous cooks in the world: Paul Bocuse, a 3 Michelin-star cooks.
From Tokyo to Miami or from Geneva to New York, the Bocuse name boasts worldwide influence. Yet it is next to Lyon, in Collonges au-Mont-d’Or, that Bocuse's empire was born. And this glory is not the result of pure chance, as the cuisine of "Monsieur Paul" is located at the crossroads of traditional French cuisine, haute cuisine and new gastronomy.
Taste the Gourmet French-Style Maine Lobster Salad
On your plate this is confirmed by recognized and prized high quality dishes. For example there is the black truffle soup, the Gourmet French-style Maine lobster salad and the scallops in beurre blanc with pommes soufflées.
Chosen as "chef of the century" by the Culinary Institute of America (2011), Paul Bocuse has a sophisticated and inventive gourmet cuisine which owes a lot to the quality of the produce and the attachment to French gastronomic traditions of France. It must be said that the "father of French cuisine," as the Parisian chef Alain Ducasse calls him, is from a grand line of cooks which go back to the 17th century.
A Culinary Pilgrimage in a Surprising Décor that will amaze you
As they say in Lyon, one of the cities of the historical region of Rhône-Alpes, "Going to Bocuse's," as they say in Lyon, also means going on a pilgrimage to the major sites of French gastronomy. Upon entering, the highly frequented building is worth the detour. Its raspberry and pistachio façade stands on the horizon like a theatre set, decorated with tiered stands, pièces montées and victual pyramids.
Once at the table, the service, precise down to the finest detail, is a source of amazement. It is a kind of ballet of plates which spin between the tables. The guests even participate in the indoor show: via a bay window, they can see the world of the well-known chef’s kitchen come to life, brass shining. You see the commis chefs stir the sauces, prepare a stuffing, truss a bird, chop vegetables... All this is part of the experience of going to Bocuse's, the temple of the French Gourmet cuisine.
The Bocuse d’Or
Outside of the kitchen, Bocuse created the Bocuse d’or, the most important and prestigious culinary competition in the world. The 3 Michelin starred chef of Lyon cuisine was open for business too, opening, in 1994, the famous Bocuse brasseries. There are six in Lyon and thirteen abroad, especially in Japan and the USA.
Address – come and taste the French gastronomy at its finest
L'Auberge du pont de Collonges - Paul Bocuse
40, Rue de la Plage