Paul Bocuse is a name most chefs in the world know and honor. There’s probably no other person that has done more for the culinary heritage of France than Paul Bocuse.

The Bocuse family’s gastronomic history spans hundreds of years back in time, dating back to the late 1600’s. The Bocuse family has been cooking professionally since 1765 on the banks of the Saône in Collonges-au-Mont-d’Or where Paul Bocuse was born in February 1926. Still today you will find his signature Restaurant du Pont de Collonges or simply Paul Bocuse at the same spot just outside Lyon.

Paul Bocuse was a pioneer in many ways. He was amongst the first to demonstrate that a chef can step out of the kitchen to mix with his guests. A clever way to nurture a wider appreciation of food and also one of many intelligent ways to market himself and his restaurants. Paul Bocuse was the first to really put the chefs in the spotlight and to stardom – the first celebrity chef. He understood the value of marketing and he also did a tremendous job in making the French cuisine world-famous.

We have received feedback from some of our readers who think that the food served at Paul Bocuse is old style and not keeping up to today’s view on how to cook. Well, you will not find any contemporary cuisine or the latest culinary trends at Paul Bocuse and you can forget about light dishes with just some herbs and vegetables. What you will have is the utmost quality of produce and dishes made to perfection with an outstanding technique. The food is heavy, but the taste of it is fantastic. Several immortal signature dishes are served, like the truffle soup V.G.E. that was first created for the French President in 1975, or the main lobster salad “à la Française”. Whatever you will have, like the red mullet dressed in crusty potato scales or the whole spit-roasted pigeon, you will be satisfied.

September 2011 was the last month on duty for Executive Chef Christian Bouvarel after 42 years in service for Paul Bocuse, one of several amazing talents who has worked with Paul for many years and a good example of all the loyalty and skill that surrounded Monsieur Paul. The torch is now passed on to Executive Chef Christophe Muller who has already spent over 20 years in Paul Bocuse’s kitchens.

Menu Paul Bocuse

Paul Bocuse And The Team

Interior/exterior

Previous Visits

Written by Andy