Paul Bocuse, the father of French Gastronomy

Published on September 04, 2017
  • Triplette en cuisine : les chefs Gilles Rheinhart, Christophe Muller et Paul Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Fred DURANTET

    Triplette en cuisine : les chefs Gilles Rheinhart, Christophe Muller et Paul Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Fred DURANTET

  • Façade du restaurant Bocuse à Collonges au-Mont-d'Or, à côté de Lyon

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

    Façade du restaurant Bocuse à Collonges au-Mont-d'Or, à côté de Lyon

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

  • Salle à manger, chez Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Fred DURANTET

    Salle à manger, chez Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Fred DURANTET

  • Salade de homard du Maine, spécialité de Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

    Salade de homard du Maine, spécialité de Bocuse

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

  • La fameuse soupe aux truffes

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

    La fameuse soupe aux truffes

    © L'Auberge du pont de Collonges - Paul Bocuse - Sébastien VERONESE

Paul Bocuse, the father of French Gastronomy 40 Rue de la Plage 69660 Collonges-au-Mont-d'Or fr

We are used to saying that Lyon 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.

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.

French-Style Maine Lobster Salad

On your plate this is confirmed by high quality dishes. For example there is the black truffle soup, the 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 cuisine which owes a lot to the quality of the produce and the attachment to French gastronomic traditions. 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

"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 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 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 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 Bocuse d’Or

Outside of the kitchen, Bocuse created the Bocuse d’or, the most important culinary competition in the world. The star 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

L'Auberge du pont de Collonges - Paul Bocuse
40, Rue de la Plage
69660 Collonges-au-Mont-d'Or

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