Restaurant Paul Bocuse

Restaurant Paul Bocuse, a legendary gastronomic establishment that knows no boundaries and symbolizes French culinary prestige.
It was here, in this restaurant on the banks of the Saône, that Paul Bocuse created his legend: with symbolic colors and baroque accents, Auberge was created by a master of French gastronomy, committed to local produce and precision of preparation, with great emphasis on simplicity.
MICHELIN guide's opinion.
Two MICHELIN stars: exceptional cuisine.
Unique sweet experience, talented pastry chef.
All the nicknames - primate des gules, pope of gastronomy - are not enough to sum up Paul Bocuse, an outstanding chef who was and remains a model for many celebrities of French gastronomy. He is the one through whom the brigades and their leaders have passed from darkness to light: he is in some way the first of his contemporaries. After his death, the restaurant's elite team (two MOF chefs, world champion in frozen dessert confectionery) immortalized the great chef's legacy: crayfish tail casserole; VGE truffle soup, sea bass in a puff pastry crust, Poultry Bresse in a bubble... with a gorgeous dessert cart. The story continues in Collonges-au-Monts-d'Or.