Restaurant Paul Bocuse
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Lyon | The Michelin Three-Star 🌟🌟
Erika JonesErika Jones
302
It was an honour to eat in these hallowed halls on my anniversary. An incredible sense occasion and emotion came over me as the red building came into sight, emblazoned with a painting of Paul Bocuse and small decorative details of his famed dishes such as the Poisson En Croute. Chef Müller maintains the integrity of Paul's memory with such grace. Watching him walk the corridors with another chef honoured with the MOF red, white and blue colour brought a lump to my throat and diverted my gaze from the wine list for some while. I choose the deluxe menu and the sommelier recommends a Chateauneuf-du-pape from 2015, a very good year. What followed was truly beautiful and an incredible voyage through French haute cuisine. Most memorably from the amuse bouche round was the tomato mousse ball. It was truly the essence of tomato and was so elegantly presented in a perfect sphere. The iced court bouillon with lobster and caviar with truly stunning. Something with that flavour profile and texture profile is seemingly impossible to make so delicious and moreish. The poulet de bresse in bladder was pure decadence and beautiful, continuing with the beautiful sphere shapes seen earlier in the menu. The whole evening was artistry and had never had such a sense of witnessing something so beautiful as I did on my first evening at Paul Bocuse.
Frederik LaboyrieFrederik Laboyrie
40
Quel gâchis! Ou l’histoire de la volaille au TUPPERWARE La magie d’aller dans tel établissement, une joie et un ravissement pour tous les sens tant attendu jusqu’à ce que badaboum et plouf, quand tout tombe à l’eau! Le lieux est mythique. La voiture s’arrête, le personnel charmant dès la première seconde nous ouvre la porte. Tout est magique. Les sourires se croisent et les yeux pétillent. La façade illuminée ocre, rouge et verte promet une ambiance festive et les portes du restaurant s’ouvrent dans l’allégresse. Venu pour fêter l’anniversaire de madame, j’avais prévenu le restaurant qui m’avait répondu qu’ils s’occuperaient de fêter l’événement en fin de repas comme il se doit. L’installation dans la salle, le choix du repas, allez va pour le menu du centenaire du restaurant accompagné des ses vins, quoi de mieux pour prendre la mesure de l’histoire du lieu. Tout se déroule à merveille, c’est un théâtre, le rythme est soutenu, le personnel nombreux et les clients ravis. Les plats s’enchaînent. On sait le travail que cela leur demande pour nous fournir un tel niveau de perfection. C’est grandiose! La table d’à côté semble atteindre l’extase lorsque arrive la côte de bœuf après avoir englouti le bar en croûte! « Merci Bocûûûuse » répète joyeusement notre hôte japonais au maître d’hôtel enjoué. Après avoir dégusté avec délectation les quatre premiers plats, la tant attendue « volaille de Bresse AOP entière en vessie, crème aux morilles » arrive enfin. C’est un spectacle, toute la salle observe le maître d’hôtel. Le maniement du couteau est parfait, il crève la vessie, la vapeur s’échappe, détail la bête, divise partage et sélectionne; deux assiettes sont prêtes. La moitié de la volaille y est passé: un saut l’y laisse, un blanc découpé dans la longueur pour en faire deux morceaux. Quel bonheur cette volaille! Et cette crème aux morilles… Nos assiettes sont vides, la demie volaille en face de nous au repos depuis dix minutes sur sa planche à découper, nous sommes prêts pour la suite avec la ferme intention de nous régaler! Une minute, cinq minutes, le personnel toujours prompt à nous faire asseoir où nous ouvrir les portes a disparu. Que se passe-t-il? 10 minutes, le temps est long. Les verres sont vides. Un flottement. Tout à coup, sans mot dire, le personnel revient et embarque le gallinacé. Hop! Disparu! Terminé! Rideaux! Fin du bal! Mais pourquoi? Interrogés, (pour ne pas dire que mon épouse est à ce moment à deux doigts de l’apoplexie tant elle aime à dévorer ses amis les oiseaux lorsqu’ils sont accompagnés de morilles), nous attendons 5 minutes de plus que le maître d’hôtel revienne à notre table pour lui faire part de notre interrogation: « Pardonnez-moi mais j’ai une question: pourquoi avez vous remporté cette demie volaille? » Et c’est là que commence le drame! Perdu en arguments fumeux celui ci nous explique que c’est comme ça que c’est prévu, que la deuxième moitié du bestiau est remise aux convives en fin de repas dans un doggybag afin que ceux ci le dégustent chez eux! Donc chez Bocuse, le repas du centenaire prévoit que l’on termine chez soit ce qu’on aurait pu déguster sur place!!!! Dans un TUPPERWARE !!!! Et bien, « Monsieur Paul »….c’est l’image de la cuisine gourmande qui en prend un coup. Sans même attendre la fin du repas, on nous dépose un Tupperware dans un sac au pied de la table. Stupéfaction. L’histoire aurait pu s’arrêter là. Nous n’avons rien ajouté et bien entendu pas fait preuve plus que cela de notre étonnement. La fin du repas est arrivée, place au dessert! On nous propose de l’eau j’en appel à deux coupes de champagne, on me répond que le sommelier arrive. Il n’en sera rien! Pas de champagne, nous attendons toujours le sommelier, pas de bougie non plus pour mon épouse qui, elle, n’attendra pas pour avoir un an de plus! Nous partirons du restaurant sans revoir ni le sommelier ni le maître d’hôtel qui ne se fenderont d’aucune formule de politesse ou même d’un simple « salut;) ». Bref, une fin en eau de boudin…. Quel gâchis! Aymeric Massin
aymeric massinaymeric massin
10
When you are at Paul Bocuse, you know you are at Paul Bocuse! Everything is branded and his face is plastered all over the place. It really feels like a themed restaurant in that respect. I was extremely excited to dine there, firstly because of the reputation, but also the food looked amazing online. Though I was a little concerned that everyone had the same pictures and experience. I ended up ordering the tasting menu because it hit his few classic dishes but also it seemed better value. His lobster was well done and s nice start to the meal. The truffle soup was what I was most looking forwards to... It was unfortunately a bit of a let down, being more like a mushroom consomme with hints of truffle. The next dish was the fish with potato scales. And I must say here that the skill required to cook this is pretty amazing. The potatoes were beautifully crisp and the fish was flaky and delicious. We also had the chicken cooked in bladder of cow. When it was wheeler out, there was a distinct off-smell which was ok no for me but not other's I was dinning with. Good dish but it felt a little in need of an update. The chicken was good - but the breast was a little dry. For me the cooking level was high but very classic and a little behind the style. Enjoy.
Shay SengShay Seng
40
This comes from an American food perspective. Service is perfect. Francesco was awesome. I chose the 220 euro menu, as I ate by myself. The 290 and 330 euro menu would have cost an extra 100 euro for me as supplements. I noticed others with the higher priced menus and didn’t feel like the extra they spent validated the dishes if purely on flavor. Showmanship, yes. A chicken in a bladder with truffles seems amazing. Moving on… The desserts and sauces seemed like the best parts. The cheese was great. The small bites were great. Loads of flavor. I would say the quinelles and the bresse chicken itself, was good, not great. Chicken was a bit tougher than expected and quinelles seemed like those things they make because you’re in Lyon. Before the dessert hit, I was telling my friends I would have rather spent 1/4 the money on some world class Texas BBQ. First bite of that and you’re in heaven. Here, everything was good and nothing was great. If you leave this within the realm of French Gastronomy, I would ask for more of a wow factor in terms of flavor on the main and pre-main dish. It’s an issue for me where in a chicken dish the mushrooms and sauce are the best part. Otherwise, a positive experience and worth the price paid.
MikeMike
00
This review comes 4 years later than it should. While much memories have diminished it is rightful to call this a testimony instead. Much have happened in the course of 4 years, and since human beings are not very capable of recollecting the good, there are a lot of bad when I look back. To begin with, I lost my phone quite some time ago so photos taken here was gone. And then France, the country which I left a lot of footprints on, has been severely challenged by terrorism. But what devastated me the most was the farewell of chef Paul Bocuse. Imagine in the 70's, where there was no internet and technology was much less advanced, the flow of information was very limited; how much did it take for anyone to come up with an innovation such as Truffle Soup V.G.E., and spread his influence throughout the gastronomy world? If there was no such a pioneer as chef Bocuse, probably I would not be enjoying what we have today, and I am still grateful to him. As said earlier much have changed but some just have not. This restaurant is still proudly 3 stars, and the respect for chef Bocuse shall live along with human civilization.
Alan ChunAlan Chun
00
Nearby Attractions Of Restaurant Paul Bocuse
Abbaye Collonges - Paul Bocuse

Abbaye Collonges - Paul Bocuse
4.5
(42)Click for details
Nearby Restaurants Of Restaurant Paul Bocuse
The Riviera
Pepperoni
Les Ephémères, Paul Bocuse

The Riviera
4.0
(457)$$
Click for details

Pepperoni
4.5
(102)Click for details

Les Ephémères, Paul Bocuse
4.9
(13)Click for details
Basic Info
Address
40 Rue de la Plage, 69660 Collonges-au-Mont-d'Or, France
Map
Phone
+33 4 72 42 90 90
Call
Website
bocuse.fr
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Reviews
Overview
4.8
(2K reviews)
Ratings & Description
attractions: Abbaye Collonges - Paul Bocuse, restaurants: The Riviera, Pepperoni, Les Ephémères, Paul Bocuse

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