Paul Bocuse Collonges-au-Mont-d'Or

Awards

MICHELIN Guide

Two stars restaurant, 2021

All Michelin stars in Collonges-au-Mont-d'Or All Michelin stars in France All 2 stars Michelin in Collonges-au-Mont-d'Or All 2 stars Michelin in France

OAD

European Classical Restaurants 2020, #64

All OAD European Classical in Collonges-au-Mont-d'Or All OAD European Classical in France

Gault & Millau

4 Torques, 2021

All Gault & Millau in Collonges-au-Mont-d'Or All Gault & Millau in France All Gault & Millau 4 Torques in Collonges-au-Mont-d'Or All Gault & Millau 4 Torques in France

Gault & Millau Public Mark

18 / 20

Cuisine

Traditional

Chef

Christophe Muller

• 2017
• 2016

Dinner at L'Auberge du Pont de Collonges

on 13 Apr 2017

by Jason Wang

Touring the property ?
_
Paul Bocuse, Lyon (Oct 2016)
#cityfoodsters_lyon
#cityfoodsters_paulbocuse

8 / 10

Lunch at Paul Bocuse

on 21 Apr 2016

by Gerhard Huber

I cannot believe that I write this, 6 years ago I was at Bocuse and it was a complete disaster. I ordered all the dishes which he his famous for and created for various French presidents. One worse than the other.

This time we were guided by Monsieur Pipala, the Directeur de Restaurant and ordered 2 starter and 4 main courses for two people which we shared so each could sample 6 plates.

The food which then arrived was the epitome of classic French food. The foie gras (upper left) flawless with... More

I cannot believe that I write this, 6 years ago I was at Bocuse and it was a complete disaster. I ordered all the dishes which he his famous for and created for various French presidents. One worse than the other.

This time we were guided by Monsieur Pipala, the Directeur de Restaurant and ordered 2 starter and 4 main courses for two people which we shared so each could sample 6 plates.

The food which then arrived was the epitome of classic French food. The foie gras (upper left) flawless with not the tiniest vein in it and a perfectly clean cut, the Rouget with super thin potatoes on top cooked to perfection, the sauce instant addiction and the Dover sole with prefect consistency. We also had the Poulet de Bresse and the famous pigeon dish.
Of course this indulgence with all those buttery sauces comes at the price of knocking you off the socks. Rarely in the last few years have I felt so full after a lunch.

Nevertheless once in a while it is great to go back in time and go for it. And so should you. Less