Food - Lyon - Paul Bocuse
The Great Chef
Paul Bocuse (11 February 1926 – 20 January 2018) was a French chef based in Lyon who was known for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he was one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional "cuisine classique". Bocuse created many famous dishes and recipes.
Bocuse first trained in his home city of Lyon, and then worked in a number of the major French restaurants of the era before eventually taking over his family's restaurant, l'Auberge du Pont de Collonges (a suburb of Lyon). He was awarded the title of "Meilleur Ouvrier de France" in cuisine in 1961, and his restaurant received three Michelin stars, a rare and prestigious achievement, which it held for several decades.
Bocuse also introduced the concept of the "chef's table", a table inside the kitchen where special guests could observe the food being prepared and interact with the chef, a concept that many fine dining establishments have adopted.
In 1987, he established the Bocuse d'Or, an international gastronomy contest which has become one of the most prestigious cooking competitions in the world.
Despite his passing in 2018, Bocuse's influence remains significant in the culinary world. His concepts, techniques, and recipes continue to inspire generations of chefs and food enthusiasts.
It is impossible to stroll through Lyon without encountering his name or likeness. His moniker graces the food market, and numerous murals bear tribute to him as well.
But his biggest attraction lies a few kilometers from Lyon in a small village called Collonges-au-Mont-d'Or. It’s a three star Michelin rated restaurant, l'Auberge du Pont de Collonges.
Click here to see where the restaurant is located on Google Maps
The restaurant is situated in a large, ostentatious building painted in traditional French colors, with a distinctive roof design. The interior is known for its luxurious, classical design and opulent decorations, providing a grand dining experience.
Bocuse took over the restaurant, which had belonged to his family, and earned it three Michelin stars in 1965. Remarkably, it maintained this prestigious rating for over 50 years, until 2020, making it one of the longest-standing three-star restaurants in the history of the Michelin Guide. The loss of its third star after Bocuse's death was a subject of controversy and sadness in the culinary world.
The menu at l'Auberge du Pont de Collonges has always showcased the best of French gastronomy. Bocuse's signature dishes, such as the truffle soup V.G.E., named for former French president Valéry Giscard d'Estaing, have been highlights of the menu for decades. The restaurant continues to serve many of Bocuse's classic recipes, keeping his culinary legacy alive.
It's worth noting that while the restaurant is revered for its tradition and classic approach, it has also received criticism for not adapting to contemporary tastes and trends in the culinary world. Despite this, for many, dining at l'Auberge du Pont de Collonges remains a bucket-list experience, representing the pinnacle of classic French gastronomy.
We had the chance to be invited to have a look at their wine cellar:
No bottle in the collection predates 1926, the year of Paul Bocuse's birth. The concluding photograph was captured at the far end of the wine cellar, serving as a dedicated tribute to the illustrious life of Bocuse.