L’Auberge du Pont de Collonges,
Michelin-starred restaurant in Lyon
Widely renowned as one of the very best fine dining restaurants in the world, L’Auberge du Pont de Collonges, the gourmet restaurant with 2 Michelin stars, has transformed Lyon’s reputation on the international stage. The restaurant’s diners come from all over: while regulars have just a few miles to travel, other loyal fans come from the other side of the world.
What do they have in common? They all look forward to savouring a wonderful meal, whether they’re coming for a business lunch or a romantic dinner. Here, they can rediscover a much-loved and beautifully presented dish or marvel as they taste something new for the very first time.
The timeless gourmet classics
at Gourmet Restaurant Paul Bocuse
Élysée black truffle soup
This dish was created for the Élysée Palace when Paul Bocuse was awarded the Chevalier de la Légion d’Honneur by President Valéry Giscard d’Estaing on 25 February 1975.
Paul Bocuse explained that he was inspired by two recipes, a vegetable soup with grated truffles that he had enjoyed when eating with Jean-Claude Dumas, his truffle hunter, and a truffle with foie gras, covered in pastry and similar to a chicken pie, which Paul Haeberlin served him in Alsace.
Red mullet with crispy potato scales
A delicacy which requires particularly meticulous preparation.
Sea bass en croûte, Choron sauce
With its pastry crust, the sea bass retains all its exquisite and subtly fragrant flavour – another iconic Paul Bocuse dish.
Mère Fillioux Bresse chicken in a cow's bladder
Inspired by Paul Bocuse’s desire to pay tribute to La Mère Brazier, a whole chicken with truffle-stuffed skin is cooked in a cow’s bladder. This deliciously aromatic dish is then carved at the table. It is served in two stages, beginning with the breasts and then with the legs (or vice versa), so the entire dish is served hot.
Fernand Point sole fillet from the Normandy coast
New recipe from 2019
With this recipe, Paul Bocuse wanted to pay tribute to a Fernand Point classic. The fillet is only just cooked, wrapped in a thin layer of pastry and garnished with a hollandaise sauce before it’s cooked under the grill to give it a perfectly golden colour.
Lobster quenelles, Champagne sauce
Paul Bocuse’s iconic quenelle continues to be a technical triumph. Although it was previously cooked in salted water, today it’s steamed to give this dish, featuring a subtle mixture of mushrooms and a lobster reduction, its truly unique flavour.
The legendary Champagne sauce, meanwhile, is drastically reduced.
Antonin Carême wild hare à la royale
The standard-bearer of French fine dining, this traditional dish needs very little embellishment to be enjoyed in all its glory. Served at the height of truffle season, the restaurant's chefs have sought to subtly reinterpret the DNA of this wonderful dish.
Wine
The impressive wine list features no fewer than 1,300 vintages, all of which have been carefully chosen from the restaurant’s collection of some 16,000 bottles. They are stored in the vast wine cellar, which spans 350 m² in the basement; the most valuable bottles are displayed behind the restaurant’s boutique, in a spectacular gallery with meticulously controlled lighting and heating.
Although the possibilities may seem endless, Maxime Valéry, the restaurant’s Head Sommelier, is only too happy to provide guidance.
What really sets the wine list apart is its range and its accessibility, with bottles starting at just 40 euros.
From renowned vintages from Bordeaux and Burgundy to natural and biodynamic wines, the wine list showcases wine-makers from around the world in all their incredible diversity. Inspired by his visits to vineyards, Maxime Valéry loves to add new appellations to the wine list, giving diners the opportunity to discover a young generation of wine-makers who are passionate about what they do.
Champagne connoisseurs will find some of the most prestigious names in the industry alongside lesser-known producers. While taking inventory, Maxime Valéry stumbled upon a truly exceptional find: eighteen bottles of Ruinart from 1926 (the year in which Paul Bocuse was born) which had been carefully put aside by the Chef himself – an oenological treasure trove and a genuinely emotional memento.
- Our talented chefs and pastry chefs at work
- Our talented waiters and wine waiters at work
