Paul Bocuse

The Gourmet Restaurant & L'Abbaye

the gourmet restaurant Paul Bocuse in Lyon

Restaurant Paul Bocuse attracts fans of gourmet cooking who long to taste the Holy Grail of French cuisine: this iconic venue was previously known as L’Hôtel du Pont and belonged to François and Françoise Roulier, Georges Bocuse’s in-laws, before he bought it from them.

This family story continued and, in 1956, the young Paul Bocuse joined his father in the kitchen, creating dishes made with local produce and ingredients.
These new dishes were an immediate hit with the restaurant’s regulars and heralded its future success. Diners were delighted to savour traditional sausages in brioche, served alongside gratin dauphinois, made with thinly sliced potatoes in a creamy sauce and seasoned to perfection.

This gourmet restaurant to the north of Lyon welcomes you from wednesday to sunday :
from midday to 1.15pm and from 8pm to 9.15pm.

Our à la carte & set menus

For any request of Grandes Tables to more than 11 people, please send us an email to
“Grandes Tables” Set Menus (from 11 guests)

A family restaurant since 1924

Georges, Paul Bocuse's father, began his apprenticeship at the tender age of 12. He worked in Lyon, Versailles, Monte Carlo and Evian before returning to Lyon in 1925. Unable to take over the family business that had previously been sold, he took the helm of L’Hôtel du Pont just a few hundred metres away which belonged to his wife's parents. In 1937, he even became the owner.

In 1954, Paul Bocuse joined his father in the kitchen after completing his initial training and took over the business in 1957, earning his first Michelin star in 1958. His restaurant was awarded a second Michelin star in 1962 and a third in 1965 (which it retained until 2020). It was then, in 1965, that he changed the name to "L’Auberge du Pont de Collonges – Restaurant Paul Bocuse".

The vivacious and festive façade immediately catches visitors' eyes with its omnipresent raspberry and pistachio colours, as well as the gastronomy-inspired motifs, including a pièce montée, a serving platter with a dome cover, strutting roosters and typically an image of Paul Bocuse himself leaning against the railing at one of the windows, a big smile plastered on his face in anticipation of receiving his guests. A mural in the courtyard pays tribute to the chefs who have made a lasting impression on their era, including Antonin Carême, Alain Chapel, André Pic and Raymond Oliver.

After making your way through the entrance hall, you catch a glimpse of the restaurant’s beating heart: the kitchens. The lighting has been changed here, as if to offer a better view of every minute movement of the chefs’ hands. On the left, the Fernand Point lounge, created in honour of the chef who trained Paul Bocuse, provides a panoramic view of the outdoor mural, like a tribute to the past. On the first floor, several private lounges are the perfect setting for professional and personal conversations.

As you enter the restaurant, you can’t miss the little mechanical organ which plays music on occasion, such as when birthdays are celebrated here. Previously boasting a traditional feel, decorated in shades of cream and pink reminiscent of stunning country houses, the restaurant has been renovated for a lighter, brighter feel. L’Auberge is Paul Bocuse’s flagship restaurant and the epicentre of French cuisine.  

Black truffle soup VGE (Valéry Giscard d'Estaing)

Paul Bocuse created this dish for the Élysée Palace to coincide with receiving the title of Knight of the Legion of Honour from President Valéry Giscard d’Estaing on 25 February 1975. Paul Bocuse explained that he had been inspired by two recipes: a chicken and beef soup flavoured with grated truffles that he had tasted with farmers in the Ardèche region, and a truffle wrapped in pastry like a chicken pie which Paul Haeberlin had served him in Alsace.

Sea bass en croûte with choron sauce

The pastry shell ensures that the sea bass loses none of its delicate texture, exquisite taste and aroma. This is one of Paul Bocuse's showstoppers

Red mullet and crispy potato scales

A highly refined dish that calls for painstaking preparation.

Bresse Chicken in a pig’s bladder
à la Mère Fillioux

This dish represents Paul Bocuse's passing tribute to "La Mère Brazier" and comprises a chicken with truffles embedded beneath the skin and cooked in a pig's bladder inflated like a football. The dish is carved at the table to release a delicious bouquet of aromas. It is served in two steps, firstly the chicken breasts and then the legs (or inversely) so that the entire dish can be eaten hot.

Fernand Point Normandy coast sole fillets. A new recipe, created in 2019

Paul Bocuse created this dish in homage to the great classic by Fernand Point. The fillet is cooked to perfection and laid on a bed of fresh tagliatelle, chopped tomatoes and mushrooms cooked in white wine, all of which dressed with a hollandaise sauce and finished under a salamander grill for a grilled zabaglione effect.

Lobster and zander quenelles,
Champagne sauce

With its lighter texture and less compact shape, the famous quenelle at Restaurant Paul Bocuse is all the more technically challenging. Although it was previously cooked in salt water, it is now steamed for a truly unique result which showcases the recipe’s mushrooms and the subtle lobster reduction. The accompanying iconic Champagne sauce is more intensely reduced.

“Antonin Carême”
wild hare à la royale 

As the standard-bearer of French cuisine, this impressive and traditional dish needs no introduction. Our chefs work throughout the height of the truffle season to preserve the essence of this stunning dish.

Les Monts d’Or honey

Complex, subtle and intensely floral, this dessert reflects the natural abundance of Les Monts d’Or. Whipped cream with orange blossom and vanilla, candied orange and thyme, wildflower honey caramel: this majestic dessert is powerful and flavourful.


For fans of dark chocolate. Featuring a reconstructed shortbread, a creamy texture and chocolate ganache, this chocolatey sweet treat includes chocolate caramel and a light mousse. Grand cru Samana chocolate, with 70% cocoa content from the Dominican Republic, is combined with smoked fleur de sel to create this incredible dessert with its powerful yet subtle flavours.

Citrus shades

Combining textures and temperatures, orange reigns supreme in this cocktail of citrus fruits, featuring yuzu, tangerine and grapefruit. Yuzu adds a bitterness and an acidity, while the fresh, lemony taste of verbena berry accentuates the explosive flavours of this iconic dessert. 

Lounge in Restaurant Paul Bocuse
Lounge in Restaurant Paul Bocuse
Lounge for seminars in Restaurant Paul Bocuse