Michelin-starred restaurant in Lyon
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at L’Auberge du Pont de Collonges
Staying faithful to tradition, not betraying the past, adapting to contemporary tastes and ever-changing culinary trends: these are the three principles which guide and inspire the chefs Gilles Reinhardt, Olivier Couvin and Benoît Charvet as they develop their menus over the course of the year.
L’Auberge du Pont de Collonges,
Gourmet Restaurant Paul Bocuse
The chefs’ ideas share a common theme: they respect the long-standing DNA of Restaurant Paul Bocuse and its gastronomic heritage, all while reworking it in a subtle and modern way which befits a contemporary Michelin-starred restaurant.
From the reverse puff pastry technique used for the vol-au-vent and the Fernand Point sole fillets served with fresh pasta to the lighter and more visually striking quenelle, served with robust and naturally salty caviar, the cuisine here is the culmination of an incredible amount of work, effort and expertise acquired over the years, all of which are reflected in the sheer enjoyment of eating a meal here.
See our à la carte and set menus
Ever-changing menus feature seasonal vegetables, meat and fish, alongside the dishes which form the cornerstone of a meal at L’Auberge du Pont de Collonges, including red mullet with crispy potato scales, Fernand Point sole fillet and Bresse chicken cooked in a cow’s bladder.
For starters, frogs’ legs (a nod to Paul Bocuse and a classic dish served along the Saône which is much loved by Lyon’s residents) is accompanied by smoked carp and watercress sauce.
Simple leeks are elevated to new heights with Imperial Oscietra caviar, while blue lobster gratin is served with Breton-inspired buckwheat crozet pasta.
The restaurant serves a wide range of perfectly balanced desserts on its iconic dessert trolley – Paris-Brest, mille-feuilles, flan pâtissier, chocolate tart, île flottante served with vanilla-flavoured caramel – and an ever-changing menu of cleverly reinvented desserts, featuring fruit and chocolate. These dishes promise the ultimate pleasure at the end of the meal.
This sweet symphony is further enhanced by the delicate bars of chocolate which are enjoyed by the delighted diners who come here to celebrate their birthday.
