A century at Bocuse

It all began in 1924, when Paul Bocuse’s grandparents took over the Hôtel du Pont de Collonges. It was the beginning of the long story of a family of chefs dedicated to the taste of others. In 1937, Paul Bocuse’s father Georges took over the reins of the restaurant from his parents-in-law. In 1957, Paul Bocuse took over, distilling his vision of gastronomy for over 50 years. To celebrate this exceptional anniversary, a number of events have been planned to delight gourmets. A special Centenary Menu has been put in place throughout the year, featuring Bocuse’s cult dishes as well as new ones, as a link between the past and the future. This menu is likely to evolve according to seasonalitý. It will be accompanied́ by a food and wine pairing imagined by all the great sommeliers who have officiated at the Restaurant Paul Bocuse. You’ll find blue lobster refreshed with lemongrass foam, creamy carrot and caviar Osciètre impérial, Élysée black truffle soup, pike-perch and lobster quenelle with champagne sauce, Fernand Point French peach sole fillet, whole Bresse PDO poultry in bladder and morel cream….