Lyon and the Alps Restaurants

Paul Bocuse

  • 40 quai de la Plage Map It
  • Collongues au Mont d'Or
  • French
  • Fodor's Choice

Published 06/25/2015

Fodor's Review

Whether Paul Bocuse—who kick-started the "new" French cooking back in the 1970s and became a superstar in the process—is here or not, the legendary black-truffle soup in pastry crust he created in 1975 to honor President Giscard d'Estaing will be. So will the frogs'-leg soup with watercress; the green bean and artichoke salad with foie gras; and the "tripled" wood-pigeon, consisting of a drumstick in puff pastry, a breast roasted and glazed in cognac, and an aromatic dark pâté of the innards. For a mere €250 per person, the Menu Grand Tradition Classique includes the volaille de Bresse truffée en vessie "Mère Fillioux" (Bresse hen cooked in a pig bladder with truffles), which comes to the table looking something like a basketball. Like the desserts, the grand dining room is done in traditional style.

Restaurant Information


40 quai de la Plage, 10 km (6 miles) north of city center, Lyon, 69660, France

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Restaurant Details:

  • Reservations essential

Published 06/25/2015


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