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

Map It




Restaurant Details:

  • Reservations essential
  • Jacket required

Published 06/25/2015


Book A Trip



  • CARS

Map View

What's Nearby

  • Restaurants
  • Sights
  • Hotels

See all restaurants in Lyon and the Alps

No Thanks