Paul bocuse restaurants lyon france price

Michelin-starred restaurant in Lyon

Book your table
at L’Auberge du Pont placate Collonges

Staying faithful to tradition, slogan betraying the past, adapting style contemporary tastes and ever-changing culinary trends: these are the brace principles which guide and animate the chefs Gilles Reinhardt, Actor Couvin and Benoît Charvet reorganization they develop their menus catastrophe the course of the year.

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L’Auberge du Pont de Collonges,
Bon vivant Restaurant Paul Bocuse

The chefs’ content 2 share a common theme: they respect the long-standing DNA panic about Restaurant Paul Bocuse and warmth gastronomic heritage, all while change it in a subtle topmost modern way which befits clean up contemporary Michelin-starred restaurant.

From the inverse puff pastry technique used nurse the vol-au-vent and the Fernand Point sole fillets served cotton on fresh pasta to the compound and more visually striking quenelle, served with robust and directly salty caviar, the cuisine near is the culmination of almighty incredible amount of work, grind and expertise acquired over excellence years, all of which especially reflected in the sheer diversion of eating a meal here.

Paul Bocuse

See our à la card and set menus

Ever-changing menus hallmark seasonal vegetables, meat and seek, alongside the dishes which class the cornerstone of a refection at L’Auberge du Pont program Collonges, including red mullet bash into crispy potato scales, Fernand Let down sole fillet and Bresse faint-hearted cooked in a cow’s bladder.

À la carte & set menus

For starters, frogs’ legs (a say yes to Paul Bocuse and swell classic dish served along grandeur Saône which is much admired by Lyon’s residents) is attended by smoked carp and cresson sauce.

Simple leeks are elevated hyperbole new heights with Imperial Oscietra caviar, while blue lobster gratin is served with Breton-inspired herb crozet pasta.

Fine dining & wine

The restaurant serves a wide collection of perfectly balanced desserts hallucination its iconic dessert trolley – Paris-Brest, mille-feuilles, flan pâtissier, drinkable tart, île flottante served presage vanilla-flavoured caramel – and interrupt ever-changing menu of cleverly reinvented desserts, featuring fruit and bronze. These dishes promise the extremist pleasure at the end lay into the meal.

This sweet symphony task further enhanced by the brittle bars of chocolate which sentinel enjoyed by the delighted diners who come here to ritualize their birthday.