Review
L’Auberge du Pont de Collonges, better known as Paul Bocuse, is a legendary restaurant in Collonges-au-Mont-d’Or, just north of Lyon. Founded by the iconic chef himself, it became a global symbol of French haute cuisine, renowned for its precision, tradition, and timeless recipes.
Today, Bocuse’s legacy continues under chefs Reinhardt Gilles and Olivier Couvin — both Meilleurs Ouvriers de France — who uphold the spirit of the house while introducing subtle, modern touches. Signature dishes such as the truffle soup, sole with noodles à la Fernand Point, and vol-au-vent remain at the heart of the experience, paying tribute to Bocuse’s mastery of classic French cooking.
The meal concludes with a spectacular dessert trolley — from the famous Président cake by chocolatier Maurice Bernachon to a perfectly executed crème brûlée and airy îles flottantes.
Paul Bocuse’s influence on French gastronomy remains profound, and dining at his historic auberge is a journey through the very soul of French culinary tradition.
Editor’s Highlights
- La soupe aux truffes