An experience I wanted to have at least once: inviting my parents to this super traditional, classic French institution.
In 2024, the Paul Bocuse restaurant celebrated its 100th anniversary.
**My choice, à la carte:**
• **Pressé de foie gras, gourmandises feuilletées aux noisettes et pistaches** (Pressed foie gras, hazelnut and pistachio puff pastries)
• **Pigeon “sélection Miéral”, pomme boulangère et maïs doux** (Miéral pigeon, potato boulangère, and sweet corn)
• **Fromage** (Cheese)
• **Tarte aux cerises, glace vanille, tarte aux myrtilles** (Cherry tart with vanilla ice cream—very intense—and blueberry tart)
There were no surprises in this meal—something traditional in a chic yet simple setting.
The service was excellent, with great advice from the waiters and sommeliers.
The pigeon dish is a creation by the current chef, Gilles Reinhardt, representing the “post-Bocuse” era, but it still perfectly adheres to tradition.
I’d love to go back to try Paul Bocuse’s signature traditional dishes, like the **Volaille de Bresse cuite en vessie** (Bresse chicken cooked in a pig’s bladder).
WineAndDogs2020
I was here in 2018! Such a fantastic dining experience. Great food and wines, loved the little tastes between courses, and that cheese cart was insane. We were there for about four hours.
frn1
That dessert table looks so good, especially the (i assume) pistachio one. I’d be dying to try all of them, even if i had to roll out 🙂
Inter_932
Do they still have the classic dishes on the menu available?
Wander_Kitty
These pictures are wonderful. Thank you!
tecknoh
This restaurant gets a hard time on this sub sometimes but it’s a classic and I loved it.
Firm_Interaction_816
There is always something about a well-stocked cheese cart that warms my heart (maybe that’s just my arteries trembling). Looks lovely.
7 Comments
An experience I wanted to have at least once: inviting my parents to this super traditional, classic French institution.
In 2024, the Paul Bocuse restaurant celebrated its 100th anniversary.
**My choice, à la carte:**
• **Pressé de foie gras, gourmandises feuilletées aux noisettes et pistaches** (Pressed foie gras, hazelnut and pistachio puff pastries)
• **Pigeon “sélection Miéral”, pomme boulangère et maïs doux** (Miéral pigeon, potato boulangère, and sweet corn)
• **Fromage** (Cheese)
• **Tarte aux cerises, glace vanille, tarte aux myrtilles** (Cherry tart with vanilla ice cream—very intense—and blueberry tart)
There were no surprises in this meal—something traditional in a chic yet simple setting.
The service was excellent, with great advice from the waiters and sommeliers.
The pigeon dish is a creation by the current chef, Gilles Reinhardt, representing the “post-Bocuse” era, but it still perfectly adheres to tradition.
I’d love to go back to try Paul Bocuse’s signature traditional dishes, like the **Volaille de Bresse cuite en vessie** (Bresse chicken cooked in a pig’s bladder).
I was here in 2018! Such a fantastic dining experience. Great food and wines, loved the little tastes between courses, and that cheese cart was insane. We were there for about four hours.
That dessert table looks so good, especially the (i assume) pistachio one. I’d be dying to try all of them, even if i had to roll out 🙂
Do they still have the classic dishes on the menu available?
These pictures are wonderful. Thank you!
This restaurant gets a hard time on this sub sometimes but it’s a classic and I loved it.
There is always something about a well-stocked cheese cart that warms my heart (maybe that’s just my arteries trembling). Looks lovely.