Paul Bocuse, known as the “Pope of Gastronomy” in France was responsible popularizing French nouvelle cuisine. His flagship restaurant L’Auberge du Pont de Collonges has maintained three Michelin stars since 1965. A trip to Lyon would be incomplete without eating in this famous restaurant.

The restaurant is a scenic 20 minute ride from Lyon. We were ambitious and wanted to try as many of the famous dishes as possible. Luckily for us, the restaurant offers the option of a-la-carte menu and we have combined items from the two set menus together. The lunch and dinner menu is the same. Such a large meal requires much patience and time. The waiters admitted to us in the end that they did not think we could’ve done it but we did it!

The combined menus for 4 people is as follows:

  • Starters
    • Soupe aux truffes noires V.G.E. (plat créé pour l’Elysée en 1975) / truffle soup 4x €90
    • Homard entier en salade à la française / Whole lobster salad €85
    • Escalope de foie gras de canard poêlée aux framboises / Scallop of foie gras €68
    • Escargots de de Bourgogne en coquilles au beurre persillé / Burgundy snails €48
  • Entrée
    • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry €180
    • Volaille de Bresse en vessie “Mére Fillioux” / Bresse chicken truffled in bladder €260
    • Rouget barbet en écailles de pommes de terre croustillantes / Red mullet in potato scales €72
  • Dessert
    • Le choix parmi tous nos desserts de Grande Tradition Française / French traditional desserts of choice 4x €40

The service was impeccable. Every dish was to perfection. One can savour the truffle and the pastry long after this meal and it will bring you to a very happy place. Next time, if possible, we would just have the truffle soup or the foie gras as starter and either the sea bass in pastry or the Bresse chicken truffled in bladder and no dessert/cheese.

  • Chef’s gift
  • Soupe aux truffes noires V.G.E. (plat créé pour l’Elysée en 1975) / truffle soup
  • Homard entier en salade à la française / Whole lobster salad
  • Escalope de foie gras de canard poêlée aux framboises / Scallop of foie gras
  • Escargots de de Bourgogne en coquilles au beurre persillé / Burgundy snails
  • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry
  • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry
  • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry
  • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry
  • Loup en croûte feuilletée, sauce Choron / Sea bass in pastry
  • Rouget barbet en écailles de pommes de terre croustillantes / Red mullet in potato scales
  • Rouget barbet en écailles de pommes de terre croustillantes / Red mullet in potato scales
  • Volaille de Bresse en vessie “Mére Fillioux” / Bresse chicken truffled in bladder
  • Volaille de Bresse en vessie “Mére Fillioux” / Bresse chicken truffled in bladder
  • Too much dessert when you thought you cannot take another bite
  • Mom approves

The restaurant itself was such a whimsical place. A lot of attention was put into branding.

  • Paul Bocuse