Paul Bocuse

69660 COLLONGES-AU-MONT-D'OR

18/20
Prestige Restaurant

BOOK

13 PHOTOS

Chef Olivier Couvin

Cooking French | Gastronomic | Traditional

Services For people with disabilities | Private parking | Valet parking

Price Indicative price per person (excl. drinks)

220€ à 330€

Gault&Millau's review

18/20

Prestige Restaurant This watercress sauce on frog legs is simply art. At the next table, a guest exclaims: "It's better than watercress!" For this is the great dilemma and the great mission of a master chef: to respect the product... by doing better than the product. Just as a pastry chef strives to make a strawberry dessert better than simple but delicious strawberries, so Olivier Couvin and Gilles Reinhardt's task, in this temple of French gastronomy, is to go one step further and make watercress even better than its natural state. This is just one example of the perfectionism that permeates every member of the magnificent and unique Maison Bocuse, so well managed with tact, vision and enthusiasm by Vincent Le Roux. From Enzo Duffet, rewarded last year as Jeune Talent in the dining room, to Maxime Valéry, the head sommelier, who is a powerful driving force in making this enormous cellar a treasure trove of both classic and modern dishes (three whole pages of wines by the glass everywhere), it's the whole team, brilliantly managed by the excellent restaurant manager Jean-Philippe Merlin, that creates the "Bocuse magic", making it today the most enjoyable table in France. Gilles and Olivier's two MOF collars are also driving the brigade and the kitchen towards that supreme goal: to be worthy of the house, and thus to take it to the next level every day. With the brook trout and its red wine bone jus, with the magnificent two-course poultry, copiously garnished with morel mushrooms and flanked by a vegetable vol-au-vent, with the Fernand Point sole, which can't be said to be overcooked, and so many other pleasures, right down to the desserts, which are increasingly well crafted and in keeping with the house (two plated desserts, and the whole cart of a universe of Bocusian sweetness), by pastry chef Benoît Charvet.

Plan