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37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Paul Bocuse

69660 COLLONGES-AU-MONT-D'OR
18/20
 Prestige Restaurant
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© Patrick Rougereau
© Veronese
13 PHOTOS
Chef Olivier Couvin
Cooking French | Gastronomic | Traditional
Services Access disabled | Private parking lot | Valet parking
Price Indicative price per person (excl. drinks)
220 € to 330 €
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Gault&Millau's review
18/20
Prestige Restaurant Bocuse is eternal, so there's no need to come and check every two weeks, since such a monument is, by its very nature, immutable. As you walk along the Saône, inexorably approaching the temple, you smile at the delicious thrill you feel when you catch sight of the red and green house. Behind the door, everyone is waiting to greet you. In a few minutes, you'll be seated, one of those who were there, storing up memories for all time. Unfolding the large menu is also a pleasure, making your mouth water. Bocuse turns 100 this year! A huge menu is dedicated to this anniversary, with Fernand Point sole and poultry in a bladder. The charm of this menu lies in the skilful combination of dishes from the past, which some would like to see further strengthened, and more recent creations, which Gilles Reinhardt and Olivier Couvin have mapped out with the aim of keeping up with the legend. This year, for example, we applauded the frogs with their gourmet watercress sauce and smoked Dombes carp. The barbecued and smoked lobster, finished on a pedestal table, is of the highest quality, as are the langoustines, with a crunchy avocado and crab that makes for a beautiful graphic effect. After the pigeon Miéral, also in a new, modern presentation, and the grilled veal fillet, eggplant and rosemary-infused jus, the excellent Benoît Charvet takes center stage and, after tasting his two plated desserts (apricot passion marjoram jus kalamansi, and chocolate puffed rice chips) and picking from the large cart, it's easy to imagine an even wider dessert menu. The impeccable Jean-Philippe Merlin, who will be reigning over the restaurant for a few more months, knows that he will not be replaced, but that his successor will also contribute to the edifice that has stood the test of time. Maxime Valéry, who is also helping the house to evolve, has found all the viticultural resources to accompany this century of blessings, with great vintages as well as wines d'auteur, with subtlety and a rare quality of listening.
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Address 40 quai de la Plage
69660 Collonges-au-Mont-d'Or
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Monday Lunch Dinner
Tuesday Lunch Dinner
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Thursday Lunch Dinner
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People
Olivier Couvin
Olivier Couvin Chef
Olivier Couvin Olivier Couvin Chef
Gilles Reinhardt
Gilles Reinhardt Chef
Gilles Reinhardt Gilles Reinhardt Chef
Benoit Charvet
Benoit Charvet Pastry Chef
Benoit Charvet Benoit Charvet Pastry Chef
Jean-Philippe Merlin
Jean-Philippe Merlin Chef de service
Jean-Philippe Merlin Jean-Philippe Merlin Chef de service
Enzo Duffet
Enzo Duffet Head waiter
Enzo Duffet Enzo Duffet Head waiter
Maxime Valéry
Maxime Valéry Head sommelier
Maxime Valéry Maxime Valéry Head sommelier
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