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 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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