In the Michelin Guide®,
for more than 50 years.
Bocuse, the three stars of excellence
to haute cuisine
The Auberge du Pont de Collonges, a legendary gourmet restaurant which transcends borders and symbolises France’s culinary prestige.
This restaurant on the banks of the Saône is where Paul Bocuse built his legendary reputation: the Auberge, with its iconic colours and baroque accents, was shaped by this master of French cuisine who focused on using regional products, cooked to perfection, to create beautifully simple dishes.
For more than 50 years, the passionate, inspiring, humble and generous Chef of the Century shared his philosophy with his loyal team; the same team now intends to keep the spirit of their friend Paul alive, here in his Auberge restaurant, by focusing on what was so important to him: a continual quest for excellence, a warm welcome, genuine friendship, generosity and a love of French cooking.
The entire Bocuse team, made up of talented, meticulous and uniquely experienced members, welcomes you to this incredible place, this genuine institution where you can enjoy a skilfully choreographed performance, with each act paying homage to a different aspect of French cuisine.Find out more
The cream of French gastronomy
Flavours, textures, aromas, all in an elaborate presentation, this is what is promised by the Auberge du Pont de Collonges, located north of Lyon, which boasts three Michelin stars. With its facade in vibrant shades of raspberry and pistachio, the restaurant stands proudly like a theatre set. The Auberge is an open-air gastronomy book which, in a gargantuan symphony, reveals layered dishes, pyramids of food, breathtaking cakes. Entering the Bocuse restaurant means entering a temple, a sanctuary watched over by the gods of gastronomy from the top of the 80-metre long fresco.
Lunch in Collonges means an immersion into the Bocuse spirit, being lulled by the music of traditional cuisine. The Auberge titillates all your senses, pleasure for the eyes as much as for the taste buds!
The cooking of the ingredients,
the seasoning of the sauces, everything has to be dosed to perfection.
Among the culinary partitions on offer, prepared to perfection by the artists trained at the school of master Bocuse, it is impossible not to be tempted by the specialities for which the Chef is famous! Sea bass stuffed in puff pastry shell, Choron sauce, Truffle soup V.G.E., Lobster salad ‘à la française‘ and Bresse chicken truffled cooked in a bladder ‘à la Mère Fillioux’ offer intense pleasure. A gourmet experience to be savoured and a unique address to be discovered!
THE ABBAYE, a festive venue for your events
a haven for your receptions
Located 5 km from Lyon, the Abbaye is the prefect venue for your private events, weddings and corporate seminars. A magnificent setting able to cater for up to 800 people with a 750m² modular space according to the number of guests, a dance floor and a sound system.
A magical and unique place that will enchant you as much by its rural setting in the countryside near the Saône, its ease of access and its festive spirit. To the sound of the pipe organ that replaces 115 musicians and marks the arrival of your dishes, you will be able to admire the spectacular descent of the staircase during which the waiters plays their roles to perfection. The setting, the staging of the service, everything helps to ensure that this place is devoted to celebration.
The soul of the Abbaye is a unique service. The teams will advise you and cater to your needs offering you personalised services according to your events. Do not hesitate to ask for information about the drinks packages and menus we offer. It is the guarantee of quality catering.Find out more
A talented team at the vessel's commands
The prestige of the Paul Bocuse team, with its many Best Craftsman of France, is not its only great quality; it is also the enthusiasm of a team that is always attentive to your needs that helps to perpetuate the treasures of this establishment.
Paul Bocuse was always keen to share his experience, his passion and his skill with others. Serving and kitchen staff are ambassadors of the Chef’s unique technical expertise and interpersonal skills.
The team’s sole ambition? To satisfy you, to appeal to your taste buds and to provide you with a unique experience. The team’s talented and experienced members have won a number of major awards and perfectly combine their passion for haute cuisine with traditional French service.Find out more