Paul Bocuse Restaurant

establishment's facade
Facade of the Paul Bocuse restaurant
Dish
French-style Lobster Salad
entrance hall
Entrance hall
Dish
Scallops with Beurre Blanc and Potatoes Soufflées
plate and napkin
Paul Bocuse table service
Hare ‘à la Royale’
Hare 'à la Royale'
Interior design
The Gallery
“President” chocolate cake by Maurice Bernachon
“President” chocolate cake by Maurice Bernachon
Barrel organ room
A personalised interior design
Pike Quenelle, Lobster Sauce
Pike Quenelle, Lobster Sauce
Hazelnut Praline Eclairs
Hazelnut Praline Eclairs
oval reception table
The Salon Fernand Point
wine cellar
Wine Cellar
Dish
Truffle Soup V.G.E.
Pigeon in Puff Pastry with Young Cabbage
Pigeon in Puff Pastry with Young Cabbage
old bottles
Great vintages
Dish
Red Mullet dressed in Crusty Potato Scales

The Abbaye

entrance hall
The entrance of the Abbaye de Collonges
rotonde
The Rotonde
Rossini Beef Fillet
Rossini Beef Fillet
Room
The Abbaye's dining room
Half-Cooked Salmon Steak ‘à la scandinave’
Half-Cooked Salmon Steak ‘à la scandinave’
<span>The Cuisine Grand Mère Bocuse</span>
The Cuisine Grand Mère Bocuse
room with screen
Reception in the Grand Limonaire
conference room
The Verrière viewed from above
<span>The Verrière courtyard view</span>
The Verrière courtyard view
Chocolate Cracker, Vanilla Ice-Cream and Orange Wedges
Chocolate Cracker, Vanilla Ice-Cream and Orange Wedges
Suckling pigs roasting on a spit
Suckling pigs roasting on a spit
service
The Chefs

Paul Bocuse

six chefs
Six chefs at work
Bocuse circus
Bocuse show
Bocuse family
Bocuse family
With Roger Vergé and Mickey
With Roger Vergé and Mickey
Trenet
With Monsieur Trenet
<span>Danny Kaye</span>
With Danny Kaye
in the wine cellars
Encounter in Beaujolais
Master Craftsman of France
Best Craftsman of France