F&b Institut Paul Bocuse

Years we want to go to the Paul Bocuse Institute, then a passage by Lyon, a birthday to celebrate, and hop: a perfect evening! The frame, the service, the food, everything was great! I attacked by a foie gras inlet, chained with a cane dish and finished with strawberry dessert. The dishes were perfectly seasoned, the fresh and perfectly cooked ingredients, and the plates were pretty to look. An amuse-bouche containing canut brain was planned, but seeing that I didn't eat cheese, the waiter quickly brought me a plant alternative based on excellent Romanesco cabbage (I'd love to know the recipe of this kind of cold soup, it was divine). Same for the cheese tray, very quickly, they offered me a...

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the place is quiet and welcoming, the kitchen is an invitation to travel but always in accordance with the tradition of French cuisine. service, cuts to cured gestures and other technical gestures are perfectly well done. the dishes and wines offered by the manager of the room (mr Gauetan) are splendid. I highly recommend!

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Just exceptional! Digne d'un restaurant 2 étoiles. Chef Boivin makes a journey without fault, and offers us, within experience, a research and development work rich in structure and taste perfectly coordinated. Get your eyes closed! Think about booking early!

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Just exceptional! Digne d'un restaurant 2 étoiles. Chef Boivin makes a journey without fault, and offers us, within experience, a research and development work rich in structure and taste perfectly coordinated. Get your eyes closed! Think about booking early!

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Experience! beautiful tasteful discoveries, a very professional service, a feast for taste buds and a view of the kitchen where students and Chef do

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