"Paul Bocuse's riverside temple of classic French cooking near Lyon — the truffle soup VGE and Bresse hen in a bladder, still worth the pilgrimage at two stars."
About Paul Bocuse — Auberge du Pont de Collonges
L'Auberge du Pont de Collonges is the restaurant of Paul Bocuse, at 40 quai de la Plage in Collonges-au-Mont-d'Or, a riverside village just north of Lyon. It is one of the most storied addresses in French gastronomy: it held three Michelin stars from 1965 to 2020, a record unbroken 55-year run, and after the late chef's passing it now carries two stars in the 2026 MICHELIN Guide. The kitchen is led by a trio of chefs — Gilles Reinhardt, Olivier Couvin and Benoit Charvet — who keep the founder's repertoire intact while updating it carefully. It is a Relais & Châteaux member set in a hand-painted, almost theatrical building by the Saone.
For the rest of Lyon's great tables, compare the two-star classic cooking at La Mere Brazier, the two-star modern menus at Takao Takano or the panoramic Christian Tetedoie. For the category, see our French guide.
The Kitchen
The cooking is the canon of classic French haute cuisine, served largely unchanged because that is the point. The signature is the soupe aux truffes noires VGE — black truffle, foie gras and a matignon of vegetables under a dome of puff pastry — created by Bocuse in 1975 for President Valery Giscard d'Estaing, and still served by the hundred through truffle season. The other landmark is the volaille de Bresse en vessie, a prized Bresse hen poached inside a pig's bladder, alongside the loup en croute, lobster and the pike-perch quenelles of Lyon. Expect a serious bill: the average meal runs around €218 before wine, and a Centennial menu reaches €370. You pay for the history, the produce and a dining ritual that has barely changed in decades.
The Room
The auberge is unmistakable from the road — a riverside building painted in bold colours and frescoes, more carnival than country inn, exactly as Bocuse wanted it. Inside, the dining rooms are formal and traditional, with practised, old-school service, a procession of classic dishes and an air of occasion that suits the prices. This is a destination meal: a pilgrimage for cooks and food lovers as much as a dinner, set a short drive north of central Lyon. Reservations are essential and dress is smart; come prepared to slow down and take the full, lengthy experience rather than rush.
Best for an Anniversary
The history, the formality and the destination setting make the Auberge a landmark anniversary or milestone meal, a memorable way to impress clients or guests, and a grand backdrop for a proposal.
Not for
Not for diners after cutting-edge, experimental cooking or a quick, casual meal — this is a formal, expensive temple of classic French tradition served with deliberate ceremony.
Frequently Asked
How many Michelin stars does Paul Bocuse have?
L'Auberge du Pont de Collonges held three Michelin stars from 1965 to 2020, a record 55-year run. After the founder's death the restaurant was reduced to two stars, which it still carries in the 2026 MICHELIN Guide. It remains one of the most celebrated French restaurants in the world.
What are the signature dishes at Paul Bocuse?
The two landmark dishes are the soupe aux truffes noires VGE, a black-truffle and foie gras soup under puff pastry created for President Giscard d'Estaing in 1975, and the volaille de Bresse en vessie, a Bresse hen poached in a pig's bladder. The loup en croute and Lyon's pike-perch quenelles are also classics.
How much does dinner at Paul Bocuse cost?
Expect a top-tier bill. The average meal runs around 218 euros before wine, and a Centennial set menu reaches about 370 euros. The price reflects the produce, the history and a long, ceremonial dining experience rather than a quick meal.
Where is Paul Bocuse's restaurant and how do I get there?
The restaurant, L'Auberge du Pont de Collonges, is at 40 quai de la Plage in Collonges-au-Mont-d'Or, a riverside village a short drive north of central Lyon. Reservations are essential, dress is smart and it is best treated as a destination meal in its own right.
Who cooks at Paul Bocuse now?
Since the death of Paul Bocuse in 2018, the kitchen has been led by a trio of chefs: Gilles Reinhardt, Olivier Couvin and Benoit Charvet. They keep the founder's classic repertoire intact while updating it subtly, guided by a stated aim of staying faithful to the restaurant's tradition.
Reserve a Table
Reserve at Paul Bocuse — Auberge du Pont de Collonges
Reservations are essential; the restaurant sits a short drive north of central Lyon in Collonges-au-Mont-d'Or.
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Practical Information
Address40 quai de la Plage, Collonges-au-Mont-d'Or, Lyon
NeighbourhoodCollonges-au-Mont-d'Or
CuisineClassic French
PriceAverage around €218 before wine; Centennial menu €370
Dress CodeSmart; jacket suits the room
SeatingFrescoed riverside dining rooms; formal service
ReservationEssential
