Crepes And Corks: Paul Bocuse

Paul Bocuse is often regarded as the father of "nouvelle French cuisine". He is famous for using the freshest ingredients in his high quality dishes. He has held three Michelin stars longer than any other chef (50 years!!), and was recently awarded "Chef of the Century". He has created a brand for himself, including universities & culinary institutes in 12 different countries, brasseries, and awards under his name. He has trained many chefs that have then themselves been awarded Michelin stars. His brand is also associated with Les Halles de Lyon, a combination of a food market and a conglomerate of different restaurants. We had the pleasure of visiting Les Halles during our trip to Lyon and I loved it! We hopped between the different restaurants, having oysters in one place, frog legs in another...and their selection of cheeses was beyond incredible.

We went to Paul Bocuse's main restaurant, L'Auberge du Pont de Collognes. It was an experience like no other. The decor, the portions, the choices (and the prices!) were extravagant. They offered us so much food, I was sad to say I barely sampled the 30+ cheese selection and the 5 trays of desserts that came out since I was so full. Everything was wonderful, none the less. I think our collective favorite dish was the rack of lamb roasted with thyme. It was simple but flavorful. I hope you guys enjoy the pictures (although these photos don't do the cheese or dessert selection justice)!