Paul Bocuse, stared chefs’ boss

Firmly installed in his "Auberge de Collonges" on the banks of the Saône rewarded with three stars in the Guide Michelin for more than forty years, Paul Bocuse has never rested on his laurels.

Unrepentant traveller, he has been travelling all over the world for the last few decades to try to bring his region to the world and attract gourmets to it.

Even better, he does not content himself with serving a few dozen tables in his restaurant; he has developed the subject and trained his collaborators. Chefs «Meilleurs Ouvriers de France», in other words, best worker in their category, highly rated head waiters, under the leadership of Jean Fleury, right-hand man of the ‘big man' himself and "MOF" himself, all of these rare professionals run these first class brasseries well named "le Nord", "le Sud", "l'Est" and "l'Ouest". And in the wink of an eye, they also run the "Argenson brasserie", near the entrance of the Gerland Stadium which houses another Lyon glory: the "Olympique Lyonnais", its football team.

In the Paul Bocuse recipe book «Brasseries Bocuse-80 recettes » published at «Editions Glénat», he justly praises different producers from throughout the region whose produce permit him to serve the best quality.

The Beaujolais wines, the Saint Marcellin cheese, the pikes from the Dombes, the Bresse poultry, the Charolais meats, Bocuse likes to present and  make known the talents he uses, as he well knows, that without them, his cooking would not be what it is.

At the four cardinal points of the city you can savour traditional cooking : quenelles, sausages with pistachios, and waffles in the «Brasserie du Nord» ; food from the sunny south with crystallised vegetables, tajines, pigeon pastillas in «Le Sud»; dishes inspired from travels : guacamole, risotto, brandade in «l'Est» ; chicken vol-au-vent, «cocotte» eggs, beef pâtés at «Argenson» and cooking from the islands in "l'Ouest" with the Bresse chicken harmonized with Ceylan spices and frogs legs served in tempura.

With the unavoidable "babas au rhum" and crêpes Suzette served by obliging and friendly staff.

All the young chefs pride themselves in having the support of the "Master of Collonges"   He gathers around him a great family of chefs, and this is really important to support ones career. Among them, are all those who recently got stars in  the Rhône-Alpes area : «Flocons de Sel» in Megève (two stars), «la Marelle» in Peronnas, the "Roches Fleuries" in Cordon, the "Farçon" in Courchevel - La Tania, the "Barmes de l'Ours" in Val d'Isère, the "Oxalys" in Val Thorens, know this very well. It is also the opportunity to give a progress report about new talent in the Rhône-Alpes region.