A name, a legend, a standard that crosses borders and symbolises French culinary prestige at the prow of the Abbaye du Pont de Collonges.
In almost half a century, Paul Bocuse has built a legend around his name, imposing himself as the undisputed master of French cuisine who gives pride of place to regional products, cooking techniques and makes simplicity a point of honour.
Boasting a wealth of medals, awards and major titles, the holder of cherished Michelin stars, the Chef of the Century, considered in Japan to be a living God, and with his very own statue in the Grévin Museum, his expertise, charismatic and generous personality, always with a touch of humour, and passion for precision and a job well done have helped to create the Bocuse legend. A globetrotter, talent scout, creator of the Bocuse d'Or, the equivalent of the Olympic Games in the world of cooking, Paul Bocuse is relentless in his quest for transmission.
But, behind the legend is a man, Paulo from the banks of the Saône who enjoys hunting and hypnotising cockerels. A dedicated and humble man with an exceptional career... Once upon a time... Bocuse...
A familly adventure:
Straight out of a Baroque theatre set, in a style that veers between overbearing and outrageous, with a facade in emblematic colours, ornaments that are a nod to the culinary arts, the Auberge du Pont de Collonges attracts gourmets from far and wide wishing to savour the Holy Grail of gastronomy. Formerly called the Hôtel du Pont before Georges Bocuse bought it, the establishment used to belong to François and Françoise Roulier, the former's parents-in-law.