One thing to do before to die: a dinner by the Pope....of the cuisine! Paul Bocuse

collonges au mont d'or Travel Blog

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the 2 of us with the Legend wearing his towering hat,the white coat and the ribbon bearing his"Best craftsman in France" badge.

        For an exceptional event (our wedding anniversary and the Birthday of my friend Raymond,hubby of Catherine,Catherine69 on TB) we went to a gourmet temple,the Michelin guide three stars restaurant of Paul Bocuse,called L'Auberge du Pont de Collonges in Collonges au Mont d'Or,a village 7 km far from Lyon on the banks of the river Saône.

We were lucky to be welcommed by the pope of gastronomy himself( it was a great moment of emotion for us),a legend with an unbroken run of 51 years of three Michelin stars and later in the dining-room by his spouse Raymonde,a model of discretion.

We had there a very traditional and classic French menu called "Menu Bourgeois" and drank a Viognier Pied de Saumon 2007.I had a Maine lobster salad,a turbot with Champagne sauce and a sweetbread with crayfish.

The restaurant with the EU,French and American flags
The desserts were very classic and unpretentious.The service was great and friendly(unlike other three stars restaurant where the service can be cold).

THE MAN AND THE COOK   PAUL BOCUSE.

       As a French,as a foodie,as a man:),this master cook and womanizer,83  years old  is for me a one off,a historical figure,a god!

       He was born on the 11th February in Collonges au Mont d'Or into a family line of cooks dating back to the 17th century.He was one of the founders of a new  lighter style of cooking which came to be called "nouvelle cuisine" and which avoids the use of heavy creams and butter sauces,using market-fresh food and emphasizing natural textures and flavors.Being one of the first chef to emerge from his kitchen,he then became an ambassador of French cuisine travelling around the world  in particular in Japan  and USA ,giving classes,starting restaurants and culinary insititutions,writing cook books like La Cuisine du Marché in 1976.

the cook on his facade!
He has made key contributions to French and world cuisine,many of his pupils have become famous chefs themselves.

In 1975 for the French Président Valéry Giscard d'Estaing ,he created the world famous truffle soup for a presidential dinner at Elysee Palace,this soup V.G.E is still served in his restaurant.

Since 1987,his annual award Bocuse d'Or is one of the most coveted in gastronomy and sometimes seen as the unofficial championship for chefs.

He heads his own private cooking school and has ownership of numerous restaurants in France (6 in Lyon) and abroad (USA,Japan).

In the book Le Feu Sacré (the sacred fire), of Eve-Marie Zizza-Lalu,daughter of one of his long term mistress and brought up by him,he relates for the first time his fabulous destiny and culinary career,the entire story of the nouvelle cuisine,recipes and reveals details of his private life :for many years he has been living with three women and maintaining 3 households"I do what every man dreams of"

PAUL BOCUSE AND THE USA  (to day is the 65th anniversary of the D Day)

He was enlisted in 1944 in the First French division and was badly shot in Alsace and treated in an American field hospital  where he received several transfusions of American blood.

part of the kitchen
He is quoted as saying "it was American blood.I can't forget on June 6,1944,20 000 American boys between 17 and 22 ,died on Normandy beaches.I probably wouldn't be here today,if the Americans had not come to help.In a way the U.S saved my life twice."

Perhaps that's the reason why the American flag is raised in front of his restaurant ?

L'Auberge du Pont de Collonges    open all the year  12-1330 and 20-2130

40 rue de la Plage     F. 69960 Collonges au Mont d'or

TEL:33 (0) 472429090

 

on his site: www.bocuse.fr  there are lots of RECIPES

bernard69 says:
I agree with u:for example I will never do a cruise with formal dress!
Posted on: Apr 05, 2010
klaartje1968 says:
When I'm on a job-thing, making minutes of the meetings with the shareholders in hotel/restaurants outside the office, and the gentlemen are going to eat afterwards, most of the times I'll join them. On those occasions I've learned to eat 'classy': lobster, lamb, amuz, shrimp... ah, you name it. Tasteful! What I don't like is everything around it like the good table manners, the dresscode... as if I don't belong there!
That's what I was thinking after reading your blog... ;-)
Posted on: Sep 05, 2009
Chokk says:
Well there are things you want to do and things you need to do! This is a need to do:)
Posted on: Jun 09, 2009
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the 2 of us with the Legend wearin…
the 2 of us with the Legend weari…
The restaurant with the EU,French …
The restaurant with the EU,French…
the cook on his facade!
the cook on his facade!
part of the kitchen
part of the kitchen
Maine lobster salad
Maine lobster salad
the restaurant
the restaurant
closer
closer
the restaurant
the restaurant
closer
closer
the restaurant
the restaurant
on the wall the different levels o…
on the wall the different levels …
Saône river floods levels
Saône river flood's levels
an old sign dedicated to the 3 sta…
an old sign dedicated to the 3 st…
What an emotion!
What an emotion!
Entrance at night
Entrance at night
Danielle and Catherine,Catherine69…
Danielle and Catherine,Catherine6…
Raymond,Catherines hubby and Dani…
Raymond,Catherine's hubby and Dan…
Raymond and me
Raymond and me
Raymond
Raymond
Danielle
Danielle
The Menu Bourgeois
The Menu Bourgeois
pre starter:a kind of peas puree…
pre starter:a "kind" of peas pure…
Scallop of duck foie gras
Scallop of duck foie gras
turbot with Chamapagne sauce
turbot with Chamapagne sauce
Beaujolais winemakers sherbet
Beaujolais winemaker's sherbet
Pigeon in puffpastry with young ca…
Pigeon in puffpastry with young c…
veal chop and kidney cooked in a c…
veal chop and kidney cooked in a …
sweetbread with crayfish
sweetbread with crayfish
cheese board
cheese board
pre dessert,a kindof chocolate m…
pre dessert,a "kind"of chocolate …
fruits
fruits
very classic desserts
very classic desserts
silver ice bucket
silver ice bucket
carved buffet
carved buffet
restaurants lobby
restaurant's lobby
in the kitchen:silence people cook
in the kitchen:silence people cook
casseroles in the kitchen
casseroles in the kitchen
part of the kithchen
part of the kithchen
chefs fresco
chefs fresco
chefs fresco
chefs fresco
collonges au mont d'or
photo by: bernard69