Frommer's Review
Paul Bocuse is one of the world's most famous chefs. He specializes in regional cuisine, though long ago he was the leading exponent of nouvelle cuisine (which he later called "a joke"). Because Bocuse, who is now in his 70s, is gone at least part of the time, other chefs carry on with the mass production (for up to 180 diners) of the signature dishes that the master created. There isn't a lot of room for variation. Tired of the conventional façades of most French restaurants, Bocuse commissioned a local artist to paint the history of French cuisine. The tale begins in the 1700s and proceeds through the years to its "defining moment" -- a depiction of Bocuse himself.
You can begin your meal with the famous black truffle soup, and then try one of the most enduring dishes in the Bocuse repertoire: Bresse chicken cooked in a pig's bladder. Other options include roast pigeon in puff pastry with baby cabbage leaves and foie gras, and red snapper served in a potato casing. A boutique sells Bocuse's preferred wine, cognac, jams and jellies, coffees and teas, and cookbooks.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
