This is Paul Bocuse's signature restaurant about 4 kms outside Lyon. Visiting this family home and restaurant is like making a pilgrimage for any gourmand from around the world. Paul is the grand father of French cooking and a house hold name worldwide and this beautiful restaurant has had 3 Michelin stars every year since it opened in 1965. Paul himself is about 83 and still comes around and greets all his guests every evening. The building is grand. A huge red, green and gold building with a large photo of Paul to welcome you. His two most famous dishes are the truffle soup and a Bresse chicken cooked inside a pig's bladder. We got to have both as we went for the grand traditional classic 7 course menu which included Pauls most famous dishes. We were here in June 2007 and the memory of the whole experience will always stay with us.

The grand building near Lyon

The chef and the blogger

Frescos on the wall...

The kitchen

Truffle soup V.G.E (dish created by Paul for the French president in 1975)  - This truffle soup comes in it’s own specially made bowl and is covered with the most perfectly made pastry crust. Once you break open the crust  - the aroma of truffle captivates you as the soup is full of shavings of black truffle. Spectacular.

Fillet de sole fernard point - moist filet of sole with a brulee cream sauce tributed to his fathers mentor fernard point.

Bresse chicken cooked in a pig's bladder. The presentation was great as they cut open the bladder in which they cook the chicken to hold all the flavors at the table itself.

The chicken was served with delicious morels.

The cheese cart

Three waiters were needed to bring out all the desserts and it covered our entire table. We could choose as many as we wanted so yes we went all out.