Located four kilometers north of Lyon on the banks of the Saône, L’Auberge du Pont de Collonges is an obligatory stopping point for gourmets from every corner of the globe. In 1959, highly acclaimed chef Paul Bocuse transformed this historic building—formerly his family’s failing restaurant—into a temple of traditional French cuisine. For 50 years, L’Auberge du Pont de Collonges has earned 3 Michelin stars—the longest continuous run in the esteemed circle of Michelin restaurants.
Like the Eiffel Tower, L’Auberge du Pont de Collonges is open every day of the year. The three extravagant tasting menus and a la carte menu are an edible history of Bocuse cuisine: sea bass in puff pastry, chicken cooked in pig bladder, and a truffle soup that was created for French president Valéry Giscard d’Estaing in 1975. A kitchen staff led by Meilleur Ouvriers (France’s prestigious title for talented professionals) prepares each exquisite dish.
The elegant food is matched by the sumptuous setting—each dining room features fancy wallpapered walls, upholstered armchairs, and chandeliers—and old-style, gracious service.
Bocuse Chef Bio
Born in 1926 in Collonges-au-Mont-d’Or, Chef Paul Bocuse is a living legend of French gastronomy. Scion of a long line of restaurateurs, Bocuse apprenticed under several prominent chefs before taking over the family’s failing hotel-restaurant in his hometown in 1959. Before long, he had attracted much attention at L’Auberge du Pont de Collonges with his style of cooking that emphasized lightly cooked vegetables, sparing use of dressings and sauces made from materials low in fats, and artfully simple presentation. This style of cooking, nouvelle cuisine, abandoned many conventions of traditional haute cuisine and won many followers among younger chefs especially in France and the United States. L’Auberge du Pont de Collonges has had three Michelin stars for over 50 years, the longest run for Michelin ever, which is a testament to Bocuse’s culinary prowess.
Bocuse also operates a popular group of brasseries in nearby Lyon: Le Nord, Le Sud, L’Est and L’Ouest. As an ambassador of modern French cuisine, Bocuse has run the famous Bocuse D’or competition, the unofficial world championship of French cuisine, since 1987. Among his books are La cuisine du marché (The Cuisine of the Market), Paul Bocuse’s French Cooking, La journée du cuisinier (The Day of a Chef) and Toute la cuisine de Paul Bocuse (The Complete Bocuse).
2 cups all-purpose flour, plus additional for dusting
1/2 tsp. baking powder
8 Tbs. unsalted butter
1/8 tsp. table salt
3/4 cup confectioners’ sugar
1 egg, lightly beaten
1 cup granulated sugar
4 Tbs. unsalted butter, cut into 4 pieces
1 vanilla bean, sliced lengthwise, seeds scraped out and reserved
3 lb. (about 6) Pink Lady or Granny Smith apples
Due to the superior construction of the Staub cocotte lids, less humidity can escape during the cooking process. 10% more moisture is retained inside the Staub cocotte after 55 minutes cooking time than in products from competitors.*
The self basting system consisting of distributed spikes over the whole inside flat lid ensures a continuous rainfall effect over the food inside the cocotte. The Staub self basting system in the lid is 9 times more effective than conventional lids.
• Made in France
• Self-basting spikes on the lid create a rain-forest
effect evenly returning juices back onto food
• Heavy weight; tight-fitting lid retains moisture
• Oven Safe up to 500°F
• Nickel steel knob
• Smooth enamel bottom works on all stovetops
• Each piece is one of a kind
• Rough texture results in exceptional browning
• Requires no seasoning
• Dishwasher safe