Few dedicated foodies make the pilgrimage to Lyon without dining once chez Paul Bocuse, be it at the late chef’s gastronomic out-of-town restaurant in Collonges-au-Mont d’Or (which lost one of its three stars in 2020, having held them since 1965) or at the recently opened Comptoir Paul Bocuse inside the city’s landmark covered market, Les Halles Paul Bocuse. To sample future talent in the Lyonnais kitchen, mingle with locals over lunch, dinner or drinks and live music at La Commune – an innovative food court that hosts chefs aspiring to open their own restaurant in Lyon. Resident chefs cook up a storm at La Commune for maximum six months, meaning an ever-changing rollcall of epicurean excitement at this unique culinary incubator.
To extend the experience further afield, consider a road trip along a section of the Vallée de la Gastronomie. In Lyon, the gourmet route (385 miles/620km) delves into the secrets behind chef Joseph Viola’s award-winning duck foie gras and sweetbread pâté (think French-posh pork pie) and the city’s distinctive offal-based bouchon (Lyonnais bistro) cuisine.
Insider tip: Sign up for a themed tasting soirée (cheese, wine or cocktails) or cookery class – learn how to make macarons, choux pastry, Paul Bocuse grand classics, Lyonnais cuisine etc – at École de Cuisine Gourmets on Place Bellecour.
Contact: ecoledecuisine.institutpaulbocuse.com
Nearest metro: Place Bellecour
Price: £££
