The Restaurant de L’Institut Paul Bocuse in Lyon was amazing. Excellent, inventive cuisine that was also reasonably priced, we initially only went because we stayed at the hotel it was in and we didn’t want to go out. Glad we did. It was unbelievable, including what was potentially the best egg we’ve had, literally called The Egg. Paul Bocuse, according to wiki, is:
a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. He is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Paul Bocuse claimed that Henri Gault first used the term, nouvelle cuisine, to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969
This was his school and what I loved was the high quality of the food, the creative use of sauces, and the presentation which, as you can see below, was really delightful, for lack of a better word. It’s almost like a kaleidoscope of ingredients brewed together. We only stayed at Lyon for a short time, but the food here and the friendly atmosphere of the city really endeared it to us. Would love to one day to stop by for a longer stay as we kept on hearing how great the food at Lyon was, and were pleasantly surprised. Of course, the next morning, in a rush, we ate a cafe and got the snobbiest treatment we had in France. Neither of us are coffee drinkers and the waiter was very offended when we refused his suggestion for coffee. Sorry about that!
Here’s the website for the restaurant:
Bellecour, Presqu’Ile, 2ème arrondissemen