Inn and history(s) Bocuse family home since 1924
One hundred years of Bocuse presence, at the heart of an “Auberge”, which has become a signature of world gastronomy: the Paul Bocuse restaurant!
It all began in 1924 when Georges Bocuse joined Irma Roulier, his future wife, at the Hôtel du Pont de Collonges. The beginning of a long history of a family of cooks dedicated to the taste of others. In 1937, Georges, the father of Paul Bocuse, took over the reins of the restaurant from his parents-in-law. It was in 1957 that Paul Bocuse took over, distilling his vision of gastronomy for more than 50 years. The Paul Bocuse restaurant is a unique legendary place marked by the sense of welcome, the quest for excellence and generosity. It is witness to the history of French gastronomy which has spanned the ages and still shines today.
1924-2024: an incredible epic, a centuries-old adventure that continues.
They are called Vincent Le Roux, Gilles Reinhardt, Olivier Couvin, Benoît Charvetdirector, chefs and pastry chef, surrounded by the entire Collonges crew. It is up to them – and to them alone – to write the rest of the Bocuse story, respecting the legacy of an extraordinary chef while anchoring it in our times. The work “Auberge and history(s)” is part of this in-between marked by the transmission between tradition and modernity, between yesterday’s expectations and today’s desires…
Today, many things have changed but the spirit remains: alongside legendary dishes, chefs Olivier Couvin and Gilles Reinhardt offer new creations in the Escoffier spirit. Under the impetus of the arrival of pastry chef Benoît Charvet who works in symbiosis with pastry chef Frédéric Truchot, a precious ally present in the house for 15 years, the sweet partition has completely evolved while retaining the traditional dessert trolley which has been redesigned. The cuttings in the dining room, the waltz of the serving platters in a meticulously orchestrated incessant ballet make the meal a real celebration which continues today to make this House unique in its kind.
A spirit to (re)discover, in the form of four dimensions, through a hundred new photos, around thirty portraits, meetings with producers and recipes…
“Auberge and History(s)” is neither a cookbook nor a history book.
Throughout the pages, emotions are told as an extension of the story of a timeless family home.
BOCUSE, little stories that make a big story!
© Aurélio Rodriguez / © Alexandra Battut – Agence Camille Carlier
Related News :