Paul Bocuse Restaurant Gastronomique - Lyon, France Foodie (Not Recommended)

Here is my review of a recent dinner I had at Paul Bocuse Restaurant Gastronomique, near Lyon. It is actually not located in Lyon but about 30 minutes away in a suburb to Lyon. The address of the restaurant is 8 quai de la Jonchèr 69660 Collonges-au-Mont-d'Or .
To be clear, I think it is an iconic restaurant and a once in a lifetime experience. If you are not a regular foodie, I would go for sure as just the pageantry and pomp & circumstance is worth the price of admission. So if you treat it like a show rather than a meal, definitely it is worth it. My only point is that for a foodie, you could probably get 2 or 3 meals of equal quality at 1 star or 2 star Michelin restaurant in Lyon (and there are lots) for the same price. So I would definitely go once just for bragging rights but I wouldn't go again. Not sure if that is the best reason to visit a restaurant.
In my personal opinion, I believe the food quality is more like a 1 star Michelin restaurant. I don't think they will ever lose another star as it is such an institution in France but I would also be very surprised if it gained back its 3rd star. It was probably a top notch restaurant back in the 1980-90s but service/food has progressed while Paul Bocuse has stayed the same...which means it has lost ground to other restaurants in terms of service and food quality.
For more information about this restaurant, please visit their website at bocuse.fr/fr/
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#lyonfoodie #lyoneats #restaurantreviews, #lyonrestaurants #paulbocuse

[@user-yj2qw7jk1g]

Love the reviews

[@trophyfood]

Mike: thank you for your support. Please like, subscribe and keep watching. Cheers!

[@Seff2]

Thanks for the review. Do you have a recommendation for Lyon?

[@trophyfood]

Seff2: actually, all the restuarants are quite good. So my recommendation is that you don't necessarily have to go to 1 or 2 star restaurants in Lyon...anything recommended by Michelin or the Paul Bocuse Food court is fine. Please like, subscribe and keep watching. Cheers!

[@Seff2]

@@trophyfood thanks you. just found your video talking about recommendations in Lyon.

[@trophyfood]

@@Seff2 cheers! Please also check out my other channel, Trophy Travel Experiences. I have videos there talking about tourist attractions in Lyon. Cheers!

[@973shero9]

Finally a honest review. KZbinrs get paid to go there and it's only pro's 😂😂

[@trophyfood]

@@973shero9 thank you for your support. I can assure you I am not paid to go to any of these restaurants (at least not yet!). Cheers!

[@billiebleach7889]

You’re right, the world changes. But a bit too fast for me. And that’s why I like places that didn’t change with the rest of the world and still live in the 80’s or 90’s

[@trophyfood]

Prince: thank you for viewing my video. Agreed but there is good nostalgia and not so good. It is a fine restaurant. Perhaps I held it so high esteem that it could never live up to my expectation. Please like, subscribe and keep watching. Cheers!

[@jjsmith4829]

defo sounds like a great restaurant it is a bastion of french cuisine as created by Paul Bocuse in the 1960s to 1980s/1990s u look at the a la carte menu and many of bocuses inconic dishes are served; poulet bresse en vessie, truffle soup crayfish seabass in puff pastry and the world renowned dessert trolley the service from that era is defo traditional and would be perceived as rigid and formal but it is great that this traditional restaurant is still open to offer this style of food and service

[@trophyfood]

jjsmith: thank you for viewing my video and your comment. I know what the menu looks like....believe me, I wanted more than you know to tell you that Michelin made a mistake when they took away their 3rd star. But I can only tell you what I experienced. It was good but in my personal opinion, they are living off Mr. Bocuse's name and they have kept the same standards when ever other Michelin restaurant has elevated their standard. You would expect better quality food with the advances in food production and the supply increase over the last 30 years. I have been to many formal restaurants in New York, Paris, Hong Kong, etc and what makes a great formal restaurant is that they have standards with their formality. I just didn't see that at Paul Bocuse. But again, this is only one experience and I could be biased....but believe me I wanted to write a strongly recommend review. Cheers!

[@janhemony8630]

Thats why they lost one star ,the cooking style is 'to old fashioned' nowadays.

[@trophyfood]

janhemony: I agree. Please like, subscribe and keep watching. Cheers!

[@andywalkerchannel]

What a patronising, sharing a repeat of this review. Unfortunately, I feel that you have no idea what you were eating or drinking. Restaurant start this I'm not there to be videoed or stuck up on Instagram. Unimpressed.

[@trophyfood]

andywalker: firstly thank you for viewing my video and taking the time to leave a comment. You have the right to your opinion. You are correct, restaurants are not for instagram but for eating. I gave you my honest opinion, just like I gave my honest opinion for the other 200+ videos I have made on this channel. You could be correct...I may have no idea what I was eating. I am not a food critic but just a regular consumer. But I do eat quite a bit at high end restaurants so I am pretty familiar with Michelin star restaurants all around the world. I take issue when you say I don't know what I am drinking. Respectfully, I think I know a little bit about wine. Check out my other channel, Trophy Wine Hunter, which is really where I have a little more knowledge. I have ordered wine all around the world and dealt with the somms at most restaurants so I think I have a pretty good idea of wine service and the expectations. The more important question is have you been to the restaurant and what was your opinion? Believe it or not, I am interested in opposing opinions as I could be wrong. What exactly did I say to form your opinion that I have no idea what I am eating or drinking? Since you are unimpressed, doubt you will follow my channel but I do hope you like, subscribe and keep watching. Cheers!

[@301250]

“De gustibus non est disputandum”. One man’s meat is another’s poison!

[@marionkilian7188]

I’m literally just over 4 minutes in having fast forwarded a few times and all I hear is pageantry and once in a lifetime if you don’t do this often, you’re literally making this an unpleasant experience. If you didn’t enjoy the restaurant then say so.

[@trophyfood]

marion: no, it is not that I didn't enjoy the restaurant. It is I was disappointed in it. To be fair, it is a good restaurant, just not in my opinion a 2 star Michelin food wise but in terms of overall pageantry, it is spectacular. I think you would go once it your life just to say you have experienced it...and I could be totally wrong and someone else could totally enjoy the experience! That is the problem with fast forwarding..you don't get the entire context. I know my videos are rather dry so I totally understand why you fast forward but if you are looking for slick videos, sorry that is not this channel. Cheers!

[@giantrobot67]

The restaurant is about keeping the traditional recipes of France alive, it is not interested in evolving, the sommelier shouldn't have to tell you about the wine , you should know enough about the grape variants before going there, you are not a chef so your personal opinion is not educated enough to judge the food here, but as you say, you are just a "foodie" so that's understandable, the lineage of food history that is embedded here and the chefs that have been trained here and keep these important traditions alive was unfortunately, but obviously missed upon your visit, keep enjoying those modern restaurants though 👍

[@trophyfood]

Templar:thank you for viewing my video. I think you are correct that I enjoy restaurants that are bit more casual in terms of the service (not stuffy). Lots of restaurants can achieve this. I also think restaurants service standards have to evolve with the times. No longer is it that a big a deal to go to 2 or 3 star Michelin restaurants...it is no longer a once in a lifetime experience. It seemed to me that they have a set way of doing things and any variation got them off their game. On the wine, I actually asked them for the wine list ahead of time (which many restaurant give to me) but they said it was secret. So you expect me to go through a voluminous wine list without any assistance from the sommelier? So what is the job of the sommelier? Just to pour wine? A waiter can do this. I think restaurants to have to take into consumer experiences..most people are not chefs and if a restaurant is only catered towards chefs, they will not last too long. I think the food was OK but unfortunately, the service standard was lacking. I am actually interested in your experience there....are you a chef and perhaps I can learn a different opinion based on your visit. Cheers!

[@Thesilverthunder777]

Too much branding all over the place makes it more commercial than gourmand experience. Feels like a flea market of decor.

[@trophyfood]

Cheers!

[@Amberlynn_Reid]

Imagine spending what could feed someone for 6 months in one night. This world is so lost

[@Amberlynn_Reid]

Nah it was worth it for some cheese and a fish head

[@trophyfood]

@@Amberlynn_Reid Yes, I do understand I a quite blessed to be able to have my choice of food when some people have nothing to eat. I think that goes for most of us in North America and Europe who but for being lucky, have an average income and lifestyle that is better than most of the world. We could say the same for having a Starbucks coffee...that is also a luxury or having a car or TV, which most of the world do not have. So it is a good reminder for me to count my blessings and for all of us to think of others who are less fortunate that us. Cheers!

[@dariusus9870]

​@@trophyfoodcomparing food to cars just so you can still look like a "nice" human being.... The world is fkd, but that doesn't mean you have to save it. Comparing food to cars as if everyone could splurge on fancy food only makes you look MORE ignorant and insensitive.

[@trophyfood]

@@dariusus9870 firstly thank you for viewing my video. I briefly reviewed my video but can't find the car reference...where is it in the video? However, if you look at all my videos, I do encourage people to try it out restaurants if you have the means. Even though it is a critical review, I think it is clear throughout the video that I feel very fortunate to eat at this restaurant. But I would like to address your statement but I can't find which part of the video you are talking about. Cheers!

[@dariusus9870]

@@trophyfood look at your response to the original post in this thread. It's not in the video. It's ok to be fortunate etc. but don't make it sound like if someone owns a car it's the same as spending however these things cost. It's food, you eat and you shit. Some people don't get to the second part, about 8 million per year. It's not the same thing as owning a car. Most car owners don't spend 1-2 salaries so they can shit gold foil. Anyway, please don't say something like "thank you for ..." You're not in an interview and nobody's gonna fire you.