LUSSIEZ SEBASTIEN

For a world-famous two-Michelin-starred restaurant, the experience was surprisingly underwhelming. The restaurant seems to rely heavily on its legendary reputation, but the dining experience itself lacked warmth and excitement. Service felt rushed and overly mechanical, with dishes quickly placed and removed from the table with little explanation or presentation. Instead of feeling special, the meal felt transactional. The food was good, but not at the level expected from a restaurant of this caliber. Very few dishes stood out in flavor, creativity, or technique. We had the 9-course Menu du Centenaire without alcohol, which cost €370 per person. At that price point, every course should feel extraordinary. Unfortunately, very few did. The concept itself sounded promising: a menu built around the chef’s classic dishes prepared as they were decades ago. From a culinary history perspective, that’s undeniably interesting. But in practice, most of the courses felt more nostalgic than memorable, lacking the kind of wow factor you hope for from a restaurant of this caliber. I’m still grateful to have experienced it, especially given its iconic status, but for me it’s firmly a one-and-done visit. Overall, it feels more focused on preserving a legacy and catering to culinary tourism than on delivering a truly remarkable modern fine dining experience, and the pricing is difficult to justify.

We had am amazing night at Paul Bocuse. It wasnt just dinner. It was an experience Everything was excellent starting with entourage, welcoming staff,appearance of the dishes,and of course food. The wine list with 2,500 varieties of wine. And the tour to cellars confirmed that all of those wines are available. The Somelier was very experienced and helpful. The Maitre D came to us and made sure that everything is good and we are happy. We felt that all the stuff really cared about us. This restaurant is well worth all the money we have spent.

Dining at Paul Bocuse was one of the highlights of our travels. The food was exceptional, beautifully presented, and absolutely delicious. The service was flawless—warm, attentive, and professional—and the atmosphere made us feel as though we had stepped into a living piece of culinary history. My only disappointment was seeing some guests dressed as though they were heading to a pub rather than one of the world’s most iconic fine dining establishments. I truly believe a dress code would enhance the experience and preserve the sense of occasion this legendary restaurant deserves. In fact, that would be the one thing that would make me hesitate to spend that amount of money dining there again. This was the deciding factor of my rating of four stars instead of five. That said, the cuisine and hospitality were extraordinary, and we will always treasure the memories made there. A truly unforgettable experience.

A reservation at the legendary Restaurant Paul Bocuse was secured six months ago, and it was well worth the wait. The restaurant offers a single seating each service, with three tasting menus to choose from as well as an à la carte option. I selected the 3-course menu, and even that proved to be a very generous feast. Every dish showcased the culinary heritage and attention to detail that have made this restaurant one of France’s most celebrated dining destinations. The flagship restaurant in Collonges-au-Mont-d’Or is currently led by a talented trio: • Gilles Reinhardt • Olivier Couvin • Benoît Charvet (pastry) A highlight of the evening was meeting Chef Gilles Reinhardt. The restaurant held three Michelin stars for an extraordinary 55 years and today continues its legacy with two Michelin stars, remaining one of the most iconic dining experiences in Lyon and France. Thank you to the entire team - it will remain as a very memorable dining experience!

Absolutely the best dining experience I’ve ever had. Paul Bocuse is a culinary legend, and even after his passing—his restaurant still dazzles. To describe Executive Chef Gilles Reinhardt as phenomenal is an understatement. I ordered the “Centenaire” tasting menu and every course was a delight. The flavors, textures and visual presentation was incredible. Special thanks to my server, Eric for taking such good care of me. I would highly recommend this restaurant.

A very high quality restaurant that deserves it. Ambiance is elegant and warm. I also liked the silver utensils and copper cookware. The Fernand Point sole fish was excellent -- as well as the fruit desert. Unfortunately, I just missed the famous black truffle soup by a week at the end of March due to the season. The complimentary bread and butter were very tasteful. At the end, they serve complimentary chocolate, and ask for coffee but it's misleadingly not free. Overall, a great place to visit hands down.

Have very high expectations to have dinner here, i watched many videos about Paul Bocuse' famous classic dishes since i was in culinary school. Ordered red mullet and chicken. Super delicious dishes, traditional classic french cuisine. I'm very satisfied with these two dishes. Would go back for more signiture dishes. Minus are the service and dessert. Service was smooth and professional in the beginning, sommelier is very helpful with the gaint wine list, we are very glad with the wine she recommended. I feel the service is poor from our main dish, we order red mullet, and told the waiter we are going to share. When they serve it, they give us one extra plate without explaining if they are going to divide for us or other options. I thought i just have two bites and i would transfer the fish to the emputy plate by myself actually. When i have the dish in front of me i just think i need to try it when it's still freshly warm, just after i had one bite another waiter came asking if we need him to divide the fish to another plate. We are glad someone finally offered that, but the waiter sounds like blaming, says But you are eating it, can not cut it now. I gave him my plate, he cut it, but there's no sauce for another half, haha, i don't understand if it's too difficult to serve shared dish for them waiters. Uncomfortable and unprepared. I think it's a bit ridiculous two different waiters, neither of them handled our shared dish properly. Chicken dish is the whole chicken, it's big and delicious. The first round is perfect, second round serve of the chicken is not as warm as earlier. The sauce is heavy, the whole dish paring with wine is perfect. It's busy dinner time, restaurant is full, i can see our waiter has at least 5 tables to take care of, service is rush. And the worst, we have to refill our water by ourselves, TWICE. Water glass is emputy for long time and nobody came to serve water for us.This never happened to me when i visit any fine dinning restaurants in

Thank you so much to the entire team for the delicious food and the unforgettable experience. A special thank you to Mr. Louis, who personally accompanied us on the wine cellar tour — it was a great pleasure. It was also a delight to meet the kitchen team. Special thanks as well to our service manager, Mr. Luccas, for his exceptional hospitality and attention to detail. Everything was absolutely perfect.