*** (19/10/2017 20:25)
For those who are curious: truffle soup don't have obvious truffles aroma, it's rather neutral, despite intense meat taste

*** (03/08/2016 10:02)
My wife and I had dinner here in July 2016 and felt it was wonderful. Yes, it is expensive but the combination of great food, service, atmosphere, and the people made it worthwhile. The staff were very pleasant and good humored. My wife and I do not drink alcohol and I thought perhaps they would take umbrage - but they were fine with that and they were careful to point out menu entries that use alcohol. I thought it might be a pretentious place but it was not. The food choices, cheese course, and dessert course were all wonderfully presented and delicious. One other review said it made her feel like a shrine - in a negative way - but we didn't feel that way at all. It was a wonderful and relaxing anniversary dinner.

*** (13/02/2017 09:01)
It is impossible to write anything new about this restaurant that hasn't been said before, but I can provide a few thoughts. The food truly is divine. Absolutely worth the exuberant price. Rather than working to develop modern dishes and new preparations, Paul Bucose provides traditional dishes prepared perfectly and the 50+ years of 3 Michelin stars speaks volumes more than I ever could. The building itself is rather unique and serves as a sort of monument to the man himself. The service is of course first class and the meal is an experience as well as a gastronomic treat. If you are considering going, just go.

We enjoyed the relaxed, yet highly professional service as well as the pace of the entire experience. We felt the price was reasonable for the experience, much less than a mid-high Parisian restaurant 10 years earlier. This is not in Lyon, but about 30 minutes north. Well worth the extra travel.

That's the real beauty here for me. With a reputation like P Bocuse you could be forgiven for getting mixed up in your own brilliance and getting overly technical and cerebral. But the opposite is true. Deceptively simple, restrained, and produce driven.
You can feel that all they care about is you enjoying your meal - and not what the latest trend, the hottest new ingredient, or even their own popularity. It's all about the "oh my god wow" moment when you taste the food in front of you.

*** (28/08/2016 20:02)
Still the benchmark for anywhere in the world. The fact that this restaurant is not in the top 50 list further emphasises the lack of relevancy that list has to reality.

Exterior is classic. Interior is stunning. Service could not be improved upon. And the food hasn't even arrived yet.

And oh boy when it does are you going to be happy. Classic flavours. Traditional dishes. Exceptional ingredients ; in fact exceptional doesn't come close to covering it. Here is a chef who truly uses the best of the best produce in his region with farmers he works closely with. He doesn't shout, doesn't brag about it. That's just the way it is. The way it's always been there. Nothing new.

*** (19/10/2017 02:20)
Service was not what you would expect from a Michelin rated restaurant, they were serving a four person table one person at a time , food felt like it was preprepared. The food was so bad that we had to return a few dishes.

*** (15/09/2017 15:51)
I couldn't find much in terms of public transport information to Paul Bocuse restaurant. This is what I found to be the easiest.

I was not disappointed. You might say that at age 90, he has lost perhaps an edge, but I found the experience to be delightful. The courses were staged beautifully. My wife and I had sea bass for two, which was prepared in a pastry crust. There was a cheese cart as well as multiple dessert carts.

Return journey.
Most appropriate: walk.
Most practical: Taxi.

*** (25/01/2017 03:13)
I saw an article in the Sunday Chicago Tribune magazine about this restaurant at least 35 years ago. Although I lost the magazine in a house fire 15 years ago, I had always dreamed of going there to experience one of the best known French chefs ever known and a noted disciple of nouvelle cuisine, less caloric and opulent than cuisine classique. Simple flavors and high quality ingredients.

Approx. travel time 30-40 minutes.

*** (08/10/2017 16:54)
My husband and I came here for his birthday and we were both so disappointed with the lack of flavour of every dish! A three Michelin stared restaurant! No way. Shame on you Michelin!! A waste of our time and money! We ate at a small restaurant in Dublin a couple of weeks ago, €12 for our main and the taste was outstanding. Really Michelin get your act together and don’t be fooling people. We went for the €170 menu. The Amuse Bouche was leek and potato soup, I couldn’t even make te flavour out. Then I had the lobster bisque which just tasted like cream and the lobster was tough! When I was ordering my meal I went for the fillet steak. The server said medium? I thought that was odd! I said no, medium rare. My husband asked for the same. His was cooked medium rare whereas mine was cooked medium well! Michelin ***