Paul Bocuse Restaurant
Visiting Paul Bocuse Restaurant was a Chinese New year present, since I was thousand miles away from home Kuala Lumpur Malaysia on the 30th Of January 2014. This trip to France not only for Paul Bocuse but also to visit my BFF Priscilla who is married to a French and now living in Lyon. We went at 7.30pm, it was slightly rain and the staff quickly assist us with umbrellas, so professional. The grand dining room is done in traditional way with classic yet impressive design. I am not familiar with European style but I love their furniture and decoration.
I suggest you to do early booking to avoid any disappointment. We’re sent to our table which located on the right side and in the middle. If you forget to make booking it’s okay too because this restaurant has many covers and opens for lunch and dinner 365 days a year.
Paul Bocuse offers 3 types of tasting menus and there’s a la carte menu as well. Price has slightly increased in 2013-2014 but the same menu remained.
1) Menu Classique – 4 courses for €155 (price was €145 in 2012)
2) Menu Bourgeois – 6 courses for €200 (price was €185 in 2012)
3) Menu Grande Tradition Classique – 7 courses for €250 (price was €230 in 2012)
After studying the creative menu, we decided to take Menu 3 – Grande Tradition Classique for each person. My first 3 Michelin Stars fine dining experience. I have not even tried the 1 or 2 star Michelin Stars and suddenly jumped to 3. Just look at the table setting, precisely arranged. Being Asian we are not used to have so many forks and spoons on the table. we had some champagne while waiting for our food to arrive.
Our Amuse Bouche, this hot creme soup with bread/puff gives us warm taste which we needed so much especially now is winter. They also served us with different types of bread.
Later on, we ordered this great French wine The 2009 Colombis considered as seductive wine. The wines from Domaine St.-Préfert and Domaine Isabel Ferrando Colombis can be widely found. Prices at the shop would be €40-50. Best drunk in it’s 6-8 years of life. So it was just nice it is on it’s 6th year now. Decanter was used to aerate the wine.
First dish Scallop Of Foie Gras, Pan Cooked with passion fruit sauce. with a right amount of sourish and sweetness from the sauce gave excellent taste to the Foie Gras (goose liver).
Second course was Black truffle soup V.G.E., a dish that I was so looking forward to have. This soup was created for the French president Valery Giscard d’Estaing in 1975, when Bocuse was appointed ‘Chevalier de la Legion d’Honneur’. I was imagining it will be thick creamy soup but actually a perfect prepared clear beef stock with wonderful pure beef flavors. The soup contained beef, celery, cubes of carrot, foie gras too and with thinly sliced black truffle. All this was served underneath a buttery puff pastry hat. A delicious soup that combined both richness in taste and flavor.
Third course, Filet of sole with noodles A la Fernand Point. Sole fish (photo shown below) cooked with Noodles. Looks like Fettuccine to me but they said it is tagliatelle. I love the taste of the sole fillet, firm and succulent, served with a cream and butter sauce.
The common sole (or Dover sole) is a species of marine flatfish widely found around the coasts of Europe. Quoted from Wikipedia
Fourth course Beaujolais winemaker’s sherbet, a delicious home made sorbet. This is nice, after that heavy meal, they give you something sweet but sour so to prepare you for the next one. Oh my god..we still have 3 course to go.
Bresse Chicken cooked in a bladder A La Mere Filioux was our fifth and main dish. My favourite ingredient other than the chicken itself is the truffle mushroom. I love truffle. I was introduced to truffle mushroom by my dear BFF Priscilla. She cooked me nice dish of truffle mushroom on the day we arrived in Lyon. I can only say that, this dish was absolutely delicious. I love it.
Sixth course of the night, Selection of fresh and matured cheeses from La Mere Richard’. I don’t know where is La Mere Richard. Okay I pointed to 3 of them I know one of it was a blue cheese.
Our final, Desserts! Waa..too many choices and the best part is, you can have anything you want without restriction. I wanted to try all of them but I don’t think my stomach can take it anymore so I choose 4 types only.
See..I have 4 desserts, creme brulee, pancake, berries and meringue. If you come here be like me okay..try as much as you can especially if you travel from Malaysia to France. Nothing to be shy or worry about.
I thought that was the last, but one should know Paul Bocuse is all about generosity in food. They sent us this 2 tiers of sweets and chocolates, they called it Fantasies and Chocolates. All the desserts and sweet tasted wonderfully delicious and beautiful.
We took some photos, the staffs gladly help us for the photo taking. Thank you Paul Bocuse Lyon teams. Definitely one of our best memory.
Before we left, the Manager handed us their printed menu. He said it’s a souvenir for us. Wow…so touch, so each of us brought home 1 Menu of Paul Bocuse Lyon 😀
Miss Tawau’s Rating:
Overall experience: 10/10
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