The world of Paul Bocuse in Collonges-au-Mont-d’Or
The gorgeous village of Collonges-au-Mont-d'Or, just a few kilometres from Lyon, in this region aptly known as the “bucolic Saône”, has become world-famous, all thanks to Paul Bocuse. He was born here and successfully transformed his gourmet restaurant into an extraordinary place which treats its diners to the joys of a truly unique experience.
A few hundred metres away, L’Abbaye is another piece of the family history. On the banks of the Saône, these two magical places share unique connections, endlessly reinventing the art of hospitality.
Paul Bocuse’s roots
L’Abbaye owes its names to the monks of the neighbouring Île Barbe, who owned the wonderful farm where Paul Bocuse’s paternal grandparents, Joseph and Marie Bocuse, opened their restaurant, simply known as Restaurant Bocuse.
At the time, this was a guinguette, an open-air tavern on the banks of the Saône with a wonderfully welcoming feel which served fried food.
400 metres away, François and Françoise Roulier ran L’Hôtel du Pont, where they served fish caught in the Saône and a chicken stew known as poulet cocotte. There’s a saying round these parts: “you always find love at the end of your road”.
In this case, it was more of a towpath than a road, but the fact is that in 1925, their daughter Irma married Georges Bocuse, Marie and Joseph’s son. The couple moved into the hotel, where their son Paul was born the following year; in 1936, they began running the hotel themselves, renaming it L’Auberge du Pont.
Joseph Bocuse sold his restaurant (including the family name) and it was several decades before his grandson was able to buy the property back, transforming it into a reception venue for weddings and receptions and showcasing his passion for limonaire organs.
Much more than an incredible event venue
L’Abbaye de Collonges offers a vibrant and contemporary reminder of Paul Bocuse’s history. His grandmother Marie’s kitchen has been faithfully recreated, featuring the utensils of yesteryear, a pièce montée with mouth-watering croquembouches and a pâté en croûte which is just as tempting (and just as artificial).
But no matter: this room transports us all more than a century back in time and it’s a delight to admire the endless details which have been so lovingly displayed in this room.
