Grandes Tables - Paul Bocuse
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MENUS
Grandes Tables
AUTUMN MENUS 2021 - from 10 guests, reservation requested
03 MENUS
07 PROPOSITIONS OF DRINKS
08 LOUNGES
13 WHERE TO STAY IN LYON
14 ROAD MAP
15 SALES CONDITIONS
The Restaurant Paul Bocuse Team:
85 passionate employees, including 2 who have been
given the prestigious title of Meilleur Ouvrier de France:
Gilles Reinhardt Chef 2004
Olivier Couvin Chef 2015
1 World Champion in iced desserts 2018
Benoît Charvet
2
MENU n° 01
Amuse-bouche de l’Auberge
Marbled terrine of Périgord duck foie gras confit with artichoke,
puff pastry brioche
Fricassee of Bresse chicken
in cream sauce, morel mushrooms
Fresh and matured cheeses from our terroirs
Sweet Suggestion from Benoît Charvet
185 € / pers.
Single choice of dishes and drinks for all the guests.
Other suggestions may be prepared according to season and market availability.
Prices valid until December, 20th 2021 Tax and service included.
3
5
MENU n° 02
Amuse-bouche de l’Auberge
Quenelles of lobster and pikeperch, Champagne sauce
Tournedos ‘Rossini’, Périgueux sauce
Fresh and matured cheeses from our terroirs
Sweet Suggestion from Benoît Charvet
205 € / pers.
Single choice of dishes and drinks for all the guests .
Other suggestions may be prepared according to season and market availability.
Prices valid until December, 20th 2021 Tax and service included.
4
MENU n° 03
Amuse-bouche de l’Auberge
Salad of whole lobster in citrus fruits
Red mullet dressed in crusty potato scales
Bresse chicken truffled cooked
in a bladder à la Mère Fillioux
Fresh and matured cheeses from our terroirs
Sweet Suggestion from Benoît Charvet
250 € / pers.
Single choice of dishes and drinks for all the guests.
Other suggestions may be prepared according to season and market availability.
5
Prices valid until December, 20th 2021 Tax and service included
5
5
MENU n° 04
Amuse-bouche de l’Auberge
Marbled terrine of Périgord duck foie gras confit
with artichoke, puff pastry brioche
Squeezed young Bio leeks, potato mousseline
with browned butter, Tradition Elite caviar
Filet of sole from the Normandy coasts Fernand Point
Bresse chicken truffled cooked in a bladder
à la Mère Fillioux
Fresh and matured cheeses from our terroirs
Sweet Suggestion from Benoît Charvet
285 € / pers.
Single choice of dishes and drinks for all the guests.
Other suggestions may be prepared according to season and market availability
Prices valid until December 20th, 2021 tax and service included.
6
6
PROPOSITIONS Forfait ‘Plaisir’
OF DRINKS Glass of Champagne
A white wine bottle for 4 people
A red wine bottle for 4 people
Mineral water & Coffee or Tea
A selection to discover on the day of your visit
Forfait ‘Découverte’ 65 € / per person
House cocktail
A glass of white wine per person
A glass of red wine per person
Forfait ‘Prestige’
Mineral water & Coffee or Tea
A selection to discover on the day of your visit Glass of Champagne
A white wine bottle of Condrieu for 4 people
50 € / per person
A red wine bottle of Côte Rôtie for 4 people
One Glass of sweet wine per person
Mineral water & Coffee or Tea
A selection to discover on the day of your visit
85 € / per person
Single choice of drinks for all the guests. 7
Prices valid until December, 20th 2021 Tax and service included. 5
OUR LOUNGES ‘Fernand Point’ Lounge
on the ground floor, up to 24 persons
OUR LOUNGES ‘Raymonde Bocuse’ Lounge
on the first floor, from 25 to 40 persons
9
OUR LOUNGES ‘Paul Bocuse’ Lounge
for 12 persons
10
10WH E R E TO S TA Y IN L Y O N
Résidence hôtelière ***
Hôtel***** Le Royal
Dock Ouest
20, place Bellecour,
Tel: +33 4 78 37 57 31
leroyal@institutpaulbocuse.com
contact@dockouest.com
www.lyonhotel-leroyal.com
www.dockouest.com
11WH E RE TO S TA Y IN L Y O N
Villa Florentine *****
Hôtel intercontinental *****
Hôtel ***** Cour des Loges Fourvière
20, quai Jules Courmont,
69002 LYON
florentine@relaischateaux.com lyon@ihg.com
contact@courdesloges.com www.lyon.intercontinental.com
www.courdesloges.com
12WH E R E TO S TA Y IN L Y O N
*****
Sofitel Lyon Bellecour
Hôtel ***** Sofitel Lyon
Presqu’île, 85, Quai Joseph Gillet,
20, quai Gailleton, 69002 Lyon
Tel: +33 4 72 41 20 20 Tel: +33 4 72 10 44 44
h0553@sofitel.com Tel: +33 4 78 16 01 01 metropole@lyonmetropole.com
www.sofitel.accor.com www.villa-maia.com www.lyonmetropole.com
13ROAD MAP 14
SALES
CONDITIONS
Reservatio n - Deposit
In order to meet our clients needs, we ask for a written confirmation of the reservation of the services you chose and a 75% deposit of our
estimate (tax included) within the 15 days after we sent the estimate.
Confirmation of the number of people: You must confirm the exact number of people at least 8 days in advance:
You will pay for ordered meals, which were not cancelled 48 hours in advance.
Payme nt co nditions
A 75 % DE P O S I T A T T H E R E S E R VA T I O N A N D T H E B A L A N C E A T R E C E P TI O N
A 75% deposit at the reservation and the balance at reception. In the case of a delay in the payment, according to the law n°92 1442 of December 31st 1992, taking
effect from July 1st 1993 (rules of terms of payments for suppliers), we will add interests on the total invoice. They will be 6% per month from the invoice date.
Restaurant Paul Bocuse
40 Quai de la plage | 69660 Collonges-au-Mont-d’Or
Tel : +33 4 72 42 90 90 | reservation@bocuse.fr
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