Gastronomy: the Paul Bocuse restaurant loses its third star in the Michelin Guide

Paul Bocuse's restaurant had three stars since 1965.

Two years almost to the day after the disappearance of Paul Bocuse, his legendary restaurant on the banks of the Saône sees his third Michelin star withdrawn, which he had owned since 1965 continuously, said the Bocuse d'Or on Friday.

“GL events, the organizing company of the Bocuse d'Or, is keen to provide its unwavering support for Maison Bocuse, which has just had its third Michelin star removed after 55, “according to a press release from the organizers of this international competition de cuisine, launched in 1987 by “Monsieur Paul”.

The Bocuse group, like the red guide, could not be reached to confirm the information, first revealed by Le Point and the specialized site Atabula.


Some critics already said well before the death of the chef to 91 years that the Auberge de Collonges-au-Mont-d'Or was not it more up to par and guides had classified it in the institution category, failing to note it.

The modernization efforts – “tradition in motion” as defined by the management teams of this institution – will therefore not have been enough.

“The chefs worked and reworked the dishes, they refined them for more than a year, making them evolve all while retaining their DNA, l our original taste ”, explained to the Progress Vincent Le Roux, general manager, a few days ago. For example, the presentation of the whole lobster is more contemporary, the lighter dumpling accompanied by a champagne sauce.

Traditional cuisine

Significant renovation work is also nearing completion and the restaurant must reopen after three weeks of closure, on 24 January, three days before the official release of the new Michelin Guide.

“Monsieur Paul” defined himself as “a follower of traditional cuisine”. “I like butter, cream, wine” and not “peas quartered”, he said in “Paul Bocuse, Sacred Fire” (Ed. Glénat – 2005).

With the loss of this star, “it is the whole Bocuse d'Or family who expresses their sadness and their renewed respect for the work of Mr. Paul”, reacted Olivier Ginon, president of the GL events group who recalls “Paul Bocuse's contribution to world cuisine, his cultural and heritage imprint”.

Related Articles