Think of Lyon, and you think of Bocuse. The ‘Auberge du Pont de Collonges’ is such a compelling place of legend. It is where a cuisine known throughout the world began and where a hearty, all-encompassing style of cooking full of passion was born. That legendary frisson you feel when going to Bocuse is still just as intangible and timeless as ever. You are making a pilgrimage to enjoy a particular style of living. It is a genuine experience rather than just a visit to a restaurant. Christophe Muller, Gilles Reinhardt and Olivier Couvin, the worthy successors to ‘Monsieur Paul’, rigorously uphold, with panache, the excellence of a menu bursting with culinary legends. The famous soup with trufes VGE, bass en croûte with Choron sauce and ‘volaille de Bresse en vessie Mère Fillioux’ (trufe-stufed Bresse chicken in a bladder) are all iconic dishes that any self-respecting epicurean has to have the truly unforgettable experience of tasting one day. And this is then all followed by the joyful sight of the impressive cheese and gourmet dessert trolleys. Completely captivating.