Lunch at Saisons Restaurant at the Institute Paul Bocuse

We’ve mentioned the celebrated Paul Bocuse, the local boy who became a 3 star chef, in an earlier blog.  Well, in addition to his restaurants, he has the Institute Paul Bocuse where students learn first-hand about the culinary arts and how to run a hotel or restaurant.  The Institute and the working restaurant that is a part of it are located in the 19^th century Château du Vivier.  Truly a lovely setting-and the dining room is nothing short of elegant!

Château du Vivier

The Dining Room

Dominique and Roger, our good friends and landlords, are quite familiar with the Institute because their son Marc has been a student there, and we were delighted when they asked us if we’d like to go to lunch at the Institute.  We found the students in the dining room, who looked very professional in their black and white uniforms, are closely supervised as they learn how to give the service one would expect in a first class restaurant.  They carefully explain  items on the menu and each course as they present it, their actions as they deliver each dish are carefully coordinated, and their observer doesn’t hesitate to  intervene to direct them or give them or the diners additional information.  At one point the chef in charge came out to greet us and make sure all was well.  We were VERY well taken care of!

We started with flutes of Champagne (with the exception of Roger, our driver) and an “amuse bouche” to get our taste buds ready for the delicious food to come.  David and Anna started with «Jarret de veau façon ravigote, Consommé pris en fine gelée, Caviar d’aubergine» (a veal-based dish) and Dominique and Roger chose « Féra du Lac Léman en tartare, Porette en vinaigrette et caviar de citron, Goujonnette en kadaïf au combawa» (fresh water fish-based dish).   These dishes were followed by small servings of a puree of fresh peas with something else that tasted wonderful. Then we all chose the «Faux filet charolais en tranche épaisse, Côtes et vert de blette aux girolles, Longs macaroni gratinés », perfectly done slices of Charolais beef with elegant and tasty macaroni au gratin. David chose a Savigny les Beaune for us to drink with this main course.  Then we moved on to a selection of cheeses for each of us to choose from; these were served with a variety of small savory pastries.  Next stop was desert – we don’t remember what Dominique and Roger chose, but we had a lemon parfait that tasted every bit as good as it looked.  We, of course, finished with small cups of the delicious, strong coffee the French serve. Everything was absolutely delicious!  So what was the tariff?  The meal for the four of us cost 161,60 € (~ $232) after our special “friends of Marc” discount. 

We can definitely report that the students are learning well and serving elegant meals in elegant surroundings!

Roger took this picture of Anna standing next to the sign while David and Dominique paid the bill.