The Auberge du Pont de Collonges or Bocuse is a restaurant, in Collonges-au-Mont-d'Or, near Lyon, founded by Paul Bocuse. Decorated with paintings and sculptures by Paul Bocuse, this inn is considered " one of the temples of French cuisine ". From 1965 until 2019, this restaurant had three stars in the Michelin Guide. The Auberge du Pont de Collonges, founded by Paul Bocuse, has been under the leadership of chef Gilles Reinhardt, best worker in France in 2004, since 2011.

The first family restaurant was founded in 1889, in the hills of Saint-Péray, in the Ardèche, under the name of Auberge du pin. From then on, the history of Maison Pic is intimately linked to French gastronomy through 3 generations and their 3 stars who embody this French art of living.

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Anne-Sophie Pic does not imagine herself as a cook and decides to go to business school. She took over the restaurant in 1997 and obtained 3 stars in the Michelin guide in 2007. Anne-Sophie Pic has continued in the line of family chefs to offer modern cuisine. The combinations of flavors, the power of tastes & the delicacy of expression characterize his creations, such as banon goat cheese berlingots or white millefeuille.

Since 1872 when the great-grandparents of Georges Blanc settled in Vonnas as lemonade cafetiers.

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Reconstruction of the Auberge des BLANC at the beginning of the last century, a cuisine reproducing the authentic repertoire of family dishes with regional accents.

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Everything here is authentic like the Traditional Bresse Poultry with Cream according to the Mère Blanc, the fresh Frog Legs sautéed as in Dombes, the Pike Quenelles and other cakes of blond livers….

Maison Troisgros was founded in 1930. 3 *** Michelin, it is renowned the world over.

This hotel restaurant is now in the hands of Marie-Pierre, Michel and their son César. Because it has constantly innovated, the Troisgros family has always remained at the top of its art. That of the table, but also that of the hotel industry.

The architecture of the house is contemporary in spirit. The bedrooms and common rooms are organized around a lovely garden. Here and there, there are small details, intentions, collectibles, a library, works of artists, a lot of passion and generosity.

A whole team, young but already experienced, is committed to making your stay unforgettable.

Having become a Maestro in the kitchen and awarded twice 20 out of 20 in the Gault & Millau, Marc Veyrat drew his identity from family history and built his Maison des Bois on the cultural heritage of his ancestors.

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Out of respect for the land and rural education, the self-taught peasant cook has made a singular strength: opening up gastronomy to minerality, healthy eating, bringing the environment into the plates because ultimately everything is there. For him, who cooks as much with his heart as with his memories, being born somewhere is no accident, it's an identity.

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The dining room seats 30, clad in wood, and its impressive view of the Aravis massif and Mont Blanc, offers culinary performances the perfect backdrop.