Écully, Auvergne-Rhône-Alpes

experience

Paul Bocuse Institute

Bourdain ate: poulet en vessie (chicken cooked inside a pig’s bladder) Lunch dates: Mathieu Viannay chef at Mere Braziere, Joseph Viola chef at Daniel et Denise, and Alain Ducasse chef and CEO of Ducasse Paris; all are instructors at Institut Paul Bocuse, and Boulud

Lyon, Auvergne-Rhône-Alpes

cafe

Café Comptoir Abel

Bourdain ate: quenelle de brochet en gratin maison(gratin dumplings) Lunch dates: Bill Buford, former fiction editor at The New Yorker, and Boulud

Lyon, Auvergne-Rhône-Alpes

restaurants

Bouchon Comptoir Brunet

Bourdain drank: Beaujolais Lunch date: Buford

Lyon, Auvergne-Rhône-Alpes

restaurants

Reynon

Bourdain ate: sabodet (sausage made from pig’s head, tongue, and beef) Lunch dates: Georges Reynon chef and owner of Reynon and Daniel Boulud, French chef, and owner of Dinex restaurant group that includes Daniel, Café Boulud, and Bar Boulud in New York City

Collonges-au-Mont-d'Or, Auvergne-Rhône-Alpes

restaurants

Paul Bocuse Restaurant

Bourdain ate: soupe aux truffes noires V.G.E. (black-truffle soup named after former French President Valéry Giscard d’Estaing); loup en croûte feuilletée (sea bass in pastry crust); choron(béarnaise or hollandaise sauce made with tomato purée); pot-au-feu (French beef stew); lièvre à la royale (roasted hare) Lunch dates: Paul Bocuse, the French chef that is considered the father of modern French cuisine, and Boulud

Ouches, Auvergne-Rhône-Alpes

restaurants

Troisgros

Bourdain ate: salmon in sorrel sauce Lunch dates: Michel Troisgros, chef and son of Troisgros co-founder Pierre Troisgros, Cesare, Troisgros’s son, and Boulud