May, in front of l'Auberge du pont de Collonges, Paul Bocuse's flagship restaurant.
We had the 'Menu Grande Tradition Classique'
Cream of asparagus with cream of truffles quenelle. Very sharp and bold asparagus taste. It is obvious that the restaurant gets the freshest produces they can get.
Scallop of foie gras, pan-cooked and served
with verjus sauce and lightly browned potatoes.
Truffle soup V.G.E.
(Dish created for the French President Valéry Giscard d'Estaing in 1975)
Filet of sole with noodles, à la Fernand Point
Next is the Bresse chicken cooked in a bladder à la Mère Fillioux. The Bresse chicken are reputed to be the best in all of France. Paul Bocuse cooks them in a bladder to keep all the flavors intact as is shown in the video.
The bladder is opened table side.
The final product. Very flavorful.
Then came the Selection of fresh and matured cheeses from « La Mère Richard ». By that point, we were pretty full and since May doesn't like strong cheeses, I ate most of her cheese selection as well.
Delicacies and temptations; too full to sample any of the richer desserts, we stuck with fruits.
Us and the master himself...
L'auberge du pont de Collonges, as it looked before...