The school of culinary arts set up in the 19th century château d'Ecully near Lyon by Paul Bocuse in 1990 in collaboration with the Accor hotel group is well known. This Institute, which annually hosts nearly 330 students from 40 different nationalities, has now acquired a caféology center. A first in France!

How to choose a good café? Origins, grands crus, assemblages: a vocabulary similar to that of the world of wine. A difficult choice at the very least! The quality of a coffee depends on a multitude of factors which the institute aims to analyse in detail. The different origins, the art of roasting, preparation techniques, the health benefits and even the semantics of coffee will not be secrets anymore. For the institute, which was created in association with the Malongo cafés, is not open only to professionals. It also hosts the general public in small groups. A good opportunity to get acquainted with this beverage which was imported  from Africa into Venice in 1615 and without which a good meal is never quite complete. 

Contact et informations: www.institutpaulbocuse.com
Institut Paul Bocuse
Château du Vivier
69130 Ecully
Tel: 0033 (0)472 180 220
Photo: Frédéric Haehl
To access to formation planning directly, click here 

Fans of carrot dishes and light salads, go elsewhere. This here is a paradise of andouillette, veal head or sweetbreads, pike quenelle, black pudding with pickled onions, eggs meurette or pork jowls. So solid and filling! Some « gras double » but not only, for besides these hearty dishes, the lyonnais bouchons also occasionally offer chicken in vinegar sauce or gracefully dressed wings of skate. A real extravagance to share over a pot of Beaujolais in a timeless environment. A small selection of bouchons that give credence to the vibrant lyonnais gastronomic heritage: 

An institution in Lyon. There was Father Chauvin and Roland Fulchiron before and now it is Yves Rivoiron's turn to shine on the place. The gone is covered with diplomas that hang proudly on the wall: Compagnon du Beaujolais as well as the Cardons du Velin. Little pigs everywhere as a reminder that everything is edible in this animal. A nice eclectic decor and hearty dishes of eggs meurettes, kidneys, or for the better informed crowd, the famous tablier de sapeur.

Le Café des Fédérations
8-10 rue Major Martin
69001 Lyon
Tel + 33 (0)478 28 26 00
Photo: CCA

Good food, conviviality, Beaujolais: here is the temple of Francs-Mâchons, all covered in earthenware. A setting reminiscent of the thirties and specialities which have tripe mixed in the salad. Alright, giblets, but which giblets: pork tripe gratins, veal snout, trotters or sweetbreads accompanied by garlic, parsley and a dash of vinegar. What joy!

Café Abel
23, rue Claudia
69002 Lyon
Tel + 33 (0)478 37 44 31
Photo: CCA