Dinner was just ducky!!!

Me and Rubber Duckie outside the Paul Bocuse Restaurant!

So, after all the arrangements, the travel, the getting lost, the anticipation we arrive at the Paul Bocuse Restaurant in Lyons. Let me assure everyone that it was well worth traveling 3,000 to enjoy the meal of a lifetime in this magnificent destination restaurant!

The outside of the four story building was decorated with a large painting of the master chef -- Paul Bocuse, himself. There were also paintings of cakes and other treats painted on the building. Also, on the side of the building were plaques to show how high the river Saone which was across the street from the restaurant, had risen in various floods. The most impressive flood was almost two hundred years ago. However, it was a pleasant, dry day so we did not waste any time worrying about floods.

A young man in a costume (or uniform) that was a cross between an organ grinder and a doorman, bright red with a small hat on his head and lots of shiny buttons everywhere, with strips down the pants legs greet us. He led us through the courtyard and into the restuarant where the hostess and maitre d' had our reservation. The young man then led us to our table and feasting began!

Lise and JP with us at Bocuse!

We were all handed enormous menus and we studied them for awhile debating whether to eat a la cart or to choose the menu for the table. The whole table had to agree. Eventually, we all agreed that the Menu Grande Tradition Classique which is prepared for the table would be the best choice.

The first thing placed in front of us was a tiny, demi tasse size cup of the most deliscious cream of pea soup I have ever had along with a crudite. This Lise told us was considered something to "open the appitite." Just enough of a tasty treat to make the diner ready for what was to follow!

Roger, Rubber Duckie, and I pose with Paul Bocuse!!!

While we were ordering, Lise told the maitre d' about why we were there, that I had won dinner for two anywhere in the world and had chosen to go to his restaurant. The next thing we know the Great Chef himself came out to see us and posed for pictures with all of us! He even gave me an autographed menu!

The next course to arrive in front of us was the Esalope de Foie Gras de Canard Poelee au Verjus or pate de Foie Gras on toast with a special sause. I did not think I would like Foie Gras but this was unbelivable! It simply melted in the mouth. The piquant sauce was sweet and sour a perfect compliment to the Foie Gras. Next, the waiter brought out the Soupe aux Truffes Noires V.G.E. a treat created for the French President in 1975. The truffle soup was a delicate consome that allowed the full flavor of the truffles to shine. A marvelous flakey puff of pastry topped the soup. Next we enjoyed Filets de sole Fernand Point. I think this was the high point of the meal for me. The sole was cooked to perfection, just past the raw stage but not at the dry point. A spoonful of pasta was folded into the fish and the whole was covered with yet another incredible sauce. This one tasted as though it had a hint of cheese in it. I would have picked up the plate and licked it clean if it were not for the fact that I did not want to be considered a crass American with no manners!! However, both JP and I used some bread to mop up the final drops of sauce! Then came a short interval almost like an intermission when we were given a Granite des Vigerons du Beaujolais. The only way to describe this palete cleanser is to call it a sorbet made with Beaujolais. It was light, tasted like nothing else I'd ever had and left my mouth ready for the next course: Volaille De Bresse En Vessie "Mere Fillioux" or Chicken roasted in a Bladder. I know, this sounds odd but it was the lightest, moistest chicken I have ever had. It had been prepared with truffles, and was served with another indescribable white sauce which also had truffles in it. This was accompanied by a medely of buttery vegtables including thin slivers of carrot, beans, and snow peas as well as a serving of rice. At this point all of us were beginning to feel quite sufficed but there was more to come!


The Dessert Trolly!!!

One of the espcially nice things about this restaurant was that the service was not intrusive. The diner was certainly well taken care of, the service was impecable but there was no sense of rush nor of being hovered over. One dish was smoothly removed and another took its place while we were all able to converse and enjoy the meal.

The Chicken was followed by Selection de Fromages frais et Affines -- the cheese trolly. I have rarely had the opportunity to choose from so many cheeses many of which were local. There was a creamy goat cheese and a brie that I tried as well as another local cheese that was sharper in flavor. After the cheese plates were removed we were given tiny pots of chocolate mouse accompanied by a three tiered dish of petits fours. We thought this was the end but we were mistaken. The crowning glory was yet to come.

Fresh rasberries with rasberry sauce

The dessert trolly was a beautiful thing. We were surrounded by almost a dozen lovely desserts ranging from chocolate cake to fresh berries. Lise had the rasberries and sauce pictured on the right. Roger also had fruit and I chose a strawberry tart and some of the fresh rasberries. The tart was an amazing morsal, the pastry melted away on my tongue and the cream and glazed strawberries complimented each other perfectly. I wish there were words to describe the taste experince.

All in all this was a meal to remember, a 10 on a 10 scale. It was classic French cooking at its very best, a master chef whose restaurant is definately worth traveling almost three thousand miles to go to for dinner! Thank Rubber Duckie, Allen's Pond Sanctuary, and all the sponsors for this incredible experince!!!