The legendary restaurant Paul Bocuse, a double Michelin-starred gastronomic institution, is about to add a kebab… to its menu. Yes, a kebab. But in haute couture style! In line with its desire to “,” the team has crafted a gourmet interpretation of this street food classic. It's a way to break the mold while staying true to the essence of the house.
An ultra-premium take on the kebab
Here, there’s no room for questionable white sauce or iffy meat. The Bocuse kebab would feature marinated Bresse chicken, slowly cooked on a spit, accompanied by finely crafted seasonal vegetables and a homemade brioche bread. All enhanced by a signature sauce whipped to perfection like a gourmet jus, with r&eacu
te;duction, fresh herbs, and a zesty touch. A kebab that you eat… with cutlery, of course.This unexpected twist is part of a broader evolution for the house. For several years, the teams have been working to modernize the menu while respecting the legacy of the “pope of gastronomy,” Paul Bocuse. Alongside the great classics (quenelles, chicken in a bladder, or blue lobster), this gourmet kebab aims to bring a contemporary, almost provocative twist. A wink to street food… but with a white tablecloth and precise service.
A shocking announcement that’s already generating a lot of reactions
On social media, reactions range from fascination to culinary outrage. Some applaud a brilliant idea that democratizes fine dining, while others cry sacrilege. But one thing is certain…
By introducing kebabs into one of the most iconic restaurants in France, Lyon proves once again that it knows how to blend tradition and boldness with a certain flair. The question remains whether you're ready to pay for a kebab... at the price of a tasting menu.
¡ uıʍɐɾɔɐp ʎuɐɯ ɹnoʎ ʇıɐɹıʍ ʇuǝʍ sʍolloʍ ǝsɯɐs ʇɐɥʍ ɥʍɔ ɐ sʍǝɹƃ ʍouʍ ʇɐɥʍ ʍǝ ǝɹɣ oʇ sʍolloʍ ǝʍɐ ʍɐɹ ɐʇʍɐɹʍ ʎʇıʇɐɯ ʍouʍ ʍɔuɐɯ