The cuisine of the Maisons Bocuse is a cuisine of tradition, open and attentive to modernity.
When Paul Bocuse created the Bocuse Restaurants & Brasseries, his ambition was to offer everyone high-quality market cuisine. A seasonal dish and a glass of wine for lunch—this was the spirit that guided him when he opened the very first Brasserie Le Nord in 1994.
Whether in the kitchens of the Mother House, L’Auberge du Pont de Collonges, or within the Maisons Bocuse, Monsieur Paul always offered menus based on fresh, high-quality, seasonal products. A generous, grandmother-style cuisine, “with bones and fish bones,” as he liked to say.
Paul Bocuse valued simplicity, without ever settling for ease.
Deeply in love with the land and its produce, with the Saône River that shaped his childhood, and with nature, which was an integral part of his life, Monsieur Paul always favored quality ingredients. He chose his suppliers with great care to offer his guests the very best.
Cuisine and habits are constantly evolving, and new ways of consuming food continue to emerge. A visionary, Paul Bocuse was already advocating for a sensible and responsible gastronomy long before we had the words to describe it. Cooking with local products, respecting seasonal cycles, avoiding waste, as he famously said, “From kitchens, only the steam of the stoves should escape.”
This philosophy has always been part of the DNA of his Maisons, even before the notions of sustainability or ecology became central societal concerns.
Faithful to the values he passed on to us and to the spirit he instilled in the cuisine of our Maisons, we are deeply committed to maintaining the level of excellence he left us. Every day, we do everything in our power to uphold the standards of our Houses, an approach that is naturally reflected in our purchasing policies.
Most of Monsieur Paul’s historic suppliers are still ours today. We prioritize short supply chains, work with fresh products, and respect the rhythm of the seasons in our menus. All teams within the Maisons Bocuse are attentive to the social and environmental challenges surrounding food, as well as to animal welfare.
In line with our historic values, the Bocuse Restaurants & Brasseries are committed, together with our suppliers, to respecting animal welfare. Without compromising our signature or our DNA, and without delay, we have already taken steps to make our sourcing increasingly responsible. Our Founder greatly facilitated this journey by leaving us a solid foundation: this mindset has always been an integral part of the House, and like him before us, we continue to seek constant improvement.
Our Commitments to Animal Welfare
This commitment is part of our daily operations, notably through a particularly demanding purchasing policy for eggs and poultry.
In addition, we are engaged in a progressive implementation plan of the European Chicken Commitment criteria, with full compliance targeted for 2025 and 2026. Some of our Maisons have already begun this process.
Regarding the eggs used in our establishments, our supplier and products meet the following requirements:
Fresh Category A products
Non-GMO products
Products not treated by ionization
Dioxin and PCB levels compliant with amended Regulation 1881/2006
Pesticide residue levels compliant with amended Regulation 396/2005
Products sourced from laying hen farms compliant with the Animal Welfare Directive 1999/74
Products meeting European egg marketing standards (Regulations No. 1308/2013 and No. 589/2008, as amended)
As for poultry, our suppliers naturally hold all required health approvals, as well as Label Rouge certification.
They are therefore subject to numerous microbiological analyses and regular audits by certification experts in order to maintain this label, which guarantees superior quality and strict compliance with Label Rouge requirements. As you may know, Label Rouge poultry standards include mandatory criteria related to animal welfare, which we require to be strictly observed.
Our teams regularly conduct audits of our suppliers, based on our own quality criteria. This enables us to verify that their commitments are genuine and consistently applied throughout the entire process. It is through this rigor that the trust we place in them has been renewed year after year.
All regulatory requirements are respected by our poultry and egg suppliers, as well as by all suppliers of products used within our establishments. Furthermore, our suppliers are closely monitored across all aspects of our collaboration, and they are committed to ongoing training in animal welfare.