Restaurant Ecole L'Institut
Located on Place Bellecour, this restaurant offers an opportunity for students of the famous Institut Bocuse to apply what they have learnt.
Cooking with a top chef
Philippe Jousse was previously a chef at Alain Chapel's prestigious restaurant and is now sharing his culinary expertise with enthusiasts. Lessons in haute cuisine at the Institut Paul Bocuse in Bellecour.
Last updated date : 03/04/2018
What courses are on offer for enthusiasts in Bellecour?
We offer all types of lessons for all types of audiences: half-day, one day or three- or five-day courses, with extremely varied themes. We teach the fundamental rules with lessons on how to make bases, sauces and gravies or the methods for cooking fish or poultry. We also tackle more complex themes such as new methods of cooking. Cuisine, pastry-making and oenology: there really is something to suit all tastes! And for the more ambitious, they can follow immersive 3- or 6-week courses in Ecully.
What is the Institut Paul Bocuse's trademark?
As a major vocational school of cuisine http://ecoledecuisine.institutpaulbocuse.com/, our teaching is particularly advanced. The students here actually touch the products and prepare their recipe from start to finish, using professional methods adapted to their equipment at home. Students also enjoy going behind the scenes of the restaurant industry in order to find out about our cooking techniques. Sometimes, after a course, they no longer see our business the same way!
How are the courses organised?
After welcoming the students and getting to know them, we cook recipes together using various techniques. We go from preparing the ingredients to plate presentation. At the end of the half-day or in the middle of the day, attendees eat the dishes they have prepared together. The atmosphere is very friendly, and actually students regularly stay in contact after the course.
What is the Institut's most emblematic cours?
Our Monsieur Paul cuisine course is very popular, as we teach all the Paul Bocuse classics: the Valéry Giscard d'Estaing soup, sea bass en croûte or red mullet with potato "scales". Like a lot of courses here, it is quite emblematic of Lyon's gastronomic culture. As you discover the cuisine, you will begin unravelling Lyon’s spirit. Discovering the cuisine means understanding more about the Lyon spirit.
https://www.youtube.com/watch?v=TjtmVJC1pFk
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