SUMMER 2016 Exclusive launch: BY WORD OF MOUTH... Enjoy a special moment in our company... All the expertise of our great chefs and renowned experts at your fingertips! Art de vivre by the Institut Paul Bocuse is intended for gourmets in search of a "confidential” experience as well as a chance to meet some big names in French gastronomy: cuisine, baking and sommellerie. Welcome to the Institut Paul Bocuse! Unique expertise inspired by its founder: Paul Bocuse, Michelin 3* for the last 50 years, voted "Chef of the century". TASTE / SHARE / IMPROVE Make the unattainable possible: our programs are "tailor-made" Discover in a convivial atmosphere: around special meetings with our highly skilled experts, rare products, a region and its terroir, with Michelin-starred lunches and dinners included. men and women with exceptional backgrounds... A week of discovery (Monday to Friday), in a small group of 10 people maximum, to take roads as yet unexplored: visits and private tastings behind the scenes of the biggest vineyards and local producers. To prolong the experience, our Premium package includes accommodation in our family establishment, Le Royal 5* Institut Paul Bocuse, at the heart of Europe’s largest square, Lyon-Bellecour. This summer in Lyon, the world capital of gastronomy, included on the UNESCO World Heritage List The Gourmet journey by The Paul Bocuse Institute Lovers of authentic and local cuisine Main topics: . The traditional Lyonnais cuisine of the “bouchons and Mères lyonnaises” . Shared dishes . Puff pastry baking techniques . Bite-sized nibbles BONUS: . Training program by starred chefs . Tips and techniques by professionals . Michelin-starred dinner and gourmet lunch . Cultural tours and private tastings . Dishes prepared by Michelin-starred from Rhône- Alpes DAY 1: THE LYONNAISE CUISINE DAY 2: EVERYONE AROUND THE TABLE! Local cuisine from the “bouchons and famous Mères Culinary skills & cultural tours lyonnaises” . Receiving and sharing with your guests, a French . Introduction to the history of French gastronomy and tradition: a variation on our family dishes which are its impact on the world: past, present and future served “at the table" . Discovery of the gourmet culture in Lyon which is included . Exclusive: a guided tour with our culinary chef of the on the Unesco World Heritage List and based on temple of Lyon gastronomy: Les Halles Paul Bocuse, a generous cuisine Lyon’s world-renowned covered market, and meetings with the producers . Friendly lunch locally known as the lyonnais “Mâchon” DAY 3: MICHELIN-STARRED DAY Traditional recipes by the great chefs of Rhône-Alpes . The dishes prepared by the Michelin-starred chefs of Lyon and its region will no longer be a mystery to you. Better still, we will give you a few recipes to put into practice . Private tasting for sharing your emotions and expressing your feelings with a suitable vocabulary . 3* Gourmet dinner at the Paul Bocuse restaurant in Collonges-au-Mont-d’Or DAY 4: INTRODUCTION TO... DAY 5: BITE-SIZED NIBBLES FOR SHARING Culinary skills & cultural tours For your festive meals... New: Baking techniques for salt and clay puff pastry, a very . An array of appetizers showcasing the diversity of our original French culinary technique to surprise your guests by terroir to whet your appetite its shape and flavors . Gourmet lunch at Saisons, the training restaurant of . Guided tour around the main sites of Lyon - UNESCO and the the Institut Paul Bocuse secrets of the City of Lights A 5-day sensory experience The Gourmet journey by The Paul Bocuse Institute Lovers of Mediterranean and southern French cuisine Main topics: . A cuisine of colors . The specialties of the South of France . Wellness cuisine . Bite-sized nibbles BONUS: . Training program by starred chefs . A new color-based approach . Tips and techniques by professionals . Michelin-starred lunch, gourmet lunch . Cultural tours and private tastings DAY 1: CUISINE & SHADES DAY 2: THE DRÔME PROVENÇALE How to assemble flavors and colors in a dish Cultural tours & meetings . New: Assess your color personality with the help of a . Exclusive: Tour inside an oil mill, a major basic ingredient color expert of southern French cuisine. Awareness of the influence of colors in the appreciation Harvest, production, consumption. of a dish . Private tasting with a producer . Concrete translation of a blend of colors on a plate: red, . 3* Gourmet lunch at the restaurant of Anne-Sophie Pic green and black in Valence . Focus on versatile products: tomatoes DAY 3: SOUTHERN FRENCH CUISINE BASICS Creativity & Recipes by French “experts” . The traditional dishes which characterize southern French cuisine will bring joy to your meals. Discover our Provençal vegetable and fish recipes. Private tasting for sharing your emotions and expressing your feelings with a suitable vocabulary . Focus on versatile products: olives DAY 4: WELLNESS CUISINE DAY 5: BITE-SIZED NIBBLES FOR SHARING Taste & nutrition For your festive meals . Light and summery gourmet cuisine: raw, steamed, . An array of tasty and colorful appetizers from “à la plancha” or in foil the South of France . Exclusive: a guided tour with our culinary chef of the temple of . Gourmet lunch at Saisons, the training restaurant of Lyon gastronomy: Les Halles Paul Bocuse, Lyon’s world-renowned the Institut Paul Bocuse covered market, and meetings with the producers . Friendly lunch locally known as the lyonnais “Mâchon” . Focus on versatile products: aromatic herbs such as basil, thyme, rosemary, chives... A 5-day sensory experience The Gourmet journey by The Paul Bocuse Institute Sweets lovers: The basics of French pastry Main topics: . Understanding the history of pastry . The main classic recipes and their creative variations . Bakery pastry . The art of the sugar centerpiece BONUS: . Training program by starred chefs . Tips and techniques by professionals . Starred lunch, gourmet lunch . Cultural visits and private tastings . The macaron by the Institut Paul Bocuse DAY 1: INTRODUCTION TO PASTRY DAY 2: THE "LITTLE" SECRETS OF CHOCOLATE History & pastry skills Original Discovery of the Valrhona City of Chocolate . History of the great classics of French pastry and the secrets . From bean to chocolate: what’s behind a piece of of their names chocolate? . The tartlet in all its forms: variation around tastes and colors . Exclusive: private tasting to learn the taste and for introducing the essential techniques understand the substance . 3* Gourmet lunch at the restaurant of Anne-Sophie Pic in Valence DAY 3: JUST FOR YOU Individual cakes & cultural visit . Discover the basics of French pastry and individual traditional recipes . Private tasting for sharing your emotions and expressing your feelings with a suitable vocabulary . Guided tour around the main sites of Lyon - UNESCO and stories to share about the City of Lights DAY 4: THE ORIGINAL DAY 5: MY OWN CREATION Bakery pastry & sugar art An unforgettable experience... To start the day: preparation of French viennoiseries with . The macaron "by the Institut Paul Bocuse". A unique our chef baker recipe which has been specially designed to appeal to . New: An art included in the World Cup of Pastry, the sugar your emotions centerpiece requires a very high level of technical skill. Making of a ballotin in order to share (or not!) your Private demonstration of this genuine know-how. gourmet memories of the week . Gourmet lunch at Saisons, the training restaurant of the Institut Paul Bocuse A 5-day sensory experience The Gourmet journey by The Paul Bocuse Institute Wine lovers: winegrowers and terroirs of exception Main topics: . History & general knowledge . Understanding the mechanisms of winemaking . Know-how, food & wine alliances . Tasting and sensory analysis BONUS: . Training program by major sommeliers . Exchanges with the producers . Encounter with a cheesemaker holding the title, Meilleur Ouvrier de France (MOF) . Discovery of the blends of exclusive vineyards . Starred lunch, gourmet lunch DAY 1: WHAT IS WINE? DAY 2: THE WINES OF OUR REGIONS The quality factors The vineyards of the northern Rhône valley . History, production and consumption in the world . Visit in the heart of the most beautiful vineyards: Côte . Appellations and classifications Rôtie, Saint Joseph, Condrieu... How to interpret a terroir, a grape variety, a vintage . Exclusive: Private tasting with the producers . Tasting methodology and vocabulary . A convivial gourmet bistro lunch DAY 3: THE ART OF SERVING Service and alliances of wines . Service techniques: settling, storing and choosing glasses for serving wine . New: Wine and cheese blends and private tasting with a Meilleur Ouvrier de France . Gourmet lunch at Saisons, the training restaurant of the Institut Paul Bocuse DAY 4: THE “FINEST” WINES DAY 5: THE WINES OF OUR REGIONS Unique vineyards & Beaujolais vineyards Vineyards of Burgundy . Rare vintages and appellations: the finest vineyards . Visit a vineyard to discover the “climats” of Burgundy, and "forgotten” grape varieties included on the UNESCO World Heritage List . Visit and discovery of one of the ten crus of the . New: Tasting, with a pipette, of wines drawn directly from Beaujolais: Morgon, Moulin à vent, Saint-Amour... oak barrels and bottled Grands Crus: Pommard, Meursault, Vosne-Romanée... 3* gourmet lunch at the restaurant, Lameloise in Chagny, in the heart of Burgundy A 5-day sensory experience Information & Bookings: Katy Couilloud / Tel. +33 (0)4 72 18 09 88 Calendar & Rates Email [email protected] Institut Paul Bocuse, Château du Vivier - 1A Chemin de Calabert - 69130 Écully - France TOURS OPERATORS & TRAVEL AGENCIES INDIVIDUALS Please consult us Single rate: 2,100€ all taxes included per week Possibility to choose among the proposed dates, or request Discount rate starting from the 2nd person or the 2nd the opening of new dates for a group with the choice of week: 1,700€ all taxes included per week a language. Included: . Transportation from Lyon Place Bellecour to the Institut . Lunches (and a dinner according to the package) Paul Bocuse Écully and to the different sites to be visited .