Paul Bocuse is a legend in the world of fine cuisine. At his Paul Bocuse Institut he attempts to pass on his knowledge and passion to a new generation of cooks, chefs, sommeliers and maitres. [33 photos total]

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Students wait to start table service in a dining room at the new restaurant-school of the Institut Paul Bocuse during a press visit for its opening in Lyon (ROBERT PRATTA/REUTERS) #
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A view shows the new restaurant-school at the Institut Paul Bocuse during a press visit for its opening in Lyon (ROBERT PRATTA/REUTERS) #
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Students cook in the kitchen at the new restaurant-school at the Institut Paul Bocuse during a press visit for its opening in Lyon (ROBERT PRATTA/REUTERS) #
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Students cook in the kitchen at the new restaurant-school of the Institut Paul Bocuse during a press visit for its opening in Lyon (ROBERT PRATTA/REUTERS) #
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A general view shows the 19th century chateau which houses the Institut Paul Bocuse in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student walks with a tray on stairs at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon (ROBERT PRATTA/REUTERS) #
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Students look at cutlery as they set a table in a dining room at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon (ROBERT PRATTA/REUTERS) #
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Students set a table in a dining room at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon (ROBERT PRATTA/REUTERS) #
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A student walks with plates in a corridor at the Institut Paul Bocuse, in a 19th century chateau, in Ecully, near Lyon (ROBERT PRATTA/REUTERS) #
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Students attend a lesson to demonstrate how to cut and serve poultryat the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students attend a lesson which demonstrates how to cut and serve poultry at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student walks with a silver coffee tray at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students clean glasses in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student pours champagne in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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French chef Alain Lecossec prepares a dish in the kitchen of the teaching restaurant at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare cheese plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student prepares pastries in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students work in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student prepares plates in the kitchen of the teaching restaurant managed by French chef Alain Lecossec at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A sommelier opens a bottle of wine as students attend an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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A student uses an electronic translator during an oenology lesson at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students cook in the kitchen as others wait to serve dishes in the dining room at the new restaurant-school of the Institut Paul Bocuse during a press visit for its opening in Lyon (ROBERT PRATTA/REUTERS) #
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Students take a break before lunch at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare vegetables in a kitchen during a class by French chef Eric Cros at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare shoulders of lamb in a kitchen during a class by French chef Eric Cros at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students peel onions in a kitchen during a class by French chef Eric Cros at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students take pictures of their raised crust pie during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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French chef Eric Cros gives instructions to students during a class in a kitchen at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare plates with chocolate cake as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare chocolate cakes as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #
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Students prepare chocolate cakes as they attend a pastry class at the Institut Paul Bocuse, in a 19th century chateau, in Ecully near Lyon (ROBERT PRATTA/REUTERS) #

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