‘Loup de mer en croûte feuilletée’ at L’Auberge du Pont de Collonges
For true French gastronomy, chef Boulud recommends a stop at L’Auberge, which he considers to be “a temple for French cuisine”; he’s even dubbed it the “Sistine Chapel of French cooking”. At Paul Bocuse’s iconic restaurant, he recommends the loup de mer en croûte feuilletée, which is a whole fish baked inside puff pastry, meticulously designed to resemble the shape of the fish. Each dish is served in a sauce choron – a béarnaise sauce with tomato. Chef Boulud suggests finishing your meal with oeufs à la neige, a delicate dessert of egg-shaped meringue in a pool of crème anglaise.