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"L'Auberge Du Pont de Collonges is very classic, we do not follow trends . . . Bocuse is like a base, and you don't change the base in cooking." - Chef Muller.

TASTE OF TRADITION: Legendary Truffle soup VGE (above) is one of Chef Muller's favourite dishes to make, and it was served at the four hands dinner at Jaan.

TASTE OF TRADITION: (Above) Bresse Chicken Supreme 'Excellence Mieral' served with 'Primeurs' vegetables and sauce albufera.

If it ain't broke, he won't fix it

Christophe Muller, the youngest to receive the Meilleur Ouvrier de France at 27, believes in sticking with tradition.
May 16, 2015 5:50 AM

THERE is the saying: "If it ain't broke, don't fix it." That principle could not be more true for executive chef Christophe Muller at L'Auberge Du Pont de Collonges, the signature restaurant under the Paul Bocuse Group. It is also the only restaurant in the world to retain its three Michelin

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