Based on a site where 25 000 vehicles go per day , Paul Bocuse launches its first "Drive"
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron
This concept has been considered extensively, both in its materials, signage, comfort and organization ..
Everything has been optimized, the front or back office, to improve efficiency and speed in order to accommodate guests in a single building over 500 sqm, on 2 floors.
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.
In this "MacBo" you don't order a "Burger" but a "Caesar".
At any time of the day you can taste a menu on the go.
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
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- Contained in galleries
- Ouest Express