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  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_011.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_035.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_023.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_005.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_047.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_036.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_032.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_031.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_029.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_019.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_016.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_015.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_009.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_006.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_004.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_002.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_018.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_046.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_045.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_044.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_043.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_042.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_041.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_040.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_039.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_038.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_034.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_033.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_030.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_028.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_027.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_025.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_024.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_022.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_020.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_014.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_013.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_012.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_010.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_008.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_003.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_001.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_037.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_026.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_021.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_017.jpg
  • Based on a site where  25 000 vehicles go per day , Paul Bocuse launches its first "Drive"<br />
The peculiar architecture of this "bocuse's fast-good" was entrusted to John Vial-Voiron<br />
This concept has been considered extensively, both in its materials, signage, comfort and organization ..<br />
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.<br />
The Bocuse Group plans to build a new Ouest Express per year, including into the Hôtel Dieu in 2017.<br />
In this "MacBo" you don't order a "Burger" but a "Caesar".<br />
At any time of the day you can taste a menu on the go.<br />
As in starred restaurants , the chef prefers to offer meat accompanied by tasty vegetables. But you can also have some french fries.<br />
You are received and served with the same requirement as practiced in the high places of the of Lyons gastronomy.
    OE_007.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38500.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38412.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24824.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38554.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38552.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38514.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38488.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38468.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38414.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38408.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38404.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38394.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38391.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38363.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38362.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38360.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38338.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38334.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38324.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38299.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38319.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38303.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38296.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38290.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38276.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38267.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24829.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24827.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24822.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24820.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24817.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24814.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24806.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24781.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XP24755.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38506.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38379.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38371.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38348.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38321.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38292.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38274.jpg
  • L edition 2021 du Diner des chefs etait particuliere cette annee car le president de la Republique Emmanuel Macron etait present. Elle a eu lieu a la prefecture du Rhone, a Lyon, le 27 septembre 2021. <br />
130 chefs du monde etaient invites dont parmi eux de celebres noms de la gastronomie française tel que Jerome Bocuse, Marc Veyrat (trois fois trois etoiles au guide Michelin), Mory Sacko (1 etoile), Christophe Marguin (president des toques blanches lyonnaises, chef - proprietaire emblematique de Lyon), Anne Sophie Pic (cheffe huit etoiles) Pierre Gagnaire, Dominique Crenn (cheffe a San Francisco) Davy Tissot, Christian Tetedoie ainsi que le chocolatier Philippe Bernachon et le patissier-chocolatier Sebastien Bouillet.<br />
Etaient egalement invites Laurent Wauquiez, Gerard Collomb, Gregory Doucet et Bruno Bernard
    _XT38271.jpg