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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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_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_007.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_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_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_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_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_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_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_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_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_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_042.jpg