News

Front page

   

Other news

  • The “Talents of students” dinners are back at Saisons
    February 15, 2017 - April 5, 2017
    The “Talents of students” dinners are back at Saisons
    Students in International Hotel & Restaurant Management and Culinary Arts & Restaurant Management at Institut Paul Bocuse will be actors in a dinner event for en evening....
  • The Gastronomie Académie - developer of tomorrow’s talents
    February 10, 2017
    The Gastronomie Académie - developer of tomorrow’s talents
    With extensive knowledge of the hospitality and tourism sector, Extendam and Bpifrance are joining up with well-known groups in order to launch the first Gastronomie Académie, a developer of talented chefs of French gastronomy....
  • Institut Paul Bocuse and the SIRHA at the heart of latest innovations
    January 21, 2017 - January 25, 2017
    Institut Paul Bocuse and the SIRHA at the heart of latest innovations
    As partners since 1991, Institut Paul Bocuse and the SIRHA are paving the way for new trends in hospitality....
  • Tables en Fête Competition: innovation & creativity
    December 14, 2016
    Tables en Fête Competition: innovation & creativity
    Decorative table arts are an integral part of the gourmet meal of French people and listed as UNESCO Intangible Cultural Heritage. On Wednesday, December 14th, the Institut Paul Bocuse brought together well-reputed professionals around promotion of this globally-recognized expertise. The objective of this competition is to showcase table decoration and meals as a moment for sharing and awakening the senses. It calls upon the innovation and creativity of 90 first year students in International Hotel & Restaurant Management....
  • Giving persons undergoing chemotherapy a taste for eating
    December 12, 2016
    Giving persons undergoing chemotherapy a taste for eating
    Three fourths of patients undergoing chemotherapy experience difficulties with taste and smelling. From the first weeks of treatment, they may lose the desire to eat: their nutritional state and their morale are weakened. This is why the APICIL Group, the CNRS [French National Center for Scientific Research], Elior, the Institut Paul Bocuse and the University of Lyon 1 have undertaken together to carry out an original research program together aimed at transforming patients’ meal time into a moment of pleasure and relaxation....
  • November 30, 2016
    "Special Guest Day": accompanying students in their life projects
    Our "Special Guest Day” brought together eight leading groups from the hospitality management industry. The principle: each company calls on a special guest - a key professional profile from within the company - to share the daily tasks of their job with our students. This day, which is dedicated to undergraduates looking for internship or management training, is packed with a series of interprofessional meetings, conferences and interviews....
  • FoodTech Challenge: Food Innovation and Digitization
    November 25, 2016 - November 27, 2016
    FoodTech Challenge: Food Innovation and Digitization
    The very first FoodTech Challenge organized by Institut Paul Bocuse crowns food innovation and digitization for restaurant managers: the startups “In” and “HelloExtra” were nominated ex aequo winners....
  • Food Matters Live 2016: innovation at the heart of studying eating behavior
    November 22, 2016 - November 24, 2016
    Food Matters Live 2016: innovation at the heart of studying eating behavior
    The Institut Paul Bocuse Center for Food & Hospitality Research was at London from 22nd to 24th November as part of Food Matters Live, the international food show which each year brings together a group of professionals from various areas (agro-food industry, restaurants, etc.), institutional stakeholders and scientists. The research team notably illustrated its expertise via an experimental café concept implemented for the trade show and allowing eating behavior of visitors to be studied....
  • Three graduates from the Institut Paul Bocuse are awarded for their culinary and entrepreneurial talents
    November 21, 2016
    Three graduates from the Institut Paul Bocuse are awarded for their culinary and entrepreneurial talents
    Moroccan gastronomy is renowned across the whole world for its diversity, richness in flavors and sophistication. Meryem Cherkaoui – who graduated in 1999; and Taki Kabbaj – who graduated in 2007, have proved themselves to be worthy ambassadors, both receiving awards in Marrakech from the Gault&Millau Morocco Guide. And in Lyon, Samuel Campus – who graduated in 2003 and joint owner of the Victoria Hall, shone in the 2016 Gastronomy and Wine Trophies last October....
  • International Research Symposiums
    November 18, 2016
    International Research Symposiums
    The Center for Food and Hospitality Research at Institut Paul Bocuse offers a dynamic source of creativity and innovation by associating the complementary knowledge and know-how of researchers and professionals. The International Research Symposiums bring together researchers and professionals from throughout the world to discuss cuting edge themes....

Contact

Institut Paul Bocuse
Château du Vivier - Ecully
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon
Tel: +33 (0)4 78 37 23 02

SMBG Ranking


The Bachelor's degree in International Hotel and Restaurant Management has been ranked the best undergraduate-Bachelor’s degree in the category of Hotel-Restaurant-Tourism education since 2009.

The guide of Institut Paul Bocuse’ entrepreneurs

The Alumni Network of Institut Paul Bocuse has launched its second guide available in French language. A compilation of nice places in France and abroad, it present 103 Alumni's addresses, all graduates of Institut Paul Bocuse.
> Discover the guide

Follow us