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  • Symposium and Workshop Cooking as a ritual
    June 28, 2017 - June 29, 2017
    Symposium and Workshop Cooking as a ritual
    The Center for Food and Hospitality Research at Institut Paul Bocuse hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss cuting edge themes in research. The next event will take place on June 28th and 29th on the following topic: "Cooking as a ritual. Cuisine and culture in the globalized XXIst Century World"....
  • Launch of ‘CAP CUISINE’ by Institut Paul Bocuse in Aurillac
    May 8, 2017
    Launch of ‘CAP CUISINE’ by Institut Paul Bocuse in Aurillac
    Christian Vabret, Chairman of the ‘École Française de Boulangerie & Pâtisserie Aurillac’ (EFBPA) and Dominique Giraudier, CEO of the Institut Paul Bocuse in Ecully-Lyon have just signed a partnership agreement. It foresees an exchange of competences between the two institutions of the Auvergne Rhône-Alpes region, rich in its cultural diversity and that of its terroir....
  • Giving persons undergoing chemotherapy a taste for eating
    May 2, 2017
    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....
  • 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....
  • Mr. Olivier MONIN, Chairman and CEO of Georges MONIN SAS, joins the Institut Paul Bocuse Board of Directors
    February 1, 2017
    Mr. Olivier MONIN, Chairman and CEO of Georges MONIN SAS, joins the Institut Paul Bocuse Board of Directors
    Since its creation in 1990, the Institut Paul Bocuse has been working with partners who are experts in their respective fields to assist in training future professional leaders in the hospitality, bar and restaurant industries. Having a deep interest in this area, it is quite natural that Mr. Olivier Monin has joined the Institut Paul Bocuse Board of Directors....
  • 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....
  • 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....

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

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