Located in the prestigious and elegant setting of the Château du Vivier, Saisons is the teaching restaurant of the Institut Paul Bocuse.
It is open to the public from Monday to Friday for lunch and dinner (closed Wednesday evening). This traditional establishment is a benchmark in French culinary savoir-faire, providing a perfect teaching environment for students in both culinary arts and hotel management. Under the watchful direction of Chef de cuisine Alain Le Cossec—who was named Meilleur Ouvrier de France 1991—and Maître d’Hôtel Bernard Ricolleau, students acquire concrete knowledge of restaurant professions at the highest level. There are two menus, which change with the seasons.
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Download Château Menu |
Download Saveurs Menu |
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Thierry Bruet's work illustrates the potential ravages of uncontrolled modernity on fine dining, when pleasure disappears from it for the sole benefit of thoughtless consumption. Its presence in the Saisons restaurant dining room underscores the fundamental importance of this questioning that underpins the teaching and the approach to pleasure that is transmitted to the students. |
| Le goûter, oil on canvas 195H x130L |
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