An exceptional setting

An exceptional setting


Bringing together students and professionals from 50 different countries and all the different trades in our industry, our campus has a unique atmosphere, conducive to some amazing alchemy thanks to a fantastic, multicultural environment.

Our teaching facilities are dedicated to specific learning targets: wine, coffee and tea tasting, mixology, videoconferencing rooms, food labs, a research centre, restaurants with a range of different applications, a 5* training hotel , residence halls, sports and leisure facilities and much more. They create unique venues for experimenting and encourage a spirit of sharing that you will be proud to be a part of.

Our campus is divided across three sites: one in Lyon-Centre and two in Écully.

  • 'F&B' restaurant
    In this brasserie-style restaurant concept, students acquire speed, professionalism, efficiency, rigor and a sense for detail. More than 400 guests are served daily.
  • 'Nomos' restaurant

    Nomos restaurant offers fast food, cooked fresh food, attentive service, all in a contemporary Scandinavian style decor.

  • 'Square Flaveur' restaurant
    An innovative concept for quick and cooked dining, it offers a healthy and balanced menu. It completes the range of restaurant models at the Institut.
  • 'le Royal' hotel 5*
    Le Royal MGallery by Sofitel is the training hotel of the Institut Paul Bocuse, which manage students in every aspect of the hospitality management.

    Le Royal hotel 5* is a grand family residence located in the heart of Lyon on Place Bellecour. The hotel became part of the “MGallery by Sofitel” brand created by the AccorHotels ...
  • The Center for Food and Hospitality Research
    The Center for Food and Hospitality Research at Institut Paul Bocuse’s prime concern is to define the relations between mankind and eating habits. Students at the Institut are thus lead to work with doctoral students and study leaders on missions carried out for corporate clients.
  • 'La Maison des Services'
    La Maison des Services was inaugurated on November, 2015 in the framework of the campus development of Institut Paul Bocuse at Ecully. This new infrastructure is located near the Château du Vivier.

    La Maison des Services is a new innovated space dedicated to research and education. It includes:
  • The Space for Creativity
    A place for creative thinking fostering cross-fertilization of ideas, this area enables students to give free rein to their imagination for unfettered thinking on the forerunner concepts of tomorrow.

  • The Café Studio
    Developed in partnership with Malongo, fair-trade coffees, this unique pedagogical tool conducts exclusive education in caféologie, a great asset for future professionals.
  • The School of Tea
    In partnership with Dilmah, anchored in the respect of picking traditions, The School of Tea trains students in the subtleties of tea preparation, service and tasting.
  • The Arts of the Table Space
    This space is the venue for the "Arts de la Table" seminar which consists in organizing a lunch and service of exception. It is also an echo for the book, "L’Art de recevoir à la française", published by the Institut.
  • The Tasting Center
    Located in the cellars of the château, this venue allows students to discover wines and become initiated to tasting and wine service.
  • 'Le Bar'
    Our training bar, designed for classes, demonstrations and tastings, is a new laboratory space developed for full-time students and for professionals following continuing education courses. It facilitates knowledge of alcoholic and non-alcoholic beverages and mixology. This 50 m², developed in partnership with Lixir, features an 18-seat theater equipped with projection screens, and ...
  • Kitchen Laboratories
    12 exclusive laboratories for cooking, pastry making and bread making
    A cryovac cooking laboratory
    The kitchens at the various restaurants
    An amphitheater allowing retransmission of culinary demonstrations


Our board of directors is made up of people from multinationals and international family-run businesses involved in the hotel, restaurant, tourism, food, tableware and food health & safety industries.
Together, we assess and create the curricular models of the future.

We have five strategic committees dedicated to hospitality, innovation, entrepreneurship and research.

We founded the International Chefs Advisory Board, bringing together great international chefs around the values of passing on knowledge.

Our partners, which include universities, Grandes Ecoles and businesses involved in the industry, offer their targeted recognition and skills to enrich your careers:

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