Welcome Reception

Join us for canapés and beverages and meet some of the other delegates after the first day of the conference.

For a virtual tour of the City Hall, please visit: http://www.lyon.fr/static/vdl/contenu/visites/virtuelles/

Conference Dinner

Restaurant Website: http://www.pavillon-rotonde.com/index.php/le-restaurant

Take this opportunity to unwind with your fellow delegates and enjoy a delicious dinner.

Restaurant "Philippe GAUVREAU"

The fine dinning room "Philippe GAUVREAU" as the name of the Head Chef, of a contemporary style allying comfort and serenity, was conceived as a continuation of the majestic park which extends in front of the immense plate glass window. The space protected between the round tables insures your intimacy.

Frédéric FASS and his team, the first concern of which is your satisfaction, aim at the excellence to guarantee you a moment of exception.

The History

Arrival of Philippe Gauvreau and Frédéric Fass to the Casino Lyon Vert in December, 1992
Opening of the Restaurant La Rotonde on January 21st, 1993
First star to the guide Michelin in March, 1994
Golden key in Gault Millau in 1995
Prize Paul Louis Meissonnier in April, 1997
International culinary prize Pierre Taittinger in November, 1997
Three trophies to the guide Lyon Gourmand in 1999
Second star to the guide Michelin in March, 2000
Three stars for the cooking at the Bottin Gourmand 2000

The chief

The Chief Philippe Gauvreau, entered in La Rotonde in 1993, was greeted for a long time by the Guide Michelin, the reference of the gastronomy, which awarded him the second star in 2000. Today by creating a Restaurant in his name, Le Pavillon de Rotonde offers to this large-scale chief a new prestigious place as high as his talents, where everything is implemented for a cooking which aims at excellence. Under the direction of Philippe Gauvreau and Frédéric Fass, the hotel business is so transformed into a real lifestyle.After have worked in the prestigious houses Grand Véfour in Paris, it is with Jacques Maximin, (in Négresco, then at Ledoyen in Paris) that Philippe Gauvreau is going to assert his vocation and his personality.

In 1993, he sees confided by Hubert Benhamou and Isidore Partouche the kitchens of La Rotonde, always in narrow collaboration with Jacques Maximin. In 1994, he will obtain a first star Michelin. With his accomplices Frédéric Fass and Alain Gousse, he works then to make La Rotonde a place excellence, in agreement with the ambitions of prestigious Casino Lyon Vert. Professionalism, sensibility and justice will conjugate to offer, of the cooking, to the reception, by way of the service, a moment of exception.

In 2000, a second star Michelin comes to reward the talents of the Chief and his team. Today, Philippe Gauvreau is so esteemed by his pairs and recognized by a wide clientele of all nationalities. By leaving the restaurant La Rotonde for the quite new restaurant in his name, he intends to offer a new dimension to his services. A man of challenges, he wishes to continue to seduce, to surprise and to surpass himself.