Entrepreneurial flair and brimming with creativity - students at
Institut Paul Bocuse
reveal their talent

Whether they are recent graduates or still students, our up and coming talents regularly distinguish themselves through the creativity and know-how acquired at Institut Paul Bocuse.

Ephemera restaurant

Ephemera is a succession of pop-up restaurants in Lyon created and run by five of our students and recent graduates.

Behind this project are Pierre-Arthur and Loris, graduates of the Bachelor in International Culinary Arts Management, along with Annaïg, Jade and Marthe who are currently studying on the The Hospitality Entrepreneur specialisation.

The concept lasts for 6 months between February and July, proposing 6 unique independent themes in total.  The objective is to transport guests into an imaginary world where they are offered an amazing sensorial adventure.

Following the success of their 1st theme on Charlie and the Chocolate Factory, our young entrepreneurs will be back in March with a set design and menu called “Palette”, based on the theme of Art. For the occasion, the street-artist Looper Oner has spray-painted graffiti in part of the restaurant and the artist Ludovic Glatard will display 5 of his paintings.

From choosing the themes and putting together a spellbinding menu and room design, this passionate young team from Institut Paul Bocuse have excelled in offering some superbly innovative concepts.

Ephemera concept restaurant


Just like Ephemera, Whisper is a pop-up restaurant concept – this time proposing an immersive experience that takes us back to the 1920s.

Discreetly and at a location that has been kept totally secret, starting on 15 March nine Institut Paul Bocuse students will bring back to life the roaring twenties immersing guests in a famous speakeasy bar experience.

Whisper is a highly original foodservice concept offering a secret and unusual atmosphere that will be a real test for our students’ team spirit, artistic skills and service mindset.

Thanks to an innovative teaching and learning approach, Institut Paul Bocuse focuses on sharing and passing on a novel and contemporary vision of the culinary arts, hospitality and food service professions to prepare students for the future challenges of the industry.