Living Lab

The control center

Extraordinary infrastructure and unique purpose-built Research and teaching facilities provide outstanding tasting venues, state of the art classrooms and kitchen laboratories, varied restaurant offerings, a new facility for the study of service design and delivery, a 5-star training hotel, our château and cellars, a dedicated research facility and Living Lab…


The experimental restaurant

European Network of Living Labs

The Center for Food and Hospitality Research benefits from a unique tool, an entirely modular experimental platform. The Living Lab (ENoLL certified - European Network of Living Labs) enables the study of behaviors in real-life dining environments: dining room, restaurant, school canteen, bar/pub… as well as the study of real-life culinary production environments.

The Living Lab is equipped with nearly invisible ceiling-mounted cameras that are intended to be forgotten and can be combined with microphones. The whole system is controlled from the Research Center control center in order to optimize the gathering of information.

Equally modular and equipped with high definition cameras, the kitchen in the Living Lab features leading professional cooking equipment and offers different cooking methods for all types of cooking. A kitchen at the School of Cuisine for amateurs at Institut Paul Bocuse also includes home equipment that allows ‘in situ’ study of food preparation by non-professional cooks.

An extension laboratory of the Rhône-Alpes Research Center for Human Nutrition (European Center for Nutrition and Health) complements the other facilities permitting biological sampling, notably blood tests related to the study of hunger
and satiety.

These facilities are also available to independent contractors.

The Service Laboratory

"To ensure that the spirit of service is the signature of excellent service à la française."
Esprit de Service France association

Inaugurated in October 2015, the Service Laboratory, a true modulable platform, makes it possible to extend the scope of experimentation conducted at the Center for Food and Hospitality Research at Institut Paul Bocuse. The purpose is to study service in a real situation, not just in the hotel, restaurant and culinary arts sectors, but also in all sectors where service is at the heart of companies’ performance and where the quality of customer relations is a pledge of differentiation.

This system completes the Institut Paul Bocuse’s other Living Labs, restaurants and kitchens with experimental restaurants (labelled ENoLL).

It includes a 230m² platform that can be resized and is configurable at will, using tools for follow-up on behavior: banks, stores, hair salons, transportation ticket offices, etc.

The Service Laboratory Institut Paul Bocuse

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

To perform studies in the Living Lab

Estelle Petit
Tel: +33 (0)4 72 18 54 60
Send an e-mail

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