Prairial

Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitment to the environment: permaculture market gardeners, more sustainable livestock farming, wild or more appropriately reared freshwater fish. The 950 organic and natural wines on the wine list follow suit, slotting into a meal that is delicious but does not come at the expense of the planet.

• Tables are arranged around the open kitchen, making the kitchen part of the dining room.
• Chef Gaëtan Gentil founded Prairial in Lyon in 2015 with Céline Boinon.
• The restaurant has held a Michelin star since 2016 and a Green Star since 2021.
• The cellar has more than 900 references, with a strong emphasis on organic and biodynamic estates.

Signature Ingredients

• Rhône Valley produce
• Herbs
• Wild plants
• Permaculture vegetables
• Wild freshwater fish
• Natural wines
• Organic and biodynamic wines
• Local produce from small responsible farms

Menu

• Confluence Menu, 6 courses, served exclusively at lunch.
• Prairial Menu, 8 courses.
• Served for the whole table.
• Not available in vegetarian or fish-free versions.
• Prices are in euros, net, with taxes and service included.
• Lunch orders for the 8-course menu are accepted until 12:30.