Immersion

Prairial, the confluence of nature and taste

In Lyon, stroll between the Rhone and Saone rivers, in the heart of the Confluence area and share a gastronomic experience at PRAIRIAL.

Step through the door and discover our unique setting. Tables are arranged around the open kitchen, dining room and sommellerie. You're witnessing a live, heartfelt show.

Gaëtan Gentil, the chef, and Céline Boinon, head sommelier and restaurant manager, turn codes on their head to transport you to the heart of their universe at the confluence of nature and taste.

The Expression

of a terroir

Reflecting the riches of nature, PRAIRIAL is an expression of the quintessence of raw produce and wild resources from the surrounding area.

The chef's love of quality produce stems from a childhood spent in the countryside.

A cuisine of conscience, ethical and poetic, like an ode to the surrounding nature and to the men and women who work the earth with respect...

The gourmet restaurant's menu evolves day by day, without constraint, according to harvests and gatherings, meetings with producers and the inspiration of chef Gaëtan Gentil. Constant inventiveness for a deep-rooted gustatory adventure, constantly renewed and sublimated by Céline Boinon's food and beverage pairings.

Menus

Prairial

At lunchtime, due to its length, this menu can only be ordered until 12:30 p.m. Menu for the whole table.

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Confluence

Served only at lunchtime.

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Our sequences vary according to the season and the products we work with.
Our menus are served for the whole table, taking into account any special requests.
net prices in euros, all taxes and services included.
All our meats are certified EU origin.

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Book a table

Céline and Gaëtan

the passion of conviction

A native of Le Mans, France, chef Gaëtan Gentil honed his skills in a number of Michelin-starred establishments, notably alongside chefs Yannick Alléno when he took over Cheval Blanc, Emmanuel Renaut and then Denis Fetisson, whom he followed to open his two restaurants: L'Amandier and La Place de Mougins, where he was sous-chef. After a spell at the Crillon with chef Jean-François Piège, Gaëtan Gentil succeeded chef David Toutain to take over the reins at Agapé Substance in Paris.

In Lyon, with his partner Céline Boinon, they opened their own restaurant, Prairial, in 2015, affirming their responsible and committed cuisine. Sommelier, dining room manager and the restaurant's veritable conductor, Céline brings a sparkling dynamism to Gaëtan's cuisine. This complementary approach to demanding standards was rewarded with a Michelin star in 2016, and sustainable gastronomy with a green star.

After eight years on the rue Chavanne in Lyon's 1st arrondissement, they are now inviting you to take the PRAIRIAL experience even further, in a place they have imagined from the ground up, driven by the desire to please, transparently.

The shared table

To enjoy a convivial moment

Situated a little bit aside, the shared table can welcome up to 10 people for a convivial moment with colleagues, friends or family.

This experience can only be booked by phone: +33 (0)4 87 78 32 51 or by email: reservation@prairial-restaurant.com