Immersion

The kitchen at the centre

In Confluence, Lyon, Prairial places the kitchen at the heart of the dining room.

Tables are arranged around it, creating a direct link between gesture and plate.
Preparation becomes visible, rhythm perceptible.

Here, everything is transparent.

The experience is built on this proximity:
a constant dialogue between kitchen and dining room, conceived as one coherent whole.

CUISINE

A contemporary reading of the territory

Prairial expresses a personal vision of gastronomy rooted in Auvergne-Rhône-Alpes.

Our approach is built on three foundations:
regional market gardening, freshwater fish and local livestock.

This deliberate framework shapes our creativity and defines our identity.
It imposes true seasonality and constant precision in the choice of products.

Each plate is a contemporary interpretation of the territory, constructed with clarity and coherence.
The work on textures, sauces and balance extends this search for readability.

The territory is not a theme. It is a framework.

The menu is not a succession of dishes.
It is conceived as a progression — an immersion where each sequence prepares the next.

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.

MENUS

Une progression en carte blanche

★ 1 étoile Michelin — ★ 1 étoile Verte — 16/20 G&M

Le menu est pensé dans sa totalité.
Il évolue avec la saison et s’inscrit dans la continuité de notre écriture.

Chaque séquence prépare la suivante.
La découverte est intégrale.

Servi pour l’ensemble de la table, il ne se décline pas en version végétarienne ni sans poisson.

TARIFS

Menu Confluence — 99 €
Servi exclusivement au déjeuner, hors jours fériés, veilles de jours fériés et ouvertures spéciales.
Accord mets & boissons — 59 €

Menu Prairial — 135 €
En 8 séquences.
Au déjeuner, en raison de sa durée, commande possible jusqu’à 12h30.
Accord mets & boissons — 79 €

Prix nets en euros, toutes taxes et service compris.
Viandes d’origine française.

ACCORDS & CAVE

En dialogue avec la cuisine

Le vin prolonge la cuisine.
Il en accompagne le rythme et en révèle les nuances.

La cave rassemble plus de 900 références, choisies pour leur précision, leur énergie et leur capacité à dialoguer avec l’assiette. Une attention particulière est portée aux domaines engagés, notamment en agriculture biologique et biodynamique.

Spiritueux rares et créations sans alcool sont élaborés en étroite relation avec la cuisine.

Avec ou sans alcool, le verre devient un prolongement naturel de l’assiette.

Notre carte des Vins

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

TERRITORY

Rooted in Auvergne-Rhône-Alpes

Our work draws primarily from the resources of Auvergne-Rhône-Alpes.

Regional market gardening, freshwater fish and local farming form the foundation of our cuisine.
This proximity guides our choices and structures the menu.

Quality remains our absolute requirement.
When excellence lies beyond our region, we choose it without compromise.