Prairial

The story

Prairial Lyon – Michelin-Starred Restaurant at Confluence with Open Kitchen

At the heart of the gesture

In Lyon's Confluence district, just minutes from the city centre, tables at Prairial are arranged around the kitchen. The connection between gesture and plate is immediate. Everything is visible. The experience rests on this proximity: kitchen and dining room become one.

A cuisine rooted in the season

Chef Gaëtan Gentil, trained alongside Yannick Alléno, Emmanuel Renaut, Denis Fétisson and Jean-François Piège, builds precise, structured cuisine. At Prairial, the season is felt before it is understood. Each plate is part of a trajectory conceived as a whole — sequences leave a mark, then fade away. Tension and depth shape the progression. The menu is not a succession of dishes; it is a rise in intensity.

The territory is the starting point. Market gardeners, freshwater fishers, livestock farmers and gatherers shape the cooking. The season guides its contours, felt in every nuance.

A partnership of precision

Gentil founded Prairial in 2015 with Céline Boinon, who orchestrates the dining room and wine service as sommelier. Her cellar brings together over 900 references, chosen for precision and energy, with particular attention to organic and biodynamic estates. Wine extends the cuisine, revealing its nuances and accompanying its rhythm. Rare spirits and non-alcoholic creations are developed in close relation with the kitchen.

Since 2016, Prairial has held a Michelin star, and in 2021 it was awarded a Green Star for its commitment to sustainable sourcing. The restaurant also holds 16/20 from Gault & Millau. The recognition underlines what the team has always pursued: constant excellence rooted in proximity and season.