Wild herbs, flowers and other natural flavours of the Rhône region pack a powerful eco-punch punch at this nature-driven restaurant, in an eco-responsible building a block from the Rhône. Dining is around French oak tables, in an elegant space with earthy mustard-and-taupe palette and decorative green foliage. Chef Gaëtan Gentil matches his inventive dishes – each a surprise – with a bespoke piece of handcrafted earthenware, and head sommelier Céline Boinon is equally creative in her wine pairings.

Culinary innovation runs deep in this food-centric city, and Gaëtan Gentil is among the new generation chefs shaking things up, with a fruit-and-vegetable-centered cuisine that's as subtle as it is surprising. Unexpected flavor combinations (grapefruit and marigold; chicken and lemon verbena) are refreshingly original and presented with an almost pictorial beauty. With only 10 tables, reasonable prices, and a shiny Michelin star, reservations are a must.

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.

Le chef Gaëtan Gentil puise son inspiration au cœur de la nature et des paysages de la région pour proposer à ses convives une expérience authentique et responsable. Il crée des plats originaux aux alliances parfois inattendues, conçus selon les produits de terroirs sélectionnés auprès des producteurs locaux, tout en s’inscrivant dans une gastronomie durable influencée par les saisons. Menu Parcelle : 89€.

In the heart of Lyon's Presqu'île, PRaiRiaL offers an authentic cuisine deeply rooted in the bounty of Auvergne-Rhône-Alpes. Chef Gaëtan Gentil's responsible approach results in menus that reflect the local terroir and seasons. PRaiRiaL celebrates nature with meticulously chosen local products, set in a space where raw stone beautifully complements the restaurant's philosophy.

The duo of chef Gaëtan Gentil and sommelier Céline Boinon is a perfect match of authenticity, care for terroir, and high-quality food and wines!. The wine list has over 1,200 references, all in biodynamic culture. I was also excited to read names I discovered for the first time while browsing all the pages of that highly thoughtful wine list.

Christian Têtedoie received a Green Star this year, joining Prairial, which already has one. The Michelin Green Star rewards contributors to sustainable gastronomy that are working with “Respect for the land, seasonality and animals, and a commitment to eating better.

Are you looking for a unique dining experience in Lyon, France?. Look no further than PRaiRiaL, one of the city’s top restaurants!. Offering an array of delicious dishes crafted from local ingredients, this cozy eatery is sure to leave your taste buds delighted.

What was in truth a fairly unmemorable lunch followed at Michelin-starred Prairial. Save for an interesting and seasonal mushroom dish we weren’t massively impressed. In fairness, it does have fabulous reviews so I guess we were a bit unlucky that day.