Les Bacchanales, a gourmet restaurant in Lyon
Les Bacchanales was born from a desire to create a unique, bespoke venue in Lyon: a place to welcome guests as if to a festive dinner party, embracing a ritual that is at once luxurious and deliberately old-fashioned, the quintessential French art of hospitality, delivered with genuine warmth and unwavering attentiveness, free from affectation. This fine-dining restaurant is the brainchild of two passionate individuals who sought not merely to open another restaurant, but to create their own.
The setting plays its part: a historic building in the Ainay district—with a magnificent timber framework dating back to October 1643, housing an intimate, hushed dining room filled with the sounds of Baroque music. It is a timeless atmosphere that invites you to unwind, savor the moment, and let yourself be pleasantly surprised.
A truly authentic restaurant, brought to life by a team of passionate professionals!
The Bacchanalia: The Story of a Name
The name is clearly an allusion to Bacchus, the Roman god of wine, another obvious thread running through the restaurant and a passion shared by both owners. Jérôme is an enthusiastic hunter, and a curious seeker, of uncompromising winemakers whose philosophy is as forthright and authentic as his own. It is also a more subtle nod to the cult of Dionysus, the Greek counterpart to Bacchus, a ritual honoring the god who shapes the world through madness and orgiastic excess; in a setting so orderly and meticulously crafted, we leave it to you to discover the truth behind the allusion...
Jean-Baptiste Magno: cuisine rooted in tradition and passion
At the Bacchanales restaurant in Lyon, Jean-Baptiste Magno, trained at the Institut Paul Bocuse and shaped by experiences at benchmark establishments, champions a style of cooking firmly rooted in the great French culinary tradition. It draws on the legacy of the "Mères Lyonnaises" (the legendary female cooks of Lyon) as well as that of Escoffier and even the great Carême. His approach embraces the "alchemical" art of stocks, jus, and sauces, and complex preparations that, while perhaps seeming a touch elaborate by today’s standards, remain a vital source of the chef's inspiration. It is a style that has been modernized, thoughtfully assimilated, and enriched by an Italian sensibility inherited from his family background. Forget mere "creativity": here, passion takes center stage.
Menus and pairings: the gastronomic experience in Lyon
In the evening, a single tasting menu is offered, available in either seven or five courses. At lunch, from Thursday to Saturday, this same menu is reimagined as a four-course experience featuring the same premium ingredients; it is ideal for a business lunch or simply a moment of culinary indulgence. Our cuisine is seasonal, organic, and locally sourced, a philosophy we embrace with conviction, yet without dogmatism. The carefully curated wine pairings highlight lesser-known regions, appellations, and grape varieties, selected for their harmony with the dishes, sometimes with a touch of daring.
Restaurant Bacchanales offers seating for twenty guests in a setting featuring artisanal craftsmanship. Service is polished and professional, attentive yet unobtrusive, adapting to the guest's preference for interaction. For groups, the "Salon des Bacchanales" on the ground floor accommodates parties of five or more and is available for private hire.
Wine: A Matter of Encounters
Behind the wine list at Les Bacchanales lie, above all, real people, winemakers, small-scale estates, and lesser-known appellations, whom Jérôme seeks out with the same exacting standards and curiosity that Jean-Baptiste brings to his own products. There are no compromises, no default "safe bets"; instead, it is a dynamic list that reflects genuine convictions and personal favorites.
