Commitments & Ambassadors, Les Bacchanales in Lyon
Carefully chosen local producers, relationships built over time
The cooking at Les Bacchanales rests on a rigorous selection of ingredients, for the most part local, sourced through short supply chains and from producers whose practices we respect.
Behind every plate are people: growers, farmers, fishers and artisans with whom relationships of trust have been built over time. This closeness allows us to work with produce at full maturity, at precisely the right moment, without compromise.
In Lyon, as elsewhere, good local producers are not simply found: relationships with them are cultivated.
Jean-Baptiste is also a regular visitor to Lyon’s markets, particularly the market on Quai Saint-Antoine.
Seasonality: a chosen constraint
Our menus change every six to eight weeks, according to what the seasons dictate or allow.
No dogma: simply conviction.
Working with produce in season is simply a matter of giving it what it deserves — its natural place — and serving food that tastes of what it is.
Disciples of Escoffier, Culinary College of France, Gault & Millau
We are members of Disciples Escoffier International, reflecting a sincere attachment to the great French culinary tradition — the tradition that inspires us, and which Jean-Baptiste seeks to modernise without betraying it.
We are also members of the Collège Culinaire de France, whose principles — food prepared in-house, quality sourcing and responsible gastronomy — correspond closely to what we practise every day, quite simply because we believe in them.
Gault & Millau has awarded us two toques, and we are very pleased to have received them.
The true ambassadors of the Bacchanales
The true ambassadors of Les Bacchanales are, above all, those who bring the place to life: the winegrowers Jérôme seeks out with such enthusiasm, the producers and artisans with whom we build lasting relationships, and our guests — whether regulars or simply passing through — who choose to place their trust in us and to return.
Their enthusiasm, their reviews and their word of mouth shape the reputation of the house far more than any distinction ever could.
