Les Bacchanales, a fine-dining restaurant in Lyon
Seasonal, organic and local — by conviction
The menu changes every six to eight weeks, according to what the seasons impose or allow.
The flavours are clear and forthright, sometimes uncompromising, always sincere. Our cooking is seasonal, organic and locally sourced because we believe it should be — but without dogma.
We choose our local producers with care and work with ingredients at their proper point of maturity.
Responsible gastronomy is not something we feel the need to proclaim. It should simply be evident on the plate.
The dining room: twenty seats, attentive service
Our dining room occupies the first floor of a building dating from October 1643, in the heart of Lyon, and seats around twenty guests.
Deliberately intimate, it allows for attentive, professional service — discreet when discretion is called for, and conversational when guests welcome it.
The atmosphere is hushed, accompanied by carefully chosen Baroque music: a constant but never intrusive presence, contributing to the sense of a place outside time.
The truffle: a passion, not a fashion.
In season only, truffles hold a particular place in Jean-Baptiste’s cooking.
Black truffles from the Tricastin — melanosporum or brumale — are used only when they have reached full maturity, and with the restraint and precision they demand.
From January to the end of February, and only when we judge them sufficiently fragrant, truffles may be added to each course of the menu for guests who wish it, at an additional charge.
We truffle our Brie de Meaux ourselves.
Nothing ostentatious. Simply a conviction.
Menus and wine pairings
In the evening, we offer our menu in seven or five courses. On Saturday evenings, only the seven-course tasting menu is served.
At lunch, from Thursday to Saturday, four courses are selected from the same menu.
The food and wine pairings, composed by Jérôme, are an integral part of the experience.
