Les Bacchanales Restaurant in Lyon
Seasonal, organic, and locavore cuisine, driven by conviction.
The menu changes every six to eight weeks, dictated by the rhythms of the seasons. The flavors are bold, sometimes polarizing, yet always authentic. Our cuisine is organic, local, and rooted in the local food system, not out of dogma, but out of conviction. We carefully select local producers and work with ingredients at their peak ripeness. It is a form of responsible gastronomy that makes no explicit claim to the label; the proof is simply on the plate.
The dining room: twenty seats, constant attention.
Located on the upper floor of a building dating back to October 1643 in the heart of Lyon, the dining room seats around twenty guests. Deliberately intimate, the space allows for attentive, professional service, close to the guest if desired, where conversation is always welcome. The atmosphere is hushed and refined, enhanced by carefully selected Baroque music: a constant yet unobtrusive presence that contributes to the sense of a setting suspended in time.
The truffle: a passion, not a fad.
The truffle holds a special place in Jean-Baptiste’s cuisine, whether the black Melanosporum or the Brumale from Tricastin, prepared only at peak maturity and handled with the discretion and precision it demands. It can be added to any dish on the menu as an optional extra for those who wish. We infuse the Brie de Meaux with truffles ourselves. Nothing ostentatious: simply a matter of conviction.
Menus and pairings
In the evening, a seven- or five-course tasting menu is offered. At lunch, from Thursday to Saturday, guests can choose four courses from that same menu. The wine pairings, curated by Jérôme, are an integral part of the experience.
