PRAIRIAL • Confluence — Restaurant in Lyon

To say that I enjoyed my time at Prairial, is to say nothing at all. From the moment one walks in and is met by Celline, who speaks excellent English, even if she says something else about it, one feels the warmth of this place, and its spectacular food. Celline served me the excellently curated, and priced, for 1 star Michelin, wine pairing at €39. The large food menu wasn't available, which is just as well, because with 4 dishes and amuse bouche & petit fours with my coffee, I had no dinner that day. It is so refreshing to see a 1 star that doesn't put greed before quality, leave alone its customers, the servings are not skimpy like in a lot of restaurants today - "all form no substance", not here - here you feel cared for. I pray that they don't hike up the prices or cut corners, especially when their super talented, inspiring, creative and courageous in his style of cooking, chef Gaetan Gentil gets his second star, which I think is just a matter of time. The lunch menu I mentioned, was starter, fish, meat and dessert priced at €69. The next step menu i beleve was €89. I have to say, I am blessed to eat at many amazing restaurants so to find stand-outs amongst the "very good" is rare, but Prairial is my discovery of 2022, even if it took me whole 9 months to find it. Nicholas who served me, also with excellent English, explained Gaetan's dishes beautifully, with passion, and such warmth, he really did them justice. The elements taken from nature and flora in particular, are not just in the decor, but also elements on which amuse bouche are served. I had beautiful, theatrical in execution, in best possible way, mushroom and hazelnuts veloutte, hiding under "brulee" type crust you have to break. Taste of forrest and childhood memories of mushroom forrest foraging on the plate. The wild fish with tastiest giroles with fig and (outstanding!) fig leaf zabayonne I thought could not be beat, but it was, by the meat course. It was really a piece of art that beef, purple maroon on maroon colour blocking- tastiest beef with smokey flavour due to last minute juniper bbq, with blackberry and beetroot dance - it's in the puree, it's in dehydrated then re-hydrated in blackberry juice ribbons of beetroot, to fuchsia purple herb leaves. I never rave about beef, I find it dull in most restaurants, but I will be thinking about this one for a very long time. Desserts normally leave me cold, indifferent at best of times, but I loved Prairial hazelnut themed creation, and that quince sorbet and quince "lace" like leaves - a joy. Even accompaniments to my coffee were splendid, that passionfruit caramel, well that's under "happiness" in my gastronomic dictionary. Bravissimo Gaetan, and the whole team! I would fly to Lyon just to eat here....

In short -- beyond excellent. The restaurant really deserves more recognition for the quality of the food and the wine pairings and is easily on par with other restaurants that have higher recognition by the Michelin guide.

The sustainable, local focused vision of gastronomy is rendered complete with the fantastic marriage of beverages. At the core, the restaurant embodies and exemplifies the ethos of French gastronomy. The mentality of the restaurant is to provide you a gourmet experience, unprejudiced by preconceptions--each beverage pairing is provided after finishing the dish, and the dishes are not written in advance for you to see what is on the menu.

Each course was in a wonderful equilibrium, showcasing a harmony of the various combinations, with some courses being incredibly memorable (the smoked eel amuse bouche, the pike quenelle, the pumpkin dessert). Other dishes were showed a mix of restraint and complexity in the combination of flavors (kohlrabi and venison), while some were just bursts of pure flavor (arctic char and salsify). The beverage pairings, all worked in harmony to either supplement, contrast or complete the dish, and really, the restaurant is best experienced probably with both the beverage pairing. There is a delightful creativity in all the dishes and pairings.

Service is well done--not intrusive, and seamless. The experience watching the staff both prepare and serve is fascinating, and their performance is professional and like a well maintained machine. The interior atmosphere, the blue and wood tones, is a little standard currently for many restaurants, so it lacks a little character, but it works well to bring attention to the service and the table--the stoneware was a highlight.

I look forward to gladly visiting the restaurant again, especially in another season to experience differently the terroir...

Good service and wine pairing for the full meal. But I must admit, for a 1-star I thought the meal would have been more flavorful...just missing something. Works of art on the plate, the restaurant itself a work of art, and good service.

Below are some notes I took as I progressed through the evening:

First Course: Asparagus, salmon roe, lemon curd, butter sauce, and lemongrass sauce? Flavors were very powerful, not overpowering, clean, and fresh. A little difficult to cut with the knife provided. The bread was necessary to sop up all the delicious sauces. Wine: Muscat, smells and tastes of a ripe peach. Very good.

Second Course: Cauliflower with African spices...reminds me of taco seasoning but slightly sweeter...or like a pork rub. Appointed with lemon curd drops and a caramel like tasting brown drop. Wine: White. Taste is slightly sweet, slightly tart...and almost an earthy smell to it. More of a taste of pear.

Third Course: white fish with good salty taste. Mushrooms and sauce gave earthiness. A wildflower sauce to pair. Wine: white...first thing that hits is some acid on the tongue. Tart...slightly more than the last three. Hints of fruit in this one

Fourth Course: artichokes, potatoes?, emulsion of Lindon, and dried fish? Creamy, salty, and an a dried apple like taste from the fish? Wine: white...much more tart than the others and more acid. Like an unripe Granny Smith apple. Paired well with the dish.

Fifth Course: duck, kale with butter/salt garlic... Wine: red..,smells of grape juice. Strong taste with a bit of alcohol to it.

Sixth Course: Cheese...not bad Wine: white...

Seventh: Black truffle ice cream

Eighth: pineapple, tarragon, and coconut

Ninth: chocolate of different textures and Yuzu cream Wine: smell of mint and cardamom, but a...