Prairial

Chef Gaëtan Gentil's new restaurant in the Confluence neighbourhood is housed in a building that is eco-responsible from floor to ceiling, and that includes the French oak tables. From the open kitchen in the middle of the space, he creates his seasonal cuisine that highlights the produce of the Rhône Valley terroir, using herbs and wild plants to great effect. This creative, instinctive yet carefully thought-out cooking is based on the elevation of ingredients, which are subject to numerous variations and enhanced by sauces packed with flavour. All his chosen suppliers share the same commitment to the environment: permaculture market gardeners, more sustainable livestock farming, wild or more appropriately reared freshwater fish. The 950 organic and natural wines on the wine list follow suit, slotting into a meal that is delicious but does not come at the expense of the planet.