PRAIRIAL

What PRAIRIAL does

Prairial is a single-location, Michelin-starred fine dining restaurant operating in the Lyon Confluence district of Lyon, France. Founded in 2015 by chef Gaëtan Gentil and sommelier Céline Boinon, the restaurant offers three seasonal tasting menus — Origine (4 courses, €99, lunch only), Territoire (6 courses, €135), and Traversée (7 courses, €159) — plus optional three-tier beverage pairings (€49 / €69 / €79, with both alcoholic and non-alcoholic options). Service is restricted to Friday and Saturday lunch and Tuesday through Saturday dinner. The cuisine is built around a 'living terroir' philosophy, sourcing from local market gardeners, fishermen, and farmers, with a fully open kitchen that integrates culinary execution directly into the dining-room experience. The restaurant has held 1 Michelin Star since 2016, 1 Michelin Green Star since 2021, and a 16/20 Gault & Millau rating.

The business model is per-cover fine dining pricing with optional beverage supplements, generating revenue from tasting menus (€99–€159), wine and beverage pairings (€49–€79), and ancillary streams including digital gift cards (sold via Secret Box) and a planned private-event offering (Signature Table, 6–10 guests, currently 'coming soon'). A 900+ reference wine cellar curated with emphasis on organic and biodynamic estates is orchestrated by co-founder Céline Boinon and functions as both a pairing asset and a standalone differentiation point. Distribution is exclusively direct-to-consumer through a single physical location and digital reservation (ZenChef), with no disclosed third-party marketing, sales, or delivery channels and no parent company, external investors, or subsidiaries. The technology stack is limited to standard restaurant SaaS (ZenChef, Secret Box) and a bilingual branded website; no proprietary technology or AI/ML capability is disclosed.

Name

PRAIRIAL

Legal name

Prairial

Website

https://prairial-restaurant.fr

Company type

Private

Founded year

2015

Operating status

Operating

Headcount range

1–10 employees

Short description

Prairial is a single-location Michelin-starred fine dining restaurant in Lyon, France, offering seasonal tasting menus (€99–€159) with curated beverage pairings to individual occasion diners and small private groups. Founded in 2015 by chef Gaëtan Gentil and sommelier Céline Boinon.

Ownership category

akta.pro rank

Headquarters

HQ city

Lyon

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Supply Chain, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Fine Dining Restaurant — Tasting Menus: Revenue is generated through à la carte tasting menus (Origine, Territoire, Traversée) with per-cover pricing ranging from €99 to €159. Lunch is served on Fridays and Saturdays, dinner Tuesday through Saturday.
2. Food & Beverage Pairings: Optional beverage (wine, spirits, non-alcoholic) pairing supplements are sold alongside tasting menus at €49, €69, or €79 per person, complementing the 900+ reference wine cellar.
3. Gift Cards: Digital gift cards sold through Secret Box platform, valid for all restaurant offerings including tasting menus and pairing experiences. Revenue is realized upon redemption.
4. Signature Table Private Events: Private dining experiences for groups of 6–10 guests, with bespoke menus tailored to preferences. Revenue realized per group reservation.

Pricing tiers

Distribution channels4 records

Core offering

Prairial is a single-location Michelin-starred fine dining restaurant in Lyon that sells prix-fixe seasonal tasting menus (Origine €99 / Territoire €135 / Traversée €159) built around an open kitchen and local terroir-driven cuisine. Revenue is earned per cover through these tasting experiences, supplemented by optional wine and beverage pairings (€49–€79), private Signature Table events for 6–10 guests with bespoke menus, and digital gift cards redeemable across all offerings.

Product overview

Prairial is a single-location fine dining restaurant offering three distinct tasting menu experiences (Origine, Territoire, and Traversée) at price points from €99 to €159, supplemented by optional food and beverage pairings. The restaurant features a wine cellar with over 900 references, a private Signature Table for groups, and gift card options. The culinary philosophy centers on a living terroir approach, with cuisine developed by chef Gaëtan Gentil and front-of-house managed by sommelier Céline Boinon. The products function as an integrated dining experience rather than modular offerings, with the three menus representing progressive levels of culinary exploration.

Differentiator

Problem solved

Functional benefit

Products and services

• Origine Menu A 4-course lunch tasting menu priced at €99, offered exclusively at midday (Friday and Saturday) excluding public holidays and their eves, providing the entry-level Prairial dining experience.
• Territoire Menu A 6-course tasting menu priced at €135 offering a deeper exploration of the restaurant's terroir-driven cuisine.
• Traversée Menu A 7-course tasting menu priced at €159, the most comprehensive Prairial culinary experience, available for both lunch and dinner (Saturday evenings only this menu is served).
• Food & Beverage Pairings Wine, spirit, and non-alcoholic pairings developed in close relation with the kitchen, offered at three price tiers (€49 / €69 / €79) to complement each tasting menu.
• Wine Cellar Programme A curated wine collection of over 900 references, with emphasis on organic and biodynamic estates, rare spirits, and non-alcoholic creations, managed by sommelier Céline Boinon and available as à la carte selections.
• Signature Table Private Dining A bespoke private dining experience for groups of 6 to 10 guests, with custom menus created in advance based on preferences, dietary requirements, and the nature of the occasion.
• Gift Cards Digital gift vouchers purchased online via Secret Box and redeemable for any restaurant offering including tasting menus, pairings, or open-amount values.

Quantifiable outcome

• 1 Michelin Star (since 2016) and 1 Green Star (since 2021)
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Scale indicators1 record

Recent moves5 records

Expansion highlights4 records

Direct peers

• L'Arpège: Three-Michelin-star Paris restaurant of Alain Passard, defined by a single chef's seasonal, terroir-driven vegetable-forward cuisine. Comparable chef-as-author tasting-menu model with comparable premium pricing and Michelin-tier positioning.
• Noma: Renowned Copenhagen tasting-menu restaurant (René Redzepi) that pioneered the modern seasonal, foraged, terroir-driven fine-dining format. Comparable product architecture (multi-course progressive tasting menu), Michelin-tier recognition, and chef-led brand identity.
• The French Laundry: Three-Michelin-star Thomas Keller restaurant in Yountville, California. One of the global reference points for chef-driven tasting-menu fine dining — directly comparable product format, premium pricing, and Michelin-tier demand dynamics.
• Têtedoie: Long-established Michelin-starred Lyon restaurant led by chef Christian Têtedoie, perched above the city with panoramic views. Direct Lyon peer operating in the same fine-dining tier with a similar prix-fixe and tasting-menu structure.
• Mirazur: Three-Michelin-star restaurant in Menton led by Mauro Colagreco, similarly rooted in seasonal terroir cuisine and biodiversity-driven sourcing. Comparable chef-led tasting-menu concept, Michelin recognition, and sustainability positioning (Mirazur also holds a Green Star).
• Le Neuvième Art: Michelin-starred tasting-menu restaurant in Lyon, founded by chef Christophe Roure. Same city, same chef-driven tasting-menu format, same Michelin-recognition tier, and a directly comparable Lyon Confluence-adjacent clientele.
• La Mère Brazier: Historic two-Michelin-star Lyon institution currently led by chef Mathieu Rostaing-Tayard. Comparable on Lyon geography, Michelin tier, and heritage positioning, with a tasting-menu format targeting the same occasion-diner and gastronomic-tourist segments.
• Eleven Madison Park: Three-Michelin-star New York tasting-menu restaurant led by Daniel Humm. Comparable single-location, single-chef tasting-menu model with premium pricing tier and global destination-diner demand profile.
• Restaurant Alexandre Mazzia: Three-Michelin-star Marseille tasting-menu restaurant with a chef-driven, ingredient-forward concept. Comparable on progressive tasting-menu format, French geography, and Michelin-tier recognition, with a similar young-chef positioning.

Broad incumbents

• Le Bristol Paris: Four-star hotel in Paris whose three-Michelin-star restaurant Epicure (chef Arnaud Donckele) is a benchmark of French fine dining. Broader incumbent than Prairial (hotel + restaurant), but operates in the same Michelin tier and premium-tasting-menu category with a comparable chef-pedigree and destination-diner demand.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat2 records

Key risks5 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/restaurant-prairial

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about PRAIRIAL