This restaurant like no other promises an extraordinary experience in the heart of the forest

Mathilde Bourge | 1/18/25, 9:02 AM

On February 5, 2025, Jérémy Galvan will open his new restaurant, 220 BPM, in the heart of the forest. The chef promises a multi-sensory experience, a rediscovery of nature.

On February 5, 2025, chef Jérémy Galvan inaugurates 220 BPM, his brand-new experimental restaurant nestled in the heart of a secret forest in the Monts du Lyonnais. More than a simple dinner, this immersive experience invites guests to rethink their relationship with nature and the codes of gastronomy. "I wanted to create a place where the forest could express itself in a different way," explains Jérémy Galvan."It's not just gentle and welcoming, it can also be violent and wild."

An experiment right from the start

It all begins in the center of Lyon, on Place Bellecour. A shuttle bus greets guests and immediately plunges them into the singular world of 220 BPM. Blindfolded and guided by an immersive soundtrack, guests are transported into the wild, their phones carefully locked in a box."As soon as they go upstairs, we cut them off from the digital. I wanted everything to be alive, so that nothing distracted from the experience," explains the chef.

On arrival, a first surprise awaits them: a mysterious vial to taste. The journey then continues, punctuated by multi-sensory discoveries. "It's as if the place itself were a living being," confides Jérémy Galvan. through interactive elements such as a wall that breathes or a staircase that gradually reveals itself, the chef plays on perceptions and the unexpected.

Gastronomy in harmony with the forest

Over the course of the experience, some 30 culinary creations are offered to guests, served in small batches from roving carts. Each dish, deeply inspired by the forest, celebrates both its beauty and its brutality."The creations always have a strong link with this universe, whether it's lichens or a vegetal moss," explains the chef.

The 220 BPM concept also goes beyond the plate."We wanted to challenge the codes of gastronomy, including staff attire," says Jérémy Galvan. Inspired by the image of the hunter-gatherer, but also of the fighter, the waiters and cooks adopt an appearance that reflects the simplicity and raw essence of nature. This posture extends to the relationship with the customer, who is no longer in a dominant position, but invited to let himself be guided, vulnerable to the power of the forest.

thibault Manuel

Why "220 BPM"?

The restaurant's name, 220 BPM, refers to the intensity of the emotions the chef wishes to convey. "Everything starts at 80 BPM, the heart rate at rest, and gradually rises to 220 BPM, as if during an intense effort", he explains.

with just a few weeks to go before the opening, the team is fine-tuning every detail. "We're in the middle of test dinners, which means a lot of work. We go to bed at 4 a.m. to adjust the recommendations, and we start again at 8 a.m.", confides the chef. But for Jérémy Galvan, the stakes are well worth the effort:"We can't live without the forest, whereas it's doing just fine without us. It's this awareness that I want to pass on." Look out for the opening of this extraordinary restaurant on February 5, 2025.

These news might interest you

News & Events

Eloi Spinnler's good addresses

Eloi Spinnler, chef at Orgueil et Colère restaurants in Paris, reveals his top tips for buying vegetables, kombucha and beautiful tableware.

More information

Chef Eloi SPINNLER

Restaurant Colère
75009 PARIS

News & Events

Jessica Préalpato creates an original pastry in aid of the Institut Curie

On March 22, 2025, an exclusive pastry by Jessica Préalpato will go on sale in the Fou de Pâtisserie boutique. Profits will be donated to the Institut Curie to fund the fight against cancer.

Read

Craftsmen & Know-How

Ebony treasure from The Peninsula Paris For Easter, Anne Coruble has created a trompe-l'oeil that's truer than life, with its curves of black garlic and subtle caramelized taste. Beneath a shell of 40% Madagascar milk chocolate, eight cloves enclose a candied black garlic ganache and hazelnut praline. A precious creation that opens without being broken, so hesitant is it to open. Price: 95 euros Pre-order from March 29 and on sale from April 12. The turtle candy box from Manufacture Ducasse Set a course for the Mediterranean with this turtle-shaped bonbonnière made entirely of chocolate, from base to lid. inside are "turtle nuggets" combining vanilla marshmallow and hazelnut praline, as well as coconut praline bells. Price: 67 euros À la mère de famille hens À la mère de famille carries on the tradition with its chocolate hens, available in several sizes and named after the owners and their families who have marked the history of the house (Hélène, Julia, Adélaïde, Jane and Claude). Two recipes: a dark chocolate with woody, earthy notes, and a milk chocolate with milk and caramel accents. inside, an assortment of butterflied praline eggs, praline fritures and dry fritures. Price: 19 to 122 euros depending on format available from March 17, 2025 The Cheval Blanc Paris Easter bell Maxime Frédéric imagines a bell in motion, in homage to Notre-Dame Cathedral in Paris. Its dark chocolate base conceals a tablet filled with vanilla caramel and crispy hazelnut praline. The milk chocolate belfries enclose a praline tablet, while the yoke houses chocolate-coated caramelized hazelnuts. The dark chocolate bell is transformed into a mendiant, studded with dried and candied fruit. Price: 135 euros Edwart Chocolatier Three mischievous animals are part of Edwart's Easter collection: Yara, the lively, inquisitive bird, Eloa, the dreamy frog, and Taïno, the mischievous, playful monkey. All made from Grands Crus cocoa, for a playful blend of indulgence and character. Credit: Edwart Spring takes flight at Waldorf Astoria Versailles - Trianon Palace Eddie Benghanem has created a poetic tribute to spring: a little bird perched on a tree trunk with delicate sugar flowers. inside, an alliance of dark chocolate, chocolate almond cake, dark ganache and crunchy praline. Price: 45 euros Capon Head for Chaponie, where jungle animals come to life in chocolate. Léonard the leopard in milk chocolate, Suzy the zebra in white chocolate, Zoé the bonobo in milk chocolate, Bob the bear in dark chocolate. All deliciously garnished with fried food. Price: 19 euros each Cédric Grolet's trompe-l'œil chocolates Almond, hazelnut, peanut and pecan: five dried fruits sublimated in trompe-l'œil. Beneath a crunchy chocolate shell, a praline made from the fruit in question, with a hint of fleur de sel. Available in S and M sizes. Size S: 30 euros Size M: 50 euros from March 26, pre-order on our website Claire Heitzler's Bibis Chef Claire Heitzler has created three chocolate bears, tenderly nicknamed Les Bibis. Milk, dark or white, each contains an assortment of three-chocolate and praline chips. Cyril Lignac Farm animals take center stage in this collection by Cyril Lignac: hens, pigs and sheep in crunchy chocolate, topped with praline eggs and mini chocolate bears. Available in dark, milk or dulcey versions. Available from March 27 Maison Boissier lace cats This year, Maison Boissier pays tribute to felines with a box of two cats in dark and milk chocolate, finely sculpted and filled with sweet treats. Price: 125 euros Cagnes Sheep, bunny and hen take shape in dark or milk chocolate. Under their shells, a heart of chocolate chips and crunchy marbles. starting at 20 euros Arnaud Larher MOF Arnaud Larher unveils a collection of four whimsical creatures, all topped with fritures. Kim the parrot in white chocolate and Ruby, René the elephant in caramel chocolate, Émilie the gorilla in intense dark chocolate, and Élio the lion in white chocolate and caramel. Prices: from 35 to 64 euros from March 20

Read

News & Events

A Thierry Marx restaurant in the heart of a Dordogne vineyard

A Thierry Marx restaurant will open in the Dordogne on June 1, in the heart of the Vignoble des Verdots vineyards. The project focuses on gastronomy and wine tourism to attract gourmets and wine lovers alike.

More information

Chef Thierry MARX

Restaurant Onor
75008 PARIS

News & Events

Chef Anthony Avoine to open a bistro in Trébeurden

Manoir de Lan Kerellec chef and owner Pauline Daubé have taken over the Kevano restaurant in Trébeurden. They plan to turn it into a bistro, due to open in April 2025.

Read

News & Events

Easter at Le Meurice with a unique egg hunt

For the first time, Le Meurice is organizing its very first egg hunt, designed by Cédric Grolet. Entertainment and treats are on the agenda for young and old alike. See you on April 19, 2025.

Read