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.

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