Chef Jérémy Galvan with staff in the hidden forest
220BPM
Outrageous Chef Jérémy Galvan has launched 220 BPM, his new gastronomic French restaurant built in a secret forest on the outskirts of Lyon. This unbelievable experience invites diners to deconstruct and question the codes of the traditional gastronomic restaurant.
The journey begins in a shuttle bus, where guests are blindfolded as they trek between urban downtown Lyon and the dark, hidden forest. Guided by an immersive soundtrack, guests are transported into the wild with their phones carefully locked in a box. “As soon as they go into the bus, we cut them off from the digital world. I wanted everything to be alive so that nothing distracted from the experience,” explains Chef Galvan.
When guests arrive to the hidden location Galvan offers 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,” says Galvan. Through interactive elements such as a wall that breathes or a mysterious hidden staircase, the chef plays on perceptions and the unexpected.
Hidden Forest restaurant
Thibault Manuel
Jérémy Galvan is a culinary rebel who likes to shake up conventions with the brilliance of an artist who works entirely out of the ordinary. He explains his unique concept for the new venue, “At 220 BPM, the pulse accelerates not only because we can’t hold on to any reality, but also because of the contrasting emotions that this journey arouses. Here, nature breathes, dreams manifest, and the raw wonder of childhood is rediscovered. Like a Twin entity, 220 BPM is like a germ that has continued to grow in me for several years. There is something Visceral for me in 220 BPM: The embryo, birth, life, and death.”
Once you arrive at the hidden forest, you will be immersed in the chef’s thirty unique creations served in small plates from roving carts. Each dish is deeply inspired by the forest with wines served in harmony with the cuisine and surroundings. For three hours, the culinary experience takes you into the unknown before you find yourself again at the meeting place in the city where it all began, but where everything is transformed. The Dream Ticket is €455 per person, including round trip transportation, dinner with wine, and elixir pairings; the Dream Ticket Premium ticket is €650 per person, round trip transportation, and dinner with Grands Crus wine and elixir pairings.
Decadent, unusual inspired cuisine
Thibault Manuel
“We wanted to challenge the codes of gastronomy, including staff attire,” says Galvan. “Inspired by the image of the hunter-gatherer, but also of the fighter, the waiters and cooks adopt an appearance reflecting nature’s simplicity and raw essence. Inviting the guests to be guided and vulnerable to the power of the forest.”
Chef Galvan adds, “We will have you experience the frequency variations by offering you the elements of the earth on a plate that is deeply rooted in the wood and the wild. From your mouth to your heart and through all your senses, you will vibe from this culinary experience to a new level. The experience is between the known and the unknown, the real and the unreal. You’ll experience a never-before-seen trip to the shaman trance heartbeat, starting in your comfort zone of 80 BPM. A few spoons later, you’ll feel the escalation to 160 BPM until your heart beats to the last level of human life: 220 BPM.”
Cuisine enhanced by the hidden forest
Thibault Manuel
Galvan has a mission to create dishes that are inventive and unusual. “Beyond the parallel with aesthetic shaping, my cuisine defends the idea that all products, even the most humble ones, are equally magnificent and provide as much joy and gustatory happiness,” says Galvan. “Each fruit, vegetable, fish, meat… even the simplest, will have a mission in the composition of my dishes that I want to be inventive and sincere. I cook what my territory offers me in an ancestral way, and I try to bring, through cooking, textures, and associations, a resolute modernity.”
Forest themed cuisine at 220 BPM
Thibault Manuel
Joining Chef Galvan on this journey are sous Chef Etienne Carolle, Chef de Partie Eva Chuimer, Artistic director Rachel Benali, and Chef de rang Elie Raynaud. Galvan proposes going further into the unknown and the unexpected in this new culinary chapter. The new French restaurant is conceived as a lively, mysterious place that promises an “atypical sensory excursion with a focus on emotions.” Bon Appetit!
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