Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Ulysse Pralus, the family's youngest son, opens his first bakery in Lyon

Ulysse Pralus, the family's youngest son, opens his first bakery in Lyon

Anne Debbasch | 2/22/24, 5:35 PM
Disable your adblocker

In a few weeks' time, the youngest son of the Pralus family will open his bakery "Pralus, la boulangerie". Initial tests are already making mouths water.

In the Pralus family, gourmandise is no laughing matter. Raised on the scent of praluline and chocolate, Ulysse Pralus turned to the bakery profession, graduating in 2020 and opening his first bakery in Roanne in 2022. In early spring, he will open his Lyon boutique to customers.

No baguettes, only loaves

At "Pralus, la boulangerie", the bread is 100% organic and made on sourdough. No baguettes, no flutes of any kind, just big loaves that you buy by weight. There's a choice of traditional pavé, the house signature "pain perdu" (French toast), "a slightly lost country bread that we've brought up to date", and a host of creative breads: " I want to give bread culinary flavors, to give it a new dimension, to put it back at the center of the table. "These include walnut-honey-mustard bread, which goes well with cheese, especially goat's cheese, and curry bread, which Ulysse Pralus recommends with chicken in coconut milk. " We also make a gluten-free bread with rice and buckwheat flour, flavored with thyme, as well as a honey-almond and apricot version. The recipes for all our breads are designed to evolve with the seasons. "

Not just bread...

In addition to bread, the Lyon bakery will also be offering sandwiches made between two slices of homemade loaf with ingredients sourced in the region: nitrite-free ham and Comté cheese from Mons, for example. Cajun chicken with spicy sauce will be served on country bread, while tuna-mayo with a host of condiments (red onions, capers and gherkins) will be sandwiched between two slices of olive and rosemary bread. The icing on the cake is the twenty or so seats in the dining room and on the terrace. Locally-roasted teas and coffees are served with Pralus chocolate viennoiseries, croissants or grandma's desserts: rice pudding with orange blossom, brownie with Pralus chocolate, hazelnuts and sesame, vanilla pastel, apple-thyme-lemon crumble or seasonal red fruit clafoutis.Suffice it to say, this is an address for gourmet gourmets, to be shared fissa!

In the meantime, Ulysse Pralus breads are available at Halles Diderot in Roanne and at the brand-new Roanne bakery opened in December, 2 rue Alsace Lorraine. "Pralus, la boulangerie" will open in April at 18 Quai Saint-Antoine in Lyon's 2ᵉ arrondissement.

Disable your adblocker

These news might interest you

Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
News & Events
Shintaro Awa prend le relais de Bernard Pacaud à L’Ambroisie
Le chef japonais Shintaro Awa, formé dans les temples de la gastronomie française, entame une nouvelle ère pour L’Ambroisie, institution de la Place des Vosges à Paris.
Comment des arômes peuvent tromper notre cerveau et nous faire manger plus ou moins sucré ou salé ?
News & Events
Comment des arômes peuvent tromper notre cerveau et nous faire manger plus ou moins sucré ou salé ?
Pour réduire le sucre et le sel de nos mets sans impacter les saveurs en bouche, notre nez a un rôle primordial à jouer.
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
News & Events
Vivien Sonzogni, Grand de Demain 2026 de la Bourgogne-Franche-Comté : une table identitaire
Lauréat de la Dotation Jeune Talents Gault&Millau 2025, Vivien Sonzogni est de nouveau mis sous les projecteurs. Il a été sacré Grand de Demain 2026 Bourgogne-Franche-Comté ce lundi 30 juin 2025.
Cédric Burtin, Gault&Millau d'Or 2026 de la Bourgogne Franche-Comté : un pari réussi
News & Events
Cédric Burtin, Gault&Millau d'Or 2026 de la Bourgogne Franche-Comté : un pari réussi
Le titre Gault&Millau d’Or 2026 Bourgogne-Franche-Comté a été attribué ce lundi 30 juin 2025 à Cédric Burtin, pour son restaurant éponyme à Saint-Rémy, aux portes de Chalon-sur-Saône.
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
Craftsmen & Know-How
Nicolas Adam, Stéphane Terlet et le “meilleur beurre du monde”
À Maël-Pestivien, dans les Côtes-d’Armor, un éleveur de vaches Froment du Léon et un chef doublement toqué tissent depuis plusieurs années une histoire de goût, de fidélité et d’engagement. Le beurre qui les unit ne ressemble à aucun autre.
Pourquoi le rosé est-il rose ?
News & Events
Pourquoi le rosé est-il rose ?
Pour obtenir sa couleur, le rosé répond aux mêmes méthodes de vinifications qu’un vin rouge ou un vin blanc, à quelques nuances près.
Become Partners