The Restaurant
The clover. A modest plant, yet one with many virtues. Lucky charm when it is adorned with four leaves, edible, medicinal, precious for the ecosystem and pollinators, it regenerates soils and nourishes imaginations.
Located in Lyon, in the heart of the Ainay district, Trèfle offers an experience yet unheard of in the region: combining the finesse and accuracy of a gastronomic table with a menu entirely vegetal, creative and sustainable.
A plant-based, virtuous cuisine
The emphasis is on raw products — herbs and flowers, seaweed, mushrooms, spices, cereals—which offer an infinite palette of flavors and textures. If some are simply revealed in their purest form, others are sublimated by fermentation, smoking, reduction or vegetable salting.
The result is a vegan author’s cuisine that is both sharp, creative and instinctive. A cuisine rooted in tradition while being turned towards the future, fully committed to a sustainable lifestyle.
Emily Dader
Originally from the Grenoble region, and granddaughter of farmers, Emily Dader grows up with her hands in the ground.
Trained at the Institut Paul Bocuse in Lyon, she refines her gesture in several star-studded houses in the Alps, in Nice or even Melbourne. Back in Lyon, she then establishes herself as a rising figure in the new eco-responsible culinary scene. In the restaurant Les Mauvaises Herbes, she deploys for several years a joyful vegetable cuisine, rooted in the French terroir but open to the world.
The evocative symbol of the clover inspired the name of his first gourmet restaurant opened in September 2025. Chef and co-founder, Emily Dader now puts her culinary background at the service of her inspirations, free and infinite.
Ecosystem
Each producer-artisan with whom we collaborate helps us to value our territory and our commitment for a more sustainable gastronomy.
Our plates are a meeting place between their products and the expertise of our teams. A dialogue between terroirs, technique and intuition.
Découvrez notre équipe, nos producteurs et nos artisans, celles et ceux qui, chaque jour, font l'expérience Trèfle.