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Epona Restaurant

Epona Restaurant

REVISITED TRADITIONAL LYONNAISE CUISINE BY MATHIEU CHARROIS

Epona, 20 quai Jules Courmont 69002 Lyon

Send an email Phone: +33 (0)4 26 99 24 24 Make a reservation

‘Sharing and generosity’ is the motto of this delightful restaurant with its exceptional outdoor terrace

Epona restaurant, located on the ground floor of the InterContinental Lyon – Hotel Dieu, gets its name from an extremely popular goddess of Gaul (Celtic) mythology, patron saint of horseriding and travel. It stretches all along the imposing facade of Grand Hôtel-Dieu, embracing its historical architectural composition : stone floor, wood ceiling and plain plaster walls. The luminous restaurant, that traverses the building, seats 100 and is bordered by large windows opening onto the Cour Saint-Louis of Grand Hôtel-Dieu. The wooded terrace, for all the world like a tranquil cloister, is actually the former medicinal garden! On sunny days, this timeless space can seat a further 100 patrons in a quiet, convivial atmosphere.

In the kitchen, young Chef Mathieu Charrois opts for a menu with a predominantly local flavour, featuring reivisited timeless Lyonnais classics. One of his most iconic dishes is the K’nelle, (a dumpling) a modern-day version of a tried and trusted regional speciality. Faithful to the spirit of the original recipe, this variation nevertheless adds a new, crisp dimension.

With its open kitchen complete with windows and two long tables conducive to conviviality, the Epona restaurant bespeaks camaraderie and sharing. This is why the menu here also features generous casseroles for two people or more . Whether they contain confit veal, Bresse poultry or monkfish , these dishes can be enjoyed quite simply, as comfortably as in one’s own home, with family or friends.

Chef Mathieu Charrois

A native of Bourges, he studied with Michel Troisgros at La Table du Lancaster, before setting out for new experiences in Polynesia, where he worked in the kitchen in the InterContinental Tahiti Resort & Spa (2007-2012), before joining Yannick Alléno, with whom he worked side by side in the Cheval Blanc de Courchevel, then moving on to Beirut (2012 -2013).

Back in France, he participated in the opening of the InterContinental Marseille – Hotel Dieu, where he was sous chef to Lionel Levy . After experiences in Nouméa then London in the last three years – Mathieu Charrois is glad to currently manage all InterContinental Lyon – Hotel Dieu cuisines.

@mathieucharrois

Mathieu Charrois Chef