The Épona Restaurant

InterContinental Lyon – Hotel Dieu, 20 quai Jules Courmont 69002 Lyon
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‘Sharing and generosity’ is the motto of this delightful restaurant with its exceptional outdoor terrace

The Epona restaurant, located on the ground floor of the InterContinental Lyon – Hôtel-Dieu, gets its name from an extremely popular goddess of Gaul (Celtic) mythology, patron saint of horseriding and travel. It stretches from the concierge desk, all along the imposing facade of the building, 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, part of the former 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. And the customers themselves are invited to a hands on experience to complete this brand new variation of the dish.

The same contemporary ingenuity is brought to the Lyonnaise salad.While all the usual ingredients are present, the Epona Salad takes the traditional recipe to a whole new gourmet level by adding eggs that have been perfectly cooked at a low temperature and bacon. Another local classic, the traditional frogs’ legs, greatly prized by the people of Lyon, are revamped with pig’s feet and a thyme emulsion.

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.

Mathieu Charrois Chef

A concept that suits Mathieu Charrois to a tee, as this young chef moves with the times and has done his share of globetrotting. 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 – Hôtel-Dieu, where he was sous chef to Lionel Levy . Following stints in in Noumea and London over the last three years, Mathieu Charrois is proud to offer Lyon his talent in revisiting local specialities.


Mathieu Charrois Chef