Beirut, French Polynesia, London, New Caledonia, and finally, Lyon.
Long and rich was the road that led me here, twixt the Rhone and the Saone,
to the heart of this city where the word gastronomy quickens the pulse.
In the shade of this magnificent Dome, I recommend the savours and flavours of past and present
that will surely beguile you.
About Mathieu Charrois
He is a young Chef well in his time with a globe-trotter course. After having developed his experience with Michel Troisgros at La Table du Lancaster, this native of Bourges, eager for new experiences, left for Polynesia in the kitchen of the InterContinental® Tahiti Resort & Spa (2007-2012), before joining Yannick Alléno alongside he will officiate at Cheval Blanc in Courchevel and then in Beirut (2012-2013). Back in France, he took part in the opening of the InterContinental® Marseille – Hotel Dieu as the sous-Chef of Lionel Levy. After experiences in Nouméa then London in the last three years, Chef Mathieu Charrois is glad to currently manage all InterContinental® Lyon – Hotel Dieu cuisines.