Restaurant
Epona, seasonal French cuisine house at the Grand Hôtel-Dieu in Lyon
Ideally located on the Presqu’Ile de Lyon, in the 2nd arrondissement, the restaurant Epona takes its name from an extremely popular goddess of the Gallic religion, patron saint of riders and travels.
The restaurant honors quality products chosen at the best time and then worked with accuracy and readability, in an approach that is both demanding and sincere, driven by a real human generosity in service and attention to every detail.
Anchored in an elegant and historic setting, Epona welcomes her guests in a comfortable and bright room following the architectural finishes of the Hôtel-Dieu, or at theoutside as soon as the weather permits, in the courtyard of Saint-Louis de lHôtel-Dieu, offering a peaceful and rare green setting in the heart of the city.
An experience where refinement and simplicity meet, for a signature table as pleasant as it is emotional.
Whether for a gourmet breakfast, a business lunch, a private meal, a Sunday brunch or an event to celebrate, chef Mathieu Charrois and his team offer contemporary French cuisine, guided by the seasons and the products of the moment with a strong local imprint. The desserts of pastry chef Vincent Thomassin come to perfect the experience with delicate, perfectly balanced creations.
A refined and contemporary approach that makes Epona a must-visit restaurant in Lyon, beloved by both locals and visitors alike.
A member of the Toques Blanches Lyonnaises and rewarded by the Wine Spectator Award of Excellence 2025, Epona is also part of the dynamics of the Gastronomy Valley.
About Chef Mathieu Charrois
He is a young chef in tune with the times, with a background as a globetrotter. After training under Michel Troisgros at La Table du Lancaster, this Bourges native, eager for new experiences, headed to Polynesia to work in the kitchen at the InterContinental® Tahiti Resort & Spa (2007–2012), before joining Yannick Alléno, working alongside him at Le Cheval Blanc in Courchevel and then in Beirut (2012–2013).
Upon his return to France, he helped launch the InterContinental® Marseille – Hotel Dieu as sous-chef to Chef Lionel Levy.
After experiments in Nouméa and then London, it is with pride that Mathieu Charrois now directs all the kitchens of the InterContinental® Lyon – Hotel Dieu.
