{"id":7202,"date":"2020-03-03T23:30:03","date_gmt":"2020-03-04T04:30:03","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7202"},"modified":"2020-03-03T23:49:21","modified_gmt":"2020-03-04T04:49:21","slug":"chefs-perspective-in-lyon-with-chef-mathieu-charrois","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2020\/03\/chefs-perspective-in-lyon-with-chef-mathieu-charrois.html","title":{"rendered":"Chef\u2019s Perspective: In Lyon with Chef Mathieu Charrois"},"content":{"rendered":"\n

We had the opportunity to spend 24 hours at the <\/span>InterContinental Lyon \u2013 Hotel Dieu<\/span><\/a> located on the banks of the Rh\u00f4ne and in the heart of<\/span> a revamped historical monument in Lyon: the Grand Hotel-Dieu. This former hospital that operated uninterruptedly for eight hundred years has reinvented itself as a cultural and gastronomical center in Lyon. There, we spoke to Executive <\/span>Chef Mathieu Charrois<\/span><\/a> of <\/span>Epona<\/a><\/span>, the restaurant at the InterContinental Lyon- Hotel Dieu about what inspires him, what makes the restaurant successful, and his insider tips on Lyon. Here are his thoughts:<\/span><\/p>\n\n\n\n

\"Chef<\/figure><\/div>\n\n\n\n

Note: the interview has been translated from French and edited for brevity.<\/span><\/em><\/p>\n\n\n\n

Q&A with Executive Chef Mathieu Charrois<\/span><\/i><\/p>\n\n\n\n

Maria: What makes your restaurant successful?<\/span><\/i><\/h4>\n\n\n\n

Chef Mathieu:<\/span><\/i><\/b>  <\/span>Lyon is a city known for its gastronomy and this hotel is already located in a legendary place. We have a great team to help us get the restaurant to the top. With time, you build your own network and they follow you. Of course, we also have the help of HR and<\/span> management. It is important to transfer knowledge so it will be their turn to be successful tomorrow.<\/span><\/em><\/p>\n\n\n\n

Maria: What is the creative process behind your dishes?<\/h4>\n\n\n\n

Chef Mathieu<\/strong><\/em>: when we create a new plate, we discuss with the team, we imagine what will look but we must reflect the location. In Lyon, people like to share dishes, so we respect the local traditions and expectations. This way you get to the creativity.<\/em><\/p>\n\n\n\n

Maria: Why did you choose Lyon?<\/h4>\n\n\n\n

Chef Mathieu<\/strong>: I chose Lyon because it’s the capital of gastronomy. In a chef\u2019s life, being able to work in Lyon and to open a project like this is just wonderful. After my 18 years of chef\u2019s experience, every day I wake up to run this kind of project\u2026.<\/em><\/p>\n\n\n\n

Also, thanks to Chef Levy who offered me this opportunity while I was working in London-it took me 2 days to say y<\/em>es!<\/p>\n\n\n\n

\"Executive<\/a>
Executive Chef Mathieu Charrois with Sous Chef in the kitchen of Epona<\/figcaption><\/figure><\/div>\n\n\n\n

Maria: Can you tell us about your favorite creation on the menu?<\/h4>\n\n\n\n

Chef Mathieu<\/strong>: My favorite dish is the cocotte dishes we offer. Since Lyon is well known for sharing dishes, I want to include this on our menu. The cocotte can be prepared with chicken, with fish, even with lamb or for dessert. Our guests can serve while sharing or we can serve, this allows a more relaxed dining experience. There is a Lyon\u2019s touch to the cocotte and I add part of my personality, as I add a mix of exotic ingredients that I learned using in my other experiences, not only in the dishes but also from working with people of different cultures and experiences. <\/em><\/p>\n\n\n\n

Maria: What would you like for your guests to remember from the dining experience?<\/em><\/h4>\n\n\n\n

Chef Mathieu<\/strong>: I am very close to my guests as I come after each service to ask about their dining experience. Their feedback is constructive and most of the time they are happy with their meal. In some cases, I will adapt our plates as a result of their feedback. We always use regional products. 80% of our clients are from Lyon and we change the menu every 3 months. We respect the seasons and the products. I like to work with small farmers that respect seasonality as well. <\/em><\/p>\n\n\n\n

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Une entr\u00e9e l\u00e9g\u00e8re et gourmande\u2026 Jardin de l\u00e9gumes, mousseline de butternut, granola, l\u00e9gumes de saison, pickles, herbes. . . . A light and tasty starter\u2026 Vegetables garden, butternut mousseline, in season vegetables, granola, pickles, herbs. \ud83d\udcf8 Nicolas Villion #intercontinentallife #iclyonhoteldieu #grandhoteldieu #onlylyon #eponarestaurant #lyonfoodies #lyon<\/a><\/p>

A post shared by Mathieu Charrois<\/a> (@mathieucharrois) on