Burgundy by Matthieu

In this old building done out in a contemporary decor on the banks of the River Saône, Matthieu Girardon serves up his personal, uninhibited and technically accomplished take on modern cuisine. His jus and sauces elevate many of the dishes, including a pearlescent Arctic char with a fumet emulsion and a beurre blanc with fish roe. The seasons and market availability dictate the contents of his blind tasting menu, which can be adjusted to suit your budget and appetite. Wine pairings – Burgundy takes pride of place, of course – come from the restaurant's exemplary cellar.

Open-kitchen dialogue and Michelin-star status

• The dining room features an open kitchen where dishes are prepared in view, reinforcing Burgundy by Matthieu's 'dialogue between cellar & cuisine' ethos.
• The restaurant has been Michelin-starred since 2024.

Burgundy wine cellar: a treasure trove of Burgundy

• The cellar holds around 1,000 Burgundy references, making it one of the most remarkable Burgundy wine collections in Lyon and in France; sommeliers guide guests through selections from village wines to grand crus.
• The cellar emphasizes independent Burgundy winemakers, with producers such as Arnoux-Lachaux, Rousseau, Noellat, Trapet and Mortet among its offerings.

Take-home products from Burgundy by Matthieu

• The restaurant offers take-out items such as foie gras mi-cuit and smoked trout, allowing guests to enjoy Burgundy by Matthieu flavors at home.

Signature Ingredients

• Foie gras: Pan-fried foie gras highlighted in Matthieu Girardon’s repertoire (e.g., pan-fried foie gras with corn, cream and balsamic espuma). The restaurant also offers foie gras mi-cuit as a take-home product, underscoring the ingredient's prominence in their refined, luxury cuisine.
• Arctic char: Pearly Arctic char prepared with beet purée, marinated fish roe, beet emulsion and jus, showcasing precise technique and a balance of flavors.
• Beet: Beet purée and beet emulsion featured on the Arctic char dish, anchoring color, sweetness, and a signature produce element.
• Citrus: Citrus notes anchor desserts (citrus heart in fromage blanc mousse; citrus espuma), providing bright acidity to balance richness.
• Fromage blanc mousse with citrus heart: Dessert component combining fromage blanc mousse with a citrus heart; accompanied by almond shortbread and Greek yogurt ice cream, illustrating the restaurant's modern, dairy-forward dessert approach.
• Almond shortbread: Crunchy almond shortbread accompanying the fromage blanc mousse and dairy-based components, adding texture and nutty notes.
• Greek yogurt ice cream: Dairy-forward element in the citrus-focused dessert, contributing tang and creaminess.
• Smoked trout (truite fumée): Available as a take-home product, reflecting refined seafood ingredients and the kitchen's emphasis on regional produce.
• Burgundy wines: The cellar is described as one of the most remarkable Burgundy wine collections in Lyon and France, with a focus on Burgundy wines from villages to grand crus, integral to the dining experience and the chef’s emphasis on wine pairing.