Restaurant in the heart of Lyon’s Presqu’île
Carte blanche for Matthieu
The restaurant is situated in the heart of the Presqu’île in Lyon, the emblematic focal point of gastronomy, buzzing with culinary creativity. At Burgundy by Matthieu we offer seasonal gastronomic cuisine, totally focussed on the product and devoid of all superfluity. Our chef Matthieu Girardon works with skill and sensitivity, often by instinct.
One of the most exciting ways of experiencing Burgundy by Matthieu is by simply putting your trust in him. At the beginning of the meal we ask you to tell us about your personal tastes and any food allergies or intolerances you may have. Then, you simply choose the number of dishes you would like, discuss the wine with the sommelier and leave the rest to the Chef...
(Monday, Thursday and Friday lunchtimes only – except public holidays)
Our dishes are created with seasonal, fresh products following the intuition of the Chef.
Our dishes are created with seasonal, fresh products following the intuition of the Chef.
Our dishes are created with seasonal, fresh products following the intuition of the Chef.
Our dishes are created with seasonal, fresh products following the intuition of the Chef.
We also propose a selection of champagnes.
Our à la carte & fixed menus
Opening hours:
Monday: 12.00 – 13.30 / 19.30 – 21.30
Tuesday: Closed
Wednesday: Closed
Thursday: 12.00 – 13.30 / 19.30 – 21.30
Friday: 12.00 – 13.30 / 19.30 – 21.30
Saturday: 12.00 – 13.30 / 19.30 – 21.30
Sunday: 12.00 – 13.30 / 19.30 – 21.30
Please also see our menus, if you would like to make your choice.
Behind the scenes at Burgundy by Matthieu, restaurant in the heart of the Presqu’île of Lyon
Our chef Matthieu Girardon regularly crosses the street to visit the Saint-Antoine market, the ultimate point of convergence for all the gourmets of Lyon’s Presqu’île.
Depending on the season and what looks good and fresh, and according to his mood and inclination of the moment, Matthieu regularly revises the menu.
Following the rhythm of the seasons, he gives priority to regional, local produce when creating his dishes. Having honed his talents in the Alps, he has retained a deep affection for the purity of produce from the freshwater lakes, such as char, fera, or crayfish… which you will often find on the menu.
Privatisation
Burgundy by Matthieu is available for private groups. A maximum 12 people can be accommodated in the vaulted room next to the wine cellar . Contact us for all your requirements on info@burgundybym.fr
