Epona

The story

Epona: Bib Gourmand Rustic French Restaurant in Le Pouzin, Ardèche

A Name Rooted in Local History

Epona takes its name from a goddess worshipped by the Helviens, an ancient people of Ardèche, and later adopted by the Romans as protector of travellers and abundance. For owners Chloé and Pierre, this symbolism resonates: both are expatriates who returned to Pierre’s native Ardèche after a decade of working and travelling abroad. Their restaurant is a place of welcome and sharing, grounded in the culinary richness of the region.

The Team Behind the Stove and the Cellar

Pierre trained alongside several Michelin-starred chefs, including Joël Robuchon (Meilleur Ouvrier de France), Yvan Lebrun at L’Initial in Québec, and Thierry Baucher at Les 5 Sens in Avignon. His cooking is entirely made in-house, from sauces to ice creams, and focuses on seasonal, local ingredients. Chloé, who studied at the hotel school in Avignon, manages the dining room and, after completing a wine course at the Université du Vin in Suze-la-Rousse in 2021, curates a thoughtful wine list. She prioritises certified organic, biodynamic and natural wines from the Rhône Valley and Ardèche, choosing domains that respect the land.

Rustic, Seasonal French Cuisine

The kitchen revolves around a simple philosophy: serve healthy, local products prepared exactly as the team likes to eat them. The menu changes with the seasons and the availability of produce, offering a “Menu Epona” and a “Carte du Moment” for both lunch and dinner. A weekday lunch menu (excluding July and August) offers a plat and dessert for 20 €. The restaurant can accommodate groups of up to 50 people. This straightforward, ingredient-led approach earned Epona a Bib Gourmand from the Michelin Guide in 2026, recognising good quality, good value cooking.

Atmosphere and Setting

Housed in the former Aux 4 Vents restaurant on route de Chomérac in Baix, Epona is a warm, unpretentious space. Chloé and Pierre describe their cuisine as “rustique et chaleureuse” – rustic and welcoming. The restaurant is open for lunch and dinner, closed on Tuesdays, Wednesdays, and Sunday evenings. Disabled access, air conditioning, and private parking are available.