Burgundy by Matthieu

The story

Burgundy by Matthieu | Michelin-Starred Modern Cuisine in Lyon

On the Quais of Lyon

Burgundy by Matthieu sits quietly on Quai Saint-Antoine in Lyon’s 2nd arrondissement, a stretch of the Presqu’île that has long been a hub for food merchants. A Michelin-starred restaurant since 2024, it brings a refined, modern cuisine to this historic corner, anchored by an extraordinary wine program.

The Chef’s Journey

Matthieu Girardon opened Burgundy by Matthieu after a rigorous apprenticeship. He trained at Oustal del Barry in Aveyron with Rémi Simon, then at Switzerland’s Auberge de l’Onde, followed by stints at Glenn Viel’s Kilimandjaro in Courchevel and La Caravelle in Bonifacio. His most formative years were five as right-hand man to Maxime and René Meilleur at La Bouitte** in Savoie. That classical foundation is evident in every dish.

A Dialogue Between Kitchen and Cellar

The restaurant’s spirit is summed up in its own words: “Dialogue Cave & Cuisine.” The open kitchen lets guests watch Girardon and his team work, while the dining room is raw and cosy—exposed stone, wood beams, a warm hum. The true draw, however, is the cellar: over 1,000 references, one of the finest collections of Burgundy wines in Lyon and France. Sommeliers guide each guest through pairings, from village-level bottles to grand crus, with prices starting around €60 a bottle.

Menus That Follow Intuition

Girardon’s modern cuisine is described as “brute, sans fioritures”—stripped back, product-focused, seasonal. Four menus change with arrivals and intuition:

• Déjeuner (weekday lunch only): three courses, including mises en bouche, for €68.
• Découverte (midday only): three services, €100.
• Intuition (lunch and dinner): four services, €125.
• Dégustation (evening only): five services with a cheese plate, €159.

The cooking is precise, the flavours direct. Each plate is built around the ingredient, not the garnish—a philosophy that feels both traditional and quietly modern.