Who are the artisans and producers hebind Epona’s cuisine ?
Every great dish begins with the people who produce it
Working with the rhythm of the seasons
At Epona, the menu naturally evolves throughout the year.
For its fruit and vegetables, the restaurant partners with Agriz, a network connecting chefs with local and French producers. This collaboration makes it possible to source ingredients at their peak and fully respect the rhythm of each season.
Rather than adapting seasonal produce to fixed recipes, the kitchen creates its dishes according to what nature provides. This flexible approach preserves freshness while allowing every ingredient to express its full flavour.
This philosophy reflects the spirit of the Vallée de la Gastronomie, an initiative that celebrates regional terroirs, local producers and culinary craftsmanship throughout the region.
Artisans who brin expertise to every detail
Fresh ingredients are only part of the story.
For its olive oils, Epona works with olive oil expert Alexis Muñoz, whose expertise helps select single-varietal oils with distinctive aromatic profiles, carefully matched to the restaurant’s cuisine.
When it comes to wine, Chai Saint Olive, Lyon’s first urban winery, introduces the restaurant to independent winegrowers and carefully selected vintages. Together, they also created Les Arches, the signature wine of InterContinental Lyon – Hotel Dieu.
Alongside them, Oé supplies organically produced wines while promoting bottle reuse and environmentally responsible practices.
Coffe and tea complete the experience
The same attention to quality continues through to the final moments of the meal.
Epona’s specialty coffees are selected in partnership with Gonéo. Roasted in Lyon, they are sourced through fully traceable supply chains, with a strong focus on more sustainable transport methods, including sail-powered cargo ships.
Tea lovers can discover the organic creations of Nünshen, a French tea house renowned for its carefully crafted blends made from thoughtfully selected ingredients.
Every cup is designed to extend the dining experience with the same care devoted to every course.
Thoughtful partnerships beyond the kitchen
Epona’s commitment continues well beyond the plate.
Food waste is collected by Les Alchimistes, where it is transformed into compost and reintegrated into a local circular economy.
Other recyclable waste is managed by Lemon Tri, a company committed to cricular economy initiatives while supporting professional inclusion.
These partnerships reflect a simple philosophy : treating resources with the same respect as the ingredients served to guests.
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A shared culinary journey
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