Lyon: traditions, new tables and lemon-pressed olive oil in September

September 12, 2026

Lyon in September: a food scene on the move

Every year, the return from the summer break brings Lyon a culinary buzz all its own. Restaurants renew themselves, chefs rework their menus and the markets liven up with the first fruits of autumn. Lyon's tradition, rooted in its bouchons and its hearty home cooking, is now opening up to influences from further south, notably through the use of lemon-pressed olive oil.

Find out how this oil, obtained by crushing fresh lemons together with the olives during extraction, fits into Lyon's September cooking and wins over home cooks and professionals alike. For restaurant owners, the professionals section offers formats suited to the dining room as well as the kitchen.

New tables and Lyon trends

Opening up to the Mediterranean

Lyon is home to more and more restaurants that dare to pair local terroir with Italian inspiration. Lemon-pressed olive oil brings a bright touch to traditional dishes such as a revisited salade lyonnaise or river fish.

A green Puy lentil salad, lifted with a drizzle of lemon oil, gains freshness without masking the ingredient.
Pike quenelles, coated in a light lemon oil sauce, become airier and more modern.
Desserts built around seasonal fruit, such as figs or peaches, make the most of this oil's subtlety.

Discover the lemon-pressed olive oil that is ideal for these flavour pairings.

Seasonal, local and creative cooking

September in Lyon also means the return of markets full of late summer vegetables and ripe fruit. Chefs and enthusiasts alike favour local produce, but no longer hesitate to lift it with Mediterranean condiments. Lemon-pressed olive oil is used as a finishing touch on sauteed courgettes, heirloom tomatoes or a simple grilled fish.

To build a cellar of varied oils suited to every use, explore the 200 ml olive oil trio or the 500 ml discovery duo.

Lemon-pressed olive oil: an asset for the Lyon table

Many uses at home and in the restaurant

Thanks to its co-milling extraction method, lemon-pressed olive oil offers an authentic aroma that goes well with produce from the Lyon region. Whether you are a chef or a well-informed enthusiast, this oil has its place:

On a rocket and Saint-Marcellin salad
To season a grilled trout from the Rhone
As a finishing touch on oven-roasted vegetables
In a vinaigrette for seasonal raw vegetables
On a thin heirloom tomato tart

For establishments looking to personalise their service, the personalisation page lets you create a bottle in the image of the house.

What sets Lyon apart: market cooking

Something unique to Lyon: many chefs shop every morning on the banks of the Saone to invent their menu of the day, easily working lemon-pressed olive oil into one-off creations. That flexibility, typical of the Lyon food scene, makes the city a testing ground where tradition meets boldness.