Our story
Olivier Garnier grew up between his grandmother's kitchen in the Beaujolais and the bouchons of the Presqu'île. After ten years in kitchens in Lyon and Paris, he opened Maison Olivier in 2016, in a former printing workshop on Rue des Remparts d'Ainay.
The idea hasn't changed since: Lyonnais classics cooked with care — quenelles, pâté en croûte, praline tart — alongside lighter dishes that follow the market. Vegetables come from small farms in the Monts du Lyonnais, fish from the Atlantic coast twice a week, and the wine list leans towards growers from the Beaujolais and the Rhône.
The dining room seats thirty-six. On Saturday evenings, twelve more guests sit at the kitchen counter for the chef's table: six courses, cooked and served in front of you.
The people behind the plates
Vegetables
Small farms in the Monts du Lyonnais, delivered twice a week.
Cheese
Saint-Marcellin and Comté, ripened in our own cellar.
Wine
Growers from the Beaujolais, the Rhône and the Jura, many working organically.