The Menton lemon is an institution of southern France. Cultivated in this small French town on the Italian border since the 15th century, this golden fruit is a fixture on local market stalls and in the kitchens of the greatest gourmet chefs.
The story goes back to the 14th century (no less). The first citrus trees were planted in Menton in 1341. It wasn’t until the 17th and 18th centuries that citrus growing really took off. “In 1671, the lemon became so important that Prince Louis I instituted a Lemon Magistrate” mentions the Menton Riviera Merveilles website.
For a century, until the middle of the 19th century, lemon cultivation was at its apotheosis: 35 million of these yellow fruits were exported every year, notably to England, Germany, Russia and North America. The industry went into decline, but was back in the limelight by the end of the 20th century.
A lemon celebrated every year
For 90 years, during the fortnight of February, Menton has hosted the Lemon Festival, also known as Carnaval de Menton. Citrus float parades and entertainment take over the town, alongside an audience of 200,000 who come to celebrate the fruit and have fun with family and friends. Proof of its renown, the Fête du Citron has been recognized by the French Ministry of Culture and included in France’s inventory of intangible cultural heritage in 2019.
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A theme is chosen every year, allowing the experience to be renewed. In 2025, for its 91st edition, the carnival opened the chapter “Journey to the stars”. The poster showed a huge yellow lemon in the middle of a purple galaxy, surrounded by planets and a rocket. The theme was sure to draw visitors into a tangy universe.
The Menton lemon, protected by a label
Menton lemons have been protected by the Indication Géographique Protégée label since 2015. And with good reason. The fruit is distinguished from its counterparts by its elliptical shape, its light yellow color when first cultivated and bright yellow when ripe, its broad white skin and its sweet acidity.
Lemons are grown in the traditional way, harvested by hand from sandy to sandy-clay soils from December to June, thanks to Menton’s 316 days of annual sunshine. The people of Menton pick it when ripe, and generally sell the fruit with a few leaves left on, to guarantee freshness and give it that distinctive touch.
A lemon that has conquered the highest gastronomic spheres
While locals and travelers alike flock to the markets and greengrocers in the summer months, the quality and unique flavors of this lemon have won over some of the world’s greatest chefs. Not least Mauro Colagreco, who runs the Mirazur in Menton, awarded 3 Michelin stars and voted best restaurant in the world in 2019. In the same year, the chef himself became an IGP-accredited producer and joined the association for the promotion of Menton lemons. The chef works with lemons in a variety of ways, some of them original, such as in a lamb chimera.
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Joël Garault was also instrumental in obtaining the label 10 years ago. Paul Bocuse, Alain Ducasse, Joël Robuchon and Guy Martin are just some of the chefs who have succumbed to the flavors of this dish. These culinary artists praise its properties as a perfect match for both savory and sweet dishes. Lemon chicken, lamb confit with lemon, roasted cod or monkfish… Citrus fruit enhances sauces and blends perfectly with meats and fish.
When it comes to desserts, there’s a plethora of possibilities for chefs and food-lovers alike, from traditional lemon tarts to frosted lemons, madeleines and cheesecakes. Something to tantalize the taste buds of young and old alike.
See also: Provence’s most beautiful hotels
Featured photo: © Ville de Menton
