The House
01Philosophy
Lumière opened in 2011 in a former bookbinder’s workshop on the Quai des Célestins. The room is white because the food should be the only colour in it. We cook one menu a night, from what our growers send, and we try to take away more than we add.
02The chef
ÉliseVarenne
Élise grew up above her parents’ bakery in Saint-Malo, and still starts every day at the bread oven. She trained with Michel Bras in Laguiole and spent four years in Copenhagen before returning to Paris to open Lumière at twenty-nine.
She describes her cooking as subtraction: find the best thing on the plate, then remove whatever stands in its way.
03The brigade
Fourteen handsat one pass
Théo Marchal
Chef de cuisine
Inès Haddad
Head pastry chef
Mathilde Royer
Head sommelier
Julien Okafor
Directeur de salle
04Producers
- Les Jardins de SauvageCamille Ferrand grows 180 varieties for us on two hectares in the Yvelines. We plan the year’s menu together each January.
- Pêcherie Le FlochYann Le Floch fishes by line from Île d’Yeu and Guilvinec. He calls the kitchen from the boat.
- Maison GaudryButter and cream from a herd of forty Normande cows, churned the day before it reaches us.
- Ferme de la CorneLamb raised on the causse in Lozère, available for only eleven weeks a year.
- Moulin Sainte-AnneHeritage wheat and rye, stone-ground to order in the Beauce.
- Domaine des SablonsChenin blanc on sand in the Loire, and the verjus we press with them each July.
05Awards
- 2026
- Guide Michelin · Two stars, seventh year
- 2024
- Michelin Green Star for sustainable gastronomy
- 2023
- Gault&Millau · 18/20, Chef of the Year
- 2022
- La Liste · 97 points
- 2013
- Guide Michelin · First star