Lucas Carton

Venturing over the threshold of this iconic historic establishment adorned with its famous carved woodwork by Majorelle is always a treat. Chef Hugo Bourny (who has worked at Marsan, Pic and La Vague d'Or, to name but a few) strives to replicate the house’s Art nouveau decor in his recipes. He rolls out a personal, creative score with a veggie focus, each dish of which is defined by an aromatic, spicy or acidic theme. Crisp, frank, forthright flavours that hit the spot every time. You may be interested to know that you can also pop in for tea (goûter)!

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