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Chef Henri Carlier
Chef
- Discipline
- Other
i. Biography
With Old Lyon and Fourvière in view, Henri Carlier’s work at La Villa Florentine begins with produce, seasonality, and the sense of a dining room looking out over a layered city. In 2026, he took up the chef role at the Lyon, France address, shaping a kitchen where the material of the plate and the panorama around it speak in the same measured register.
The Estate
At La Table de La Villa Florentine, Carlier holds the role of Executive Chef. His responsibility extends beyond a single menu: he directs the full gastronomic offering for Villa Florentine in Lyon, France, giving the house a culinary line that runs through its dining experience. That appointment follows time spent working in the kitchens at Lucas Carton. The detail is brief, but it places part of his formation in a serious kitchen environment before his 2026 move into the chef role at La Villa Florentine. The setting matters in concrete terms. The restaurant’s cooking is framed by produce, seasonality, and the panorama over Old Lyon and Fourvière, so the sense of place is not an abstract claim; it is built into how the dining room looks outward and how the kitchen looks to the market.
In the Cellar
Carlier’s method, as expressed at the restaurant, is organized around what the season offers. Produce is the starting material, and the menu structure gives that material room: four courses for a plant-focused discovery, four courses for a regional path, and six courses for a longer movement through regional cooking. The plant-focused side of the work is stated plainly in the Menu en 4 temps « Découverte végétal ». Priced at €90, it gives vegetables and seasonal produce the lead across four courses rather than treating them as support. A second four-course menu, Menu en 4 temps « Découverte de nos régions », is priced at €130. Its title points toward regional discovery, keeping the kitchen’s attention on place as much as on technique. For a longer sequence, the Menu en 6 temps « Echappé dans nos régions » is priced at €160. Across six courses, the regional idea is extended, allowing the meal to move more slowly through the house’s sense of French terrain.
The Bottlings
Read together, the three menus form a clear map of the kitchen: plant life, region, and season. Nothing in that structure needs ornament; the emphasis falls on course length, menu direction, and the material conditions around the table. The four-course « Découverte végétal » is the most direct expression of produce as subject. The two regional menus broaden that view, first in four courses and then in six, with each format giving diners a different measure of time and depth. Carlier’s cooking in Lyon is therefore best understood through these concrete releases rather than through slogans. The work is named by its menus, priced with precision, and tied to the visible geography of Old Lyon and Fourvière.
Profile updated July 2026
FAQ
Asked of Chef
Where does Chef Henri Carlier work?
Since 2026, Chef Henri Carlier has been chef of La Villa Florentine in Lyon, France, and Executive Chef of its restaurant.
What style or method defines Chef Henri Carlier's work?
His kitchen is framed by produce, seasonality, and the panorama over Old Lyon and Fourvière.
What are Chef Henri Carlier's signature releases or dishes?
His named menus include the four-course plant-focused « Découverte végétal » at €90, the four-course « Découverte de nos régions » at €130, and the six-course « Echappé dans nos régions » at €160.
