Flavio Lucarini

Signature

Flavio Lucarini’s signature dishes map a kitchen built on contrast and exact finishing: Quail with Cherry Kosho & Pepper Aspic, San Marzano tomato with tonka bean ginger and sorrel, and Pigeon with Cherry Kosho mole and eggplant raviolo. Read together, they point to a palate that works with bright acidity, layered spice, and finishes that hold their line after service.

The Recognition The MICHELIN Guide marked Flavio Lucarini’s work there with the 2024 Michelin star and the Passion Dessert Award. Those entries place his leadership in a specific, documented moment, with the record reflecting both technical control and dessert work strong enough to draw separate notice.

The Work

Behind It The cooking associated with Flavio Lucarini moved across contemporary and international techniques, bringing different references into one Paris setting. Rather than committing to a single tradition, the kitchen built its identity through range, with Italian foundations meeting methods and ideas that reached beyond any one national frame. That range is the clearest way to read the food from his time at the restaurant. The dishes carried more than one line of influence, but the final result stayed controlled and coherent. Texture, temperature, acidity, and sweetness were held in careful relation, with the emphasis on balance rather than display.

The Road The move kept Flavio Lucarini in Paris while adding another named address to a career already marked by a Michelin-starred Paris restaurant and a dessert-specific MICHELIN Guide honor. The continuity matters: it is a path that deepened in the same city, building from one recognized setting to the next. Seen that way, the progression reads as cumulative and deliberate, with each step extending the last.