Est. 2010 • Paris
Where Cuisine
Meets Art
An extraordinary culinary journey through French haute cuisine, where every plate tells a story of passion, precision, and artistry. Welcome to Lumiere — where memories are crafted one bite at a time.
Crafted with Passion,
Served with Grace
Born in the heart of Paris in 2010, Lumiere was founded on a singular belief: that a meal is more than sustenance — it is an experience that engages all the senses, a story told through flavour, texture, and presentation.
Our culinary philosophy draws from the rich traditions of French haute cuisine, reimagined through a contemporary lens. Every dish on our menu is the result of meticulous sourcing, rigorous technique, and an unwavering commitment to seasonal, sustainable ingredients.
From our intimate candlelit dining rooms to our celebrated tasting menus, Lumiere invites you to slow down, savour, and celebrate the art of fine dining. We do not simply serve food — we curate memories.
Lumiere Signature
The Art of French Cuisine
Signature Creations
Each dish is a masterpiece — carefully composed, artfully presented, and crafted to delight the most discerning palates.
Truffle Risotto
₹2,450Black truffle, aged parmesan, arborio rice, wild herbs
Pan-Seared Salmon
₹3,200Atlantic salmon, lemon beurre blanc, asparagus, capers
Grilled Tenderloin
₹4,800Prime beef tenderloin, red wine jus, truffle butter, roasted vegetables
Lobster Bisque
₹1,850Maine lobster, cognac cream, saffron, chives, toasted brioche
Foie Gras Torchon
₹2,800Duck foie gras, brioche toast, cherry compote, micro greens
Dark Chocolate Soufflé
₹1,200Valrhona dark chocolate, vanilla bean ice cream, gold dust
Today's Chef's Selection
Exclusive creations available only for today. Reserve your experience before they're gone.
Duck à l'Orange
Slow-braised duck confit with orange beurre blanc, wild mushroom duxelles, and haricots verts.
Sea Bass en Papillote
Chilean sea bass steamed in parchment with saffron, cherry tomatoes, olives, and fennel.
Crème Brûlée Tasting
A trio of classic vanilla, lavender honey, and dark chocolate crème brûlée with seasonal berries.
Executive Chef
Chef Antoine Dubois
A Dish Born from
Pure Obsession
"Cooking is not merely a profession for me — it is a devotion. Every ingredient I touch carries the memory of the earth it came from. My greatest joy is when a guest closes their eyes at the first bite. In that moment, the art is complete."
— Antoine
Executive Chef & Co-Founder, Lumiere
Tournedos Rossini
Pan-seared prime beef tenderloin atop toasted brioche, crowned with seared duck foie gras, drizzled with Périgueux truffle sauce and finished with gold leaf.
What Our Guests Say
"Lumiere is in a class of its own. We celebrated our anniversary here and every detail was perfect — from the amuse-bouche to the mignardises. The service is warm yet impeccably refined. Chef Antoine's tasting menu is a spiritual experience."
"I've dined at restaurants across three continents, and Lumiere stands among the very finest. The Tournedos Rossini was transcendent — I could not speak for a full minute after the first bite. A masterpiece of culinary art."
"As a Parisian, I am notoriously difficult to impress. Lumiere not only impressed me — it moved me to tears. The duck confit was prepared with a technique and love I have rarely encountered. Bravo, Chef. Truly extraordinary."
"Our proposal dinner at Lumiere was everything we dreamed of. The staff arranged fresh flowers and a personalised dessert with our names in chocolate. We will never forget this evening — it is the most magical night of our lives."
"I've covered restaurant openings for The New York Times for 20 years. Lumiere is the rarest of things — a restaurant that manages to be both deeply luxurious and deeply human. Come hungry, leave transformed."
Reserve Your
Table
Every great evening begins with a reservation. Secure your table at Lumiere and let us craft an unforgettable experience tailored to every detail of your occasion.
Or call us at +91 12345 67890
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