The Lumiere Journal

Stories & Recipes

Mastering the Five French Mother Sauces: A Chef's Deep Dive

At the heart of classical French cuisine lie five foundational sauces — béchamel, velouté, espagnole, sauce tomat, and hollandaise. Understanding these pillars unlocks a universe of culinary possibility. In this article, Chef Laurent walks you through each sauce, its history, and how Lumiere incorporates them into our modern menu.

Chef Laurent Moreau

Head Chef

12 min read 8.4k

Food Stories

Inside the Périgord: Sourcing the Finest Truffles of 2024

Every autumn, our team embarks on a pilgrimage to the Périgord region of France, where the black truffle — "the black diamond" — is harvested with reverence. We go behind the scenes of our truffle sourcing journey, from the oak forests to your plate.

Chef Laurent Moreau

8m5,650

Restaurant News

Lumiere Unveils Its Autumn Tasting Menu — A Celebration of the Season

Our new autumn menu is a love letter to the golden months. Featuring wild mushroom velouté, slow-roasted venison, and a signature pumpkin soufflé, it reflects the richness and warmth of the season. Executive Chef Laurent shares his inspiration and the stories behind each dish.

Élise Beaumont

5m12,300

Food Stories

The Art of Wine Pairing: How Our Sommelier Creates Harmony

A perfectly paired wine does not merely accompany a dish — it transforms it. Our Head Sommelier, Marie-Claire, reveals the philosophy and intuition behind Lumiere's acclaimed wine programme, including the principles that guide every pairing decision.

Marie-Claire Villeneuve

10m4,890

Restaurant News

Sustainable Fine Dining: How Lumiere Is Redefining Luxury Responsibility

True luxury, we believe, must not come at the planet's expense. At Lumiere, sustainability is not a trend — it is a commitment woven into every aspect of our operation, from our farm partnerships to our zero-waste kitchen philosophy.

Élise Beaumont

7m6,730

Recipes

Recipe: Lumiere's Signature Chocolate Fondant with Salted Caramel Core

By popular demand, Chef Laurent shares the recipe for our most beloved dessert — the molten chocolate fondant with a hidden salted caramel centre. Learn the technique that makes this dessert a masterpiece of textures and temperatures.

Chef Laurent Moreau

9m18,200

Travel

Lyon: A Pilgrimage to the Culinary Capital of the World

Before becoming Lumiere's head chef, Laurent grew up eating in the bouchons of Lyon — the traditional Lyonnaise restaurants that define the city's soul. He shares the dishes, memories, and chefs that shaped his palate and philosophy.

Chef Laurent Moreau

11m7,100

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Stories & Recipes

Mastering the Five French Mother Sauces: A Chef's Deep Dive

Inside the Périgord: Sourcing the Finest Truffles of 2024

Lumiere Unveils Its Autumn Tasting Menu — A Celebration of the Season

The Art of Wine Pairing: How Our Sommelier Creates Harmony

Sustainable Fine Dining: How Lumiere Is Redefining Luxury Responsibility

Recipe: Lumiere's Signature Chocolate Fondant with Salted Caramel Core

Lyon: A Pilgrimage to the Culinary Capital of the World

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