The story
Lucas Carton, at 9 place de la Madeleine in Paris, is a modern cuisine restaurant that holds one Michelin star for 2026. The house has operated since 1839 and faces the Madeleine church, with a dining room that is as much a landmark as the kitchen is a draw.
Hugo Bourny took over the kitchen from Alain Senderens, who had worked in the house for nearly 40 years. Bourny trained with Arnaud Donckele at La Vague d'Or, with Anne-Sophie Pic in Valence, and with Hélène Darroze. His cooking starts from the ingredient and draws on travel, on the Alps and on the coast where he grew up. The dishes are delicate and largely vegetable-led.
Recent menus have included green asparagus from Val d'Oise, marinated in Chartreuse and served with a spruce-shoot ice. Leeks come with golden bream caviar and nasturtium, and beetroot from Perche is paired with Manakara berries. The kitchen works in a clear, precise register, so each plate has few elements.
The dining room is lined with Art Nouveau woodwork by Majorelle, and the building is listed as a historic monument. The sculpted curves of the furniture repeat the same organic lines. The wine list includes Pommery champagne by the glass, and the restaurant offers five- and seven-course wine pairings. A private room and a chef's table are available for smaller groups.
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