The saying “Value does not wait for the number of years” has never been as appropriate as it is at Lucas Carton.
A breeze of freedom is sweeping through the temples of gastronomy.
A young chef, Julien Dumas, has the boldness of youth and the kind of future befitting this place of memory, where the past is always combined with the future.
Mr. Dumas was the chef at Domaine des Andéols, Alain Ducasse’s inn at Saint-Saturnin-lès-Apt in the Vaucluse, which he left in 2009 for Le Rech in Paris, where he won over a discriminating clientele. Then he went to Quebec and joined the restaurant Panache at the Auberge Saint Antoine, Relais & Châteaux, before returning to Paris in November 2013 to embark on the Lucas Carton adventure.
Closed the first 3 weeks of August.