Our Story · Since 2018

A small kitchen with a long story

Name: Lumière
Address: 14 Rue Saint-Michel, Old Quarter, 75004, FR
Price range: $$$

What started as a six-table room above a bakery became the dining room you'll find tonight. The crew has grown a little, the menu has grown a lot — but the idea hasn't moved an inch.

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Our History

From a borrowed kitchen to a steady room

A short walk through the years that shaped Lumière — the moves, the people, and the meals that pushed us forward.

2018

Six tables and a borrowed oven

Camille opened the first room above a bakery on Rue Saint-Michel. One menu, two seatings a week, and a guest list written in pencil.
2020

The valley pantry

Forced to slow down, we drove deeper into the valley and built relationships with the producers whose names now sit on every menu.
2022

A room of our own

We moved into the current dining room — twenty-six seats, an open pass, and a cellar that finally had room to breathe.
2024

The chef's counter

Six new seats at the pass and a tasting menu built around what comes off the line that night. The closest you can sit to the work.
2026

Where we are now

A small, steady crew, a seasonal menu, and the same idea we started with — make the kind of dinner you'd want to be invited to.

Our Mission

Why we open the doors every night

A simple idea, held onto stubbornly — and three things we keep promising ourselves as we try to live up to it.

To cook the kind of dinner you'd want to be invited to — honest food, treated carefully, served in a room that feels like it's been waiting for you. — Camille, Chef & Owner

Cook with intent

Every plate answers a question: where did it come from, why tonight, and what does it taste of. If we can't answer, it doesn't leave the pass.

Host, don't perform

The dining room is a place to be looked after, not looked at. We make space for the conversation at your table to be the main event.

Leave it better

Better for the producers we buy from, the crew who cooks the food, and the small corner of the city we've been lucky enough to settle into.

Our Team

The people behind the pass

A small crew who've been cooking, pouring, and hosting together long enough to finish each other's sentences — and occasionally each other's plates.

Camille Aubert

Chef & Owner

Trained in Lyon, steady on the pass since 2018. Writes every menu and still tastes every sauce that leaves the kitchen.

Henri Laurent

Sous Chef

Runs the hot line with an unshakable calm. Quietly responsible for the short ribs you can't stop thinking about.

Sofia Navarro

Pastry Chef

Believes dessert should feel like the best conversation of the night. Churns ice cream every morning at seven sharp.

Marco Bianchi

Head Sommelier

Built the cellar from a single shelf to six hundred bottles. Happiest recommending something you've never heard of.

Lena Okafor

Dining Room Manager

Remembers your table, your drink, and the story you told her last December. The reason the room feels the way it does.

Theo Martin

Bar Manager

Makes a martini worth walking across town for. Writes the seasonal cocktail list with the same care the kitchen writes its menu.

Find Us

A quiet corner of the old quarter

Tucked behind the cathedral square, a few blocks from the river. Close enough to walk from anywhere in the centre.

Lumière

Address 14 Rue Saint-Michel Old Quarter, 75004 Lyon
Reservations +33 4 78 12 34 56 Daily, 10:00 — 22:00
Email [email protected] We reply within a day
Hours Wed — Sat · 18:00 — 23:00 Sunday lunch · 12:30 — 15:00

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Old Quarter

What We Believe

The things we won't compromise on

A short list, plainly said. The ideas behind every plate, every pour, and every table we set.

Seasonality

The menu follows the harvest, not the calendar. If it isn't ready this week, it isn't on the plate.

Provenance

We know the farms, the boats, and the names behind them. Most of our pantry travels less than an hour to get here.

Craft

Slow techniques, made by hand, in a kitchen that takes the time. The shortcuts are the first thing we cut.

Hospitality

The room should feel like a friend's house — generous, attentive, and never theatrical. You came for dinner, not a performance.

Stewardship

Less waste, more whole-ingredient cooking, and a kitchen that's lighter on the land than it was last year.

People First

A four-day kitchen week, fair pay, and a crew we want to keep. The room can only be as good as the people in it.

Come see the room

The best way to understand any of this is to sit down at one of the tables. We'd love to have you.