EnglishEnglishÀ LAVA, You will find a kitchen of tension and contrast, which oscillates between extremes: fire and sweetness, raw and braised, exoticism and tradition.
POulpe with binchotan, Axuria beef on the barbecue, smoked sauces, mousselines with peanut butter, milk reductions in hazelnut…
In LAVA, the flame is an integral ingredient.
And in this kitchen, there is always a memory.
Each plate evokes a journey:
Black ceviche with merguez, Beef tartare with chimichurri, Ikejime place with green curry, lacquered lamb saddle with dates.
One Travel cuisine, A blend of cultures, yet never confused; influences from Latin America and the Pacific region are brought together and channelled with the rigour of French gastronomy.
At LAVA, we don't follow a recipe. We follow the fire. Wilfried Romain, former Top Chef, creates a free, vibrant and fiery cuisine inspired by the world around us.
Trained alongside Thierry Marx and passed through the kitchens of Customized (2 Michelin stars), from the Orangerie (2 stars), from the Baudelaire (1 star), or even Borago In Santiago (27th place in the World Fifty Best), Wilfried Romain has built his style around the world – From Paris to Melbourne, from Patagonia to Japan.
His approach? A cuisine of fire, tension, contrast.
In LAVA, it translates into powerful, vibrant plates that oscillate between soothing sweetness and unexpected sharpness. A cuisine of Return trip, guided by the fire.
Wilfried is not looking to shock. He is looking to to mention.
He plays with the embers like others with ink. He tells the world through a sauce, a broth, a seasoning.
