{"id":43,"date":"2026-09-16T13:32:18","date_gmt":"2026-09-16T13:32:18","guid":{"rendered":"https:\/\/lava-paris.fr\/about\/"},"modified":"2026-10-28T18:29:01","modified_gmt":"2026-10-28T18:29:01","slug":"about","status":"publish","type":"page","link":"https:\/\/lava-paris.fr\/en\/about\/","title":{"rendered":"The chef"},"content":{"rendered":"
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a cuisine of tension and contrast<\/h1>\t\t\t\t<\/div>\n\t\t\t\t
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\u00c0 LAVA<\/em>, You will find a kitchen of tension and contrast<\/strong>, which oscillates between extremes: fire and sweetness, raw and braised, exoticism and tradition.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Fire is omnipresent there. \n<\/br>Not to impress, but to sublimate.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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P<\/span><\/strong>Oulpe with binchotan<\/strong>, Axuria beef on the barbecue<\/strong>, smoked sauces<\/strong>, mousselines with peanut butter<\/strong>, milk reductions in hazelnut<\/strong>\u2026<\/p>

In LAVA, the flame is an integral ingredient.

And in this kitchen, there is always a memory.<\/p>


Each plate evokes a journey:<\/strong><\/p>

Black ceviche with merguez<\/strong>, Beef tartare with chimichurri<\/strong>, Ikejime place with green curry<\/strong>, lacquered lamb saddle with dates<\/strong>.<\/p>

One Travel cuisine<\/strong>, 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t

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CUISINE OF THE RETURN FROM A TRIP<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t
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VOLCANIC KITCHEN<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t
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Cuisine guided by the fire<\/h3><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Wilfried Romain<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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At LAVA, we don't follow a recipe. We follow the fire. Wilfried Romain, former Top Chef<\/em>, creates a free, vibrant and fiery cuisine inspired by the world around us.<\/p>

Trained alongside Thierry Marx<\/strong> and passed through the kitchens of Customized<\/strong> (2 Michelin stars), from the Orangerie (2 stars), from the Baudelaire<\/strong> (1 star), or even Borago<\/strong> In Santiago (27th place in the World Fifty Best), Wilfried Romain has built his style around the world \u2013 From Paris to Melbourne, from Patagonia to Japan<\/strong>.<\/p>

His approach? A cuisine of fire, tension, contrast<\/strong>.
In LAVA, it translates into powerful, vibrant plates that oscillate between soothing sweetness and unexpected sharpness. A cuisine of Return trip<\/strong>, guided by the fire.<\/p>

Wilfried is not looking to shock. He is looking to to mention<\/strong>.
He plays with the embers like others with ink. He tells the world through a sauce, a broth, a seasoning.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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