The story
On the heights of the Montagne-Sainte-Geneviève, LAVA brings a new energy to the Paris 5e dining scene. The restaurant’s name is a promise: here, fire is not a tool but a collaborator. Chef Wilfried Romain, an alumnus of Top Chef France, has built a kitchen where flames crackle, smoke dances, and embers shape every plate.
Wilfried Romain’s cooking is a map of his travels. He trained with Thierry Marx at the two-Michelin-starred Sur-Mesure, refined his craft at the two-star L’Orangerie and the one-star Baudelaire, and crossed oceans to work at Boragó in Santiago (ranked 27th on the World’s 50 Best list). From Paris to Melbourne, Patagonia to Japan, he absorbed techniques and flavors that now surface in his own kitchen. His approach is not about shocking diners but evoking memories—a sauce, a broth, a seasoning that transports you somewhere else.
The restaurant shifts its personality between services. At lunch, the mood is that of a classic French bistro, reimagined with a touch of fire and travel. A sunny terrace and a fixed-price menu keep things accessible. In the evening, the experience deepens. The carte blanche menus, named L’Éruption (five courses, 75€) and L’Embrasement (three courses, 49€), are guided by the chef’s instincts and the season’s best produce. For those seeking an even more private affair, the Salon Basalte—a dedicated table d’hôte—hosts up to fourteen guests for a single, shared tasting menu.
LAVA’s bold, personal take on modern cuisine has earned it a place in the Michelin guide, which recommends the restaurant for its living, colorful cooking. The wine list, curated with the same passion the chef brings to fire, is equally noteworthy. Whether you come for a quick lunch or a long evening voyage, the current is clear: LAVA is a restaurant that knows exactly what it is, and where it wants to take you.
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