The story
Maison Lagure brings a spirit of sharing to La Garenne-Colombes, just west of Paris. The restaurant’s name – “Lagure” – evokes a place of welcome, and the team delivers exactly that: a warm, family-like setting where the kitchen’s short, season-driven menu is designed to be explored in small bites and half-portions. This is cooking that aims for generosity and sincerity, with acidity and bitterness playing subtle roles in each dish.
The restaurant was born from a meeting between restaurateur Salwa Abi Ghanem, a familiar face in the neighbourhood, and chef Julien Dumas, a former chef at Lucas Carton and Saint-James. Dumas, whose cooking is deeply influenced by the sea and a commitment to responsible sourcing, wanted to create a more accessible, free-spirited kitchen. Together with Lucas Boisseau, his former second and now executive chef, they form a duo that has worked side by side for years. Boisseau, who followed Dumas from apprenticeship through several brigades, signs the menu alongside his mentor, blending rigour with generosity.
The menu changes with the seasons, rooted in locally sourced products. The idea is to multiply discoveries: a short card that invites you to taste several dishes, share them, and linger. The kitchen’s approach is both technical and convivial, reflecting the chefs’ shared belief that good food should be unhurried and communal. A notable event – a five-service, four-hands dinner paired with Laurent-Perrier champagnes – hints at the ambition behind the everyday warmth.
Maison Lagure’s modern, honest cuisine has earned a spot in the Michelin guide’s Recommended selection for 2026. The recognition underscores the restaurant’s success in marrying bistronomic tradition with a contemporary, environmentally conscious outlook. It is a place where the chefs’ past in starred kitchens meets the neighbourhood’s desire for a genuine, rooted table.
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