Substance

The story

Substance – Contemporary Italian Cuisine in Paris, Michelin Star

Substance sits on rue de Chaillot in the 16th arrondissement, the first restaurant of Groupe Eclore. Inside, the cooking is contemporary Italian – precise, expressive, bound to the seasons.

The kitchen is helmed by two chefs who previously proved their chemistry at Hémicycle. Flavio Lucarini, still in his early thirties, brings Italian passion and French training from stints at Passerini and Le Gabriel. He builds dishes around bold, clear flavours: a vegetarian ravioli filled with beetroot, or the perennial Cacio e Pepe, executed with a sure hand. Pastry chef Aurora Storari, winner of the 2025 Passion Dessert Award, trained at Mirazur and Clarence; her desserts are inventive, focused on taste above show.

Together they compose a cuisine that is graphic, textured, and meticulous – not decorative for its own sake, but built to surprise through taste. The short menu changes with the market and the chefs’ inspiration, offering a lunch formula, a vegetarian option, and a longer “Substance” tasting path.

In 2026, Michelin awarded Substance one star for high-quality cooking – a recognition that feels earned, not sought. The dining room is calm, the service attentive. This is a restaurant where every detail, from the first bite to the last, holds purpose.