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Since 1839, Maison Lucas Carton has embodied French gastronomic excellence.
Born under the name "La Taverne de France" in 1860, the restaurant owes its fame to
its Art Nouveau woodwork sculpted by Majorelle, listed as a Historic Monument.
Two centuries of gastronomic history opposite the Madeleine.

A Gastronomic Restaurant

The restaurant's official inauguration dates back to the construction of the building by the architect Charpentier in 1839. However, it was in 1860 that its new owner, Monsieur Augis, christened it "La Taverne de France," which became a popular spot for all of Napoleon III's Paris. His successor, Scaliet, gave the restaurant its defining character by calling it "Lucas" in 1880, but most importantly by commissioning Majorelle to create the sculpted wood paneling that adorns the restaurant, thus making it a masterpiece of Art Nouveau and attracting art lovers from all over the world. Between the two world wars, Monsieur Carton acquired the restaurant and added his name to that of the establishment. Since 1924, Lucas Carton has faced the Madeleine.

The official inauguration of the restaurant dates back to the construction of the building by architect Charpentier in 1839. But it was in 1860 that its new owner, Monsieur Augis, christened it "La Taverne de France," which would become the fashionable spot for all of Napoleon III's Paris. His successor Scaliet gave the restaurant its defining character by calling it "Lucas" from 1880 onwards, but above all by commissioning from Majorelle the carved woodwork that adorns the restaurant, thus making it one of the masterpieces of Art Nouveau, attracting art lovers from around the world. Between the two wars, Monsieur Carton acquired the restaurant and added his name alongside that of the establishment. Since 1924, Lucas Carton has faced the Madeleine.

A HISTORIC HOUSE

Since 1839, Lucas Carton has embodied Parisian excellence. From the "Taverne de France" under Napoleon III to the Lucas Carton of today, this institution opposite the Madeleine still captivates with its Art Nouveau woodwork by Majorelle. Three Michelin stars in 1933, the Senderens revolution in 1985, the Pommery association in 1998: each era has left its mark on its identity. Today, Chef Hugo Bourny perpetuates this legacy, marrying tradition and modernity in a setting where gastronomy and art dialogue harmoniously.

Since 1839, Lucas Carton has embodied Parisian excellence. From the "Taverne de France" under Napoleon III to the Lucas Carton of today, this institution opposite the Madeleine still captivates with its Art Nouveau woodwork by Majorelle. Three Michelin stars in 1933, the Senderens revolution in 1985, the Pommery association in 1998: each era has left its mark on its identity. Today, Chef Hugo Bourny perpetuates this legacy, marrying tradition and modernity in a setting where gastronomy and art dialogue harmoniously.

An emblematic heritage

Nothing is more beautiful than the meeting of two worlds. Crossing centuries, enduring, reinventing itself, the before, the after. Upon entering Lucas Carton, the imposing Art Nouveau setting impresses those who venture there for the first time. A listed restaurant, entirely decorated with woodwork by Majorelle, it remains one of the oldest establishments since 1900 in Paris.

The undulations and aesthetic of the furniture's curves evoke this flamboyant nature. The ensemble adorns the dining room magnificently, in understated luxury, where the organic revives the history of this enchanting setting.

Nothing is more beautiful than the meeting of two worlds. Crossing centuries, enduring, reinventing oneself, the before, the after. Upon entering Lucas Carton, the imposing Art Nouveau setting impresses those who venture there for the first time. A listed restaurant, entirely decorated with woodwork by Majorelle, it remains one of the oldest establishments since 1900 in Paris.

The undulations and aesthetic of the furniture's curves recall this flamboyant nature. The ensemble adorns the dining room magnificently, in understated luxury, where the organic revives the history of this enchanting setting.

The Chef

Hugo Bourny

The Chef

What a monumental challenge to follow in the footsteps of Alain Senderens, who remained at the House for nearly 40 years! For his first position under his own name, Chef Hugo Bourny honors his role with the utmost grace. For over 15 years, he has learned from the best - Arnaud Donckele at La Vague d'Or, Anne-Sophie Pic in Valence, then Hélène Darroze - forging an elegant and modest personality. Within a generation of charismatic chefs, he distinguishes himself through his subtle confidence rather than flashy demonstrations, effortlessly establishing his undisputed status within the House.

His culinary vision? An adventure between Man and produce, where recipes are born reflecting sometimes his journey and roots, sometimes his mood or the emotion of a moment. To honor this legendary venue and its Majorelle woodwork, he needed to imagine a cuisine delicate and plant-based enough, gentle yet striking. A modern vision of nature where memories of vanilla-scented travels meet matricaria chamomile picked in the Alps, where rosehip berries collide with fish from La Rochelle where he grew up.

On the menu, green asparagus from Val d'Oise marinated in Chartreuse with young spruce shoot ice cream, leeks from our market gardeners with sea bream caviar and nasturtium, beetroot from Perche with Manakara berries. Here unfolds a cuisine of evident emotion, of striking intuition, for a magnified and transcended nature.

An exceptional team

Orchestrated with passion

At Lucas Carton, excellence is experienced in many ways. In the kitchen, Chef Hugo Bourny counts on his Sous-Chef Henri Carlier, his Pastry Chef Sylvain Goujon, and an entire talented team, where rigor blends with creativity to create dishes that are both precise and inspired.

In the dining room, Restaurant Manager Marie-Jeanne Ramel inspires a fresh and elegant energy. Alongside her, Maîtres d'hôtel Daphné Durlak and Charlotte Carlier embody the art of attentive and natural service, while Head Sommelier Romuald Ravillon enhances the experience with a remarkable wine cellar. From the kitchen to the dining room, each member of the team strives to create a harmonious and sincere atmosphere. Together, they orchestrate an experience that combines refinement, fluidity, and warmth, true to the spirit and history of the establishment.
A bond of excellence with Maison Pommery

our cellar

A bond of excellence with Maison Pommery

Evolving at the heart of the Vranken-Pommery Monopole group universe, Lucas Carton shares with Champagne House Pommery the same commitment to quality and creative boldness. From cellar to table, this encounter celebrates the art of living and the pleasure of the moment, pairing the elegance of Pommery cuvées with the Chef's contemporary and inspired cuisine. At Lucas Carton, Pommery champagne reigns supreme but not exclusively. The House's cellar holds 700 references, including very fine and rare allocations for food and wine pairings of beautiful emotions. A collection of vintage cuvées dedicated to connoisseurs offers a journey through time following the history of Champagne, from 1874 with Madame Pommery's Brut Nature. The iconic Pommery Louise Nature 2006 and Louise 2005 cuvées sit alongside exceptional references such as Domaine Leflaive in Burgundy, Matthieu Barret in Cornas, or Domaine Saint Cosme in Gigondas. A selection is available by the glass thanks to the Coravin system, for sublime moments of eternity.
9 place de la Madeleine, 75008 Paris

Opening hours: Tuesday to Saturday
Lunch 12pm-1:30pm | Dinner 7:30pm-9:30pm

Contact:
01 42 65 22 90 | restaurant@lucascarton.fr

Access:
• Metro: Madeleine (lines 8, 12, 14) - immediate access
• Bus: Line 84 (stop in front of the restaurant)
• Taxi: Boulevard Malesherbes station (100m)
• Parking: Saemes Madeleine-Tronchet

No valet service - Pets not allowed
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