Style : modern, creative and sensitive. Between Japan and Peru with french traditionnal base
Signature dishes : Tiradito of tuna marinated with sake, huacatay yogurt and condiment passion coffee –
Pigeon of Mesquer lacquer with rhubarb and angelica, cream of spinach with huacatay condiment with angelica
Lucas began his career in 2008 with William Ledeuil, and then joined Alain Passard‘s team at the Arpège 3-stars restaurant. He continues to improve at the Shangri-la then at La Dame de Pic with Anne-Sophie Pic and finally with the brothers Mavrommatis before opening his own restaurant in 2014: UMA.
Nikkei inspired cuisine, between Japan and Peru with always a traditional French cuisine base.
Uma as Umami the 5th flavor, association of acid, sweet, salty and bitter. When these four flavors are well metered, it is possible to create in the customer a desire to want more and to make him discover a flavor that if the customer does not know it seems familiar to him.
Uma means horse in Japanese and water in Quechua which is the most spoken dialect in Peru. Lucas likes to say that his cuisine must be as fluid as water while being straddled between the two countries.
Sensitive cuisine, Lucas wants to forget the outside world when his costumers enter in his restaurant and make them spend an unforgettable moment. Each dish has its own history and for the Chef, each dish is therefore unique by its flavors but also by the one who prepares it.