Est. 2009 · Paris, France

The Story of
Luminaire

Where memory becomes flavour, and every evening is unrepeatable.

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Our Philosophy

Cuisine as an act
of remembrance

Luminaire was born from a simple conviction: that a great meal is not merely nourishment, but an event that lodges itself in memory — inseparable from the people, the place, and the particular quality of the light that evening.

Chef Émile Beaumont has built Luminaire around this belief, designing menus that are seasonal to the point of obsession, sourcing ingredients from a network of farmers and foragers he has cultivated over two decades, and creating a space where time slows perceptibly.

"Food is the shortest path between strangers."

— Chef Émile Beaumont

Since

2009

Founded

2★

Michelin Stars

1,200

Bottles in Cellar

Years of Excellence

The Space

An Evening at Luminaire

✦

The Main Dining Room

Evening Ambiance

The Chef's Kitchen

Art de la Table

The Wine Cellar

Signature Wagyu

Pâtisserie

Coastal Bounty

Garden Harvest

The Kitchen

Precision, passion,
and a great deal of butter.

Our kitchen operates with the discipline of a brigade and the curiosity of a research laboratory. Every technique is interrogated, every ingredient is questioned, and every dish earns its place on the table only after dozens of iterations.

We work directly with 23 farms and producers across France and India, visiting each at least twice yearly. The relationships we maintain with our suppliers are as important to us as those with our guests.

The People

Our Brigade

✦

Émile Beaumont

Executive Chef & Founder

Trained under Paul Bocuse in Lyon and honed his craft across three Michelin-starred kitchens in Paris and Tokyo. Chef Beaumont returned to found Luminaire with a singular vision: cuisine as emotional memory.

Sophie Laurent

Head Pâtissière

A graduate of École Ferrandi Paris, Sophie spent five years at Ladurée before joining Luminaire. Her desserts are architectural meditations — delicate, precise, and unexpectedly playful.

Jean-Marc Villeneuve

Sommelier & Wine Director

A Master Sommelier with 18 years of experience across Burgundy, Bordeaux, and the Rhône Valley. Jean-Marc curates our 1,200-bottle cellar with obsessive attention to provenance and terroir.

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