RETURN TRIP CUISINE

VOLCANIC CUISINE

FIRE-GUIDED CUISINE

At LAVA, there is a cuisine of tension and contrast, oscillating between extremes: fire and sweetness, raw and braised, exoticism and tradition.

Fire is omnipresent. Not to impress, but to elevate: octopus with binchotan, Axuria beef on the barbecue, smoked sauces, peanut butter mousselines, hazelnut milk reductions… At LAVA, the flame is an ingredient in and of itself.

And in this kitchen, there is always a memory.
Each plate evokes a journey: black ceviche with merken, veal tartare with chimichurri, place ikejime with green curry, lamb saddle lacquered with dates. A cuisine of return from travel, blended but never confusing. Influences from Latin America, the Pacific Asia, brought back and channeled with the rigor of French gastronomy.

wilfried romain

At LAVA, we don’t follow the recipe. We follow the fire. Wilfried Romain, former Top Chef, creates a free, vibrant, and fiery cuisine inspired by influences from around the world.

Trained alongside Thierry Marx and having worked in the kitchens of Sur-Mesure (2 Michelin stars), L'Orangerie (2 stars), Baudelaire (1 star), and Borago in Santiago (27th World Fifty Best), Wilfried Romain has crafted his style around the globe – from Paris to Melbourne, from Patagonia to Japan.

His approach? A cuisine of fire, tension, contrast.
At LAVA, this translates into powerful, vibrant plates that oscillate between comforting sweetness and unexpected heat. A cuisine of travel return, guided by the fire.

Wilfried does not seek to shock. He seeks to evoke.
He plays with the embers as others do with ink. He tells the story of the world through a sauce, a broth, a seasoning.

At LAVA, we do not follow the recipe. We follow the fire. Wilfried Romain, former Top Chef, crafts a free, vibrant kitchen filled with inspirations from around the world.

Trained alongside Thierry Marx and having worked in the kitchens of Sur-Mesure (2 Michelin stars), L'Orangerie (2 stars), Baudelaire (1 star), and even Borago in Santiago (27th World Fifty Best), Wilfried Romain has built his style across the globe – from Paris to Melbourne, from Patagonia to Japan.

His approach? A cuisine of fire, tension, and contrast. At LAVA, this translates into powerful, vibrant plates that oscillate between reassuring softness and unexpected spiciness. A cuisine of journey returns, guided by the fire.

Wilfried does not seek to shock. He seeks to evoke. He plays with embers as others do with ink. He tells the world through a sauce, a broth, a seasoning.