Concept

Concept

Concept

Food

Wines

The Concept of LAVA

At LAVA, these are plates that explore other terrains but do not forget their metropolitan roots. Neither in their composition, with products sourced as much as possible in France, even for the most exotic. Nor in their tastes: we are not talking about fusion here, just the globe-trotting touch of the chef.

Rémi Badjoint - Chief Sommelier LAVA Paris
Rémi Badjoint - Chief Sommelier LAVA Paris

Wilfried's cuisine

On the technical side, the menu showcases fire-grilled dishes. From octopus cooked on binchotan to Axuria beef fillet on the barbecue to the smoky flavors that punctuate the menu, the flame plays a central role at LAVA. It's a raw and lively cuisine that gives space to the ingredients, softened by generously sauced, such as the secret 5CM1 with hazelnut milk, or the smoked mousseline with peanut butter.

Food

Wines

The Concept of LAVA

At LAVA, these are plates that explore other terrains but do not forget their metropolitan roots. Neither in their composition, with products sourced as much as possible in France, even for the most exotic. Nor in their tastes: we are not talking about fusion here, just the globe-trotting touch of the chef.

Rémi Badjoint - Chief Sommelier LAVA Paris
Rémi Badjoint - Chief Sommelier LAVA Paris

Wilfried's cuisine

On the technical side, the menu showcases fire-grilled dishes. From octopus cooked on binchotan to Axuria beef fillet on the barbecue to the smoky flavors that punctuate the menu, the flame plays a central role at LAVA. It's a raw and lively cuisine that gives space to the ingredients, softened by generously sauced, such as the secret 5CM1 with hazelnut milk, or the smoked mousseline with peanut butter.