Filet de Bœuf Rossini
Grass-fed tenderloin, seared foie gras, black truffle jus.
$68
SoHo, New York — Est. 2015
Lumière
Where Light Meets Flavor.
A French-Mediterranean table built on restraint, precision, and one honest ingredient at a time.
Our Philosophy
We cook with less, so flavor can say more.
Lumière was built on a simple discipline: every plate carries one hero ingredient, treated with classical French technique and Mediterranean light. No garnish for its own sake. No noise on the plate. What arrives at your table is exactly what it needs to be — nothing more.
From the Kitchen
Three Dishes, Right Now
Bar Grillé
Mediterranean branzino, saffron beurre blanc, fennel confit.
$52
Soufflé au Chocolat Grand Cru
Valrhona dark chocolate, crème anglaise, gold dust.
$18
The Hand Behind the Table
Chef Élodie Bernard
Trained in Lyon, tempered in the Michelin kitchens of Paris and New York, Chef Bernard opened Lumière in 2015 with one rule: cook less, taste more.
Read Our Story →The Table Is Set.
Tuesday through Sunday, from 5:30 in the evening. Sunday brunch begins at eleven.