Lucas Felzine

Petits Parisiens Chef

Lucas Felzine, chef at Les Petits Parisiens in Paris’s 14th arrondissement, trained at some of France’s most renowned restaurants, from Ze Kitchen Galerie to L’Arpège, as well as La Dame de Pic and the Shangri-La Paris. Today, he creates contemporary French cuisine that is inventive and sensitive, guided by the ingredients, the season, and the emotional impact of flavor.

Having trained under renowned chefs such as William Ledeuil, Alain Passard, Anne-Sophie Pic, and Philippe Labbé, Lucas Felzine has forged a career marked by high standards and curiosity. Also involved in the development of Nikkei cuisine in France, he is now cultivating a highly personal approach to gastronomy.

For him, cooking is above all a living language. Each dish is conceived as a balance between ingredients, seasonality, technique, and emotion. Inspired by plant-based ingredients, fermentation, acidity, and fire, he seeks meaning rather than mere effect, creating contemporary cuisine designed to leave a lasting impression on the palate.