Hémicycle

At Hémicycle, Chef Flavio Lucarini crafts a cuisine that honors Italian culinary traditions while embracing contemporary techniques and presentations. His approach draws direct inspiration from the vibrant markets of Rome, channeling their energy, authenticity, and seasonal rhythms into dishes that feel both familiar and innovative.

Lucarini's culinary philosophy centers on bold, contrasting flavors—specifically acidic, bitter, and spicy notes that create dynamic taste experiences. This approach challenges the palate while maintaining the balance and harmony essential to Italian cooking. Rather than seeking comfort through richness alone, his dishes engage you in a more complex dialogue of flavors.

The menu showcases creative interpretations of Italian classics alongside original compositions. Signature dishes include the raviolo with beetroot, which transforms a humble root vegetable into an elegant pasta course; spaghetti with cuttlefish ink, delivering the dramatic presentation and briny depth characteristic of coastal Italian cuisine; and the roasted lamb saddle with pistachio-bergamot sauce, a dish that exemplifies Lucarini's talent for unexpected flavor combinations. The kitchen also features dishes designed for sharing, like the stuffed quail, encouraging the convivial dining style central to Italian food culture.

The restaurant offers seven different menu options, with prices ranging from €49 to €190 per person (excluding beverages), allowing you to choose an experience that matches your appetite and occasion. The average meal, including starter and main course or main course and dessert, comes to approximately €114. This range reflects the restaurant's commitment to accessibility alongside its gastronomic ambitions.

Lucarini works with premium ingredients, sourcing meats from France, Spain, and the UK while maintaining strong connections to Italian products and techniques. The menu includes vegetarian options and emphasizes local, seasonal produce, demonstrating a contemporary awareness of diverse dietary preferences and sustainable practices.

Aurora Storari's pastry work deserves special attention. As the former pastry chef at Le Clarence, she brings Michelin-starred expertise to Hémicycle's dessert program. Her creations feature unexpected ingredients like Jerusalem artichoke (topinambour), showcasing the same creative spirit that defines Lucarini's savory dishes. The dedicated dessert bar on the first floor allows her work to shine independently, offering you the option to visit specifically for the sweet experience.

The predominantly Italian team in the kitchen ensures authenticity in technique and spirit, while the restaurant's Parisian location and contemporary approach create something distinctly new—a true fusion of two great culinary cultures. Gault&Millau's 14/20 rating confirms that this approach resonates with critics, positioning Hémicycle as a serious player in Paris's competitive dining scene.