Hokkaido Scallop, Yuzu Beurre Blanc
A single diver scallop, barely seared, dressed with a foamed yuzu beurre blanc and the faintest ribbon of sea grape.
$48
Course 01 · Sea
Lumière is a sanctuary of contemporary French cuisine, where each course is composed with the precision of music and the patience of a slow sunrise. Seasonal. Singular. Unforgettable.
For more than two decades, Lumière has pursued a single, patient idea: that a meal can be a meditation. We work in close conversation with a small circle of farmers, foragers, and fishermen across the Hudson Valley and the Atlantic coast — each harvest shaping what appears on the plate that very evening.
Nothing is rushed. Stocks reduce for days. Bread is leavened slowly. Sauces are finished à la minute. What reaches your table is the honest, considered expression of a season — translated through craft, restraint, and light.
Étienne Marchand Founder & Culinary DirectorOur seasonal tasting menu is the fullest expression of Lumière — a choreographed journey from sea to earth to fire to sweet, paced for conversation and reflection.
Wine pairings curated by Sommelier Clémence Rousseau are offered at $185 per guest. A non-alcoholic pairing of botanical infusions is available at $95.
A Kumamoto oyster beneath a single pearl of champagne vinegar, opening the palate with brine and bright.
Single diver scallop, foamed yuzu beurre blanc, sea grape — a study in delicacy and acid.
Roasted golden beets, aged sherry gel, smoked crème fraîche, confit egg yolk.
Foraged chanterelles and black trumples, pine oil, fermented mushroom tea, rye crumb.
Single-yolk agnolotti, brown butter, sage, aged parmesan — a 36-hour rested dough.
Forty-day dry-aged A5 wagyu, black garlic purée, charred leek ash, three-day jus.
Twenty-four-month Comté, brown butter walnut crisp, fig mostarda, aged balsamic.
Champagne granita, elderflower foam, cold-pressed cucumber — a pause before sweet.
Warm vanilla custard, brittle tuile, brown butter ice cream, candied garden violet.
Lumière is led by a small, devoted team — each carrying years of training in the world's most demanding kitchens, and each bringing their own quiet voice to the menu.
Founder & Culinary Director
Trained under Joël Robuchon and Alain Ducasse, Étienne founded Lumière in 1998 with a single conviction: that the finest cuisine is the most honest. He has led the kitchen to three Michelin stars for fourteen consecutive years.
Executive Chef de Cuisine
A graduate of The Culinary Institute of America with stages at Noma and Septime, Sofia joined Lumière in 2016. She leads the daily menu and is the principal architect of the restaurant's celebrated fermentation program.
Reservations for the autumn tasting are released six weeks in advance. We seat a single seating per evening, beginning at 5:30 PM, to allow each guest the full unhurried arc of the menu.
We will confirm by email within 24 hours.
Thank you. Our maître d' will personally confirm your evening by email within twenty-four hours. We look forward to welcoming you to Lumière.
Lumière is not merely a restaurant — it is an hour of stillness arranged on a plate. The autumn tasting moved me to tears before the main course had even arrived.
There is a kind of cooking here that resists fashion entirely. Étienne and Sofia cook the way a cellist plays — with full attention, and without hurry.
We celebrated our tenth anniversary at Lumière and have not stopped thinking about the wagyu course. The room glows. The service anticipates. It is perfect.
A discreet townhouse on Madison Avenue, marked only by a single brass lantern at the door. Valet welcomes guests from 5:00 PM.
248 Madison Avenue
New York, NY 10016
Between 38th & 39th
Tuesday – Thursday · 5:30 PM
Friday – Saturday · 5:00 PM
Sunday · 11:30 AM (brunch)
Closed Mondays
Complimentary valet from 5:00 PM
Self-parking · 245 Madison Garage
Subway · 6 to 33rd Street
A single seating. Nine considered courses. An unhurried three hours beneath the soft glow of our dining room. We invite you to join us.