Florian Favario at the Lutetia: we tried the two-star chef's menu

The Mandarin Oriental Lutetia, the only luxury hotel on the Left Bank in Paris's 6th arrondissement, invites us to discover an exceptional culinary residence until November 29, 2025. Florian Favario, the two-Michelin-starred chef of the Auberge de Montmin, has come down from the Savoyard mountains to settle in the heart of Saint-Germain-des-Prés and share his contemporary vision of regional cuisine. This third and final residency of the year at the Lutetia promises wonderful culinary discoveries from the lakes and mountains, transposed to the heart of Paris. We had the chance to try this exceptional menu and we'll tell you all about it.

At 40, Florian Favario embodies a generation of chefs who have chosen to return to their roots after shining in the greatest palaces. Trained at a very young age by Laurent Petit at Le Clos des Sens in Annecy, he then gained experience working with Michel Rostang, Thierry Marx, and Eric Frechon. His international career has taken him to London, the United States, Japan, and Australia. But in 2019, he decided to return home with his wife Sandrine Deley to take over the Auberge de Montmin at the Col de la Forclaz. He earned his first star in just seven months, followed by a second in 2023, accompanied by a Michelin green star for his environmental commitment.

The Savoyard chef's philosophy can be summed up in a few words: no suppliers, only local farms that he visits himself to select his products. Lamb and piglets, vegetables from the garden, and seasonal fruits make up his gourmet palette, which he enhances with flowers, plants, and wild herbs harvested in the mountain pastures. Wild thyme, sage, oregano, agastache, and hyssop are among the aromatic touches that add a poetic dimension to his technically flawless dishes. The Michelin Guide praises this masterful work, presented in walnut containers designed by the chef himself.

Where is this gastronomic residency taking place?

The residency takes place at the Le Saint-Germain restaurant, Tuesday through Saturday for dinner only, under the spectacular colorful glass roof designed by Fabrice Hyber. This contemporary work of art creates a friendly and vibrant atmosphere, perfect for showcasing this high-altitude cuisine. The Art Nouveau and Art Deco setting of the palace, located on Boulevard Raspail, adds a historical dimension to the experience. Founded in 1910 by the Boucicaut family, owners of Le Bon Marché, the Lutetia has welcomed figures such as Picasso, Matisse, and Charles de Gaulle. Renovated in 2018 by architect Jean-Michel Wilmotte, in April 2025 it became the Mandarin Oriental group's second Parisian establishment.

A detail that makes all the difference: Sandrine Favario, maître d'hôtel at the Auberge de Montmin and the chef's indispensable right-hand woman, was on hand to prepare the teams. The chef travels back and forth between Paris and Haute-Savoie: he returns to the Lutetia at the beginning of the week to orchestrate the Parisian residence, then goes back up to Haute-Savoie for his restaurant in Talloires-Montmin, which is open from Wednesday to Sunday. This organization allows him to maintain quality in both establishments simultaneously.

What did we try from Florian Favario's menu?

For his residency at the Lutetia, Florian Favario offers an à la carte tasting menu that transports you from late autumn to early winter. Among the signature creations on offer are a revisited pot-au-feu with a bone marrow candle, a delicate beetroot and Arctic char charcuterie, and a frosted chartreuse that promises a delightful taste experience. This mountain cuisine is expressed with finesse and creativity, far from the clichés of tartiflette and raclette.

We start with a delicious cheese brioche that pays tribute to the region, accompanied by a sorrel appetizer that awakens the taste buds. 

It's impossible to start without mentioning the onion soup in the spirit of a pot-au-feu (€26), a true signature dish of this residence. Served with a crouton topped with aged Comté cheese and a marrow candle, it is a gourmet tribute to the classics of French cuisine, revisited with the chef's signature elegance. The marrow melts delicately in the fragrant broth, the Comté cheese brings its fruity and powerful character, while the soup itself reveals all the finesse of a pot-au-feu broth. It is comforting, generous, and technically flawless.

We particularly loved the juniper-smoked beetroot (€29), accompanied by horseradish cream and parsley oil. This dish perfectly embodies the chef's cuisine: seasonal vegetables enhanced by masterful cooking techniques and bold combinations. The acidity of the parsley oil pleasantly awakens the smoky flavor of the beetroot, while the horseradish cream adds a little spice that makes all the difference. It's exactly what you'd expect from contemporary regional cuisine: simple ingredients enhanced by exceptional skill.

The tender crayfish with its tangy crispy biscuit (€42) also won us over. The melt-in-the-mouth texture of the crayfish contrasts with the crunchiness of the biscuit, a beautiful technical demonstration that pays tribute to the lake products of the Annecy region. 

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The confit Arctic char (€39) served with baby spinach and a pike egg sabayon celebrates the noble fish of Lake Annecy.

Don't miss the milk-fed veal (€59), accompanied by crispy sweetbreads with Jerusalem artichokes. The whole roasted veal chop is a real sharing dish, which the chef is particularly fond of. The celeriac millefeuille, to be eaten layer by layer, and the root vegetables cooked in a mousse crust once again demonstrate his ability to revisit Savoyard classics with a modern twist and respect for the product. It's sophisticated, rich in flavor, and comforting without being heavy.

And then there's the chef's signature dessert: warm chocolate cake with cocoa sorbet and fleur de sel (€20). It's decadent, it's nostalgic in the best sense of the word, with a molten center that takes us straight back to childhood. The cocoa sorbet with fleur de sel adds a touch of bitterness and freshness that perfectly balances the richness of the melted chocolate. It's a dessert that reconciles haute cuisine with the simple, comforting pleasures of chocolate.

How much does this gastronomic experience cost?

The menu consists of à la carte dishes ranging from €26 for the signature starter (onion soup in the style of a pot-au-feu with old Comté cheese croutons and marrow candle) to €59 for the main course. Desserts are available for €20. The full tasting menu allows you to discover all of the chef's creations in a harmonious progression. Expect to pay around $150 to $200 per person for a complete experience with signature dishes.

The Lutetia's wine list is the perfect accompaniment to these Savoyard creations, with a fine selection of French wines, particularly those from Savoie, which pair naturally with this mountain cuisine. The service is impeccable, befitting this historic palace in Saint-Germain-des-Prés.

Why should you book now?

This gastronomic residence is temporary and ends on November 29, 2025. Tables are limited and word of mouth is already spreading among Parisian foodies. Florian Favario is a rising star, awarded two Michelin stars and a green star for his commitment to sustainability. Being able to sample his cuisine in Paris, in the exceptional setting of the Mandarin Oriental Lutetia, without having to climb up to the Col de la Forclaz in Haute-Savoie, is a rare opportunity.

The chef has successfully transposed the soul of his mountain inn to this Parisian palace. You'll find the same generosity, the same dishes designed for sharing that create a convivial atmosphere, and the same instinctive cuisine that evolves with the seasons and the produce that nature has to offer. The recipes are executed with the same technical rigor as at the Auberge de Montmin, served in the famous walnut bowls designed by the chef himself.

If you're looking for a gourmet restaurant for a special occasion, to discover a Michelin-starred talent in residence, or simply to treat yourself to exceptional Savoyard cuisine in the heart of Paris, hurry up and reserve your table at Le Saint-Germain. Florian Favario's residency at Le Lutetia is a bit like bringing the mountains to us, with their alpine pastures, fine produce, and philosophy of good eating that does us so much good. In short, it's a wonderful discovery to be made before the chef returns to his mountains at the end of November.

To prolong the Lutetia experience, discover the century-old history of this legendary palace and the 2025 Christmas log by pastry chef Nicolas Guercio.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.