At Acolytes, every product matters. Behind every plate lies a thoughtful choice, a strong commitment to respect nature and the men and women who cultivate, raise, and transform the ingredients. Far more than cuisine, it is an ethic that begins long before the dish is served.
A sincere cuisine born from respect for the product and the seasons
Seasonality is at the heart of Acolytes’ approach. For Chef Lucas Engel, it is not just about following the calendar but fully embracing natural cycles. Vegetables, fruits, fish, aromatic herbs — everything is chosen according to what the earth and sea offer through the months.
Waste is minimized with a constant concern to value every part of the product. Carrot or celery peels, for example, do not end up in the trash: they become condiments that elevate the plates, revealing creativity in the service of taste and environment.
Local, responsible, and high-quality products
Acolytes’ commitment also reflects in its sourcing choices. The vast majority of products come from France, with a special emphasis on short supply chains and local producers. Even seafood is selected as close as possible, favoring the Atlantic when possible.
Coffee and tea, essential to conviviality at the table, are also carefully chosen: roasted and dried locally, they extend the experience of a cuisine rooted in its territory and aware of its impact.
A gastronomic experience guided by nature
With the opening planned for July 2025, Acolytes promises a culinary adventure in perfect harmony with the seasons. At lunch, two unique menus of 4 or 5 courses invite discovery of the freshness and generosity of the beautiful days. In the evening, the journey continues with 6 or 7 balanced and emotion-rich courses.
The sommelier accompanies each dish with carefully chosen wine pairings or personalized glass tastings to enhance the chef’s work.
True generosity, an art of sharing and connection
For Lucas Engel, generosity at the table is not measured in quantity but in the quality of the relationship. “What touches me is the exchange, mutual understanding. I like to explain what happens in the kitchen, tell the technique, offer a discovery, ask for feedback. That’s when cooking truly makes sense: in the connection.”
Every detail counts, but often it is the intangible that marks the most: a chef’s attention, a shared advice, a sincere look.
Inspirations drawn from childhood and travel
Lucas Engel’s journey is also a source of inspiration. His childhood memories are filled with simple, authentic stews passed down by his grandmother, where patience and taste held a central place. This culinary memory nourishes his cuisine today, generous and emotionally focused.
Moreover, Lucas loves to work with aromatic herbs, true allies to transform an ordinary vegetable into a lively and renewed sensory experience. He cultivates this passion, observing their growth, their scent, their infinite promise.
Open to the world, the chef also draws from international cuisines, with a constant desire to discover and understand cultures: “What happens elsewhere interests me the most.”
