Cyril Lignac on Crafting a Parisian Destination Where Taste, Texture, and Atmosphere Converge

Paris has long known Cyril Lignac as a chef who cooks with instinct as much as precision, but Bar des Prés reveals an especially cinematic side of his universe. Drawing from French heritage, Japanese influence, and years of travel, Lignac shapes dishes that feel both effortless and exacting, wrapped in an atmosphere designed with the same care as a plate’s composition. With two Paris addresses—each pulsing with its own rhythm—he continues to evolve the language of contemporary French dining, weaving in art, craftsmanship, and a sense of play.

In this conversation with Whitewall, he reflects on the emotions that guide his cuisine, the spaces he builds, and the experiences he hopes remain with each guest. 

WHITEWALL: Your restaurant quickly established itself as a must-visit address in Paris. What culinary philosophy guides your cooking?

CYRIL LIGNAC: What guides my cuisine is, above all, pleasure. Whether in Paris, London, Dubai, or more recently Saint Barth, at the Bar des Prés I offer a cosmopolitan, creative, and travel-inspired menu—halfway between French savoir-faire and Japanese exoticism. Each of my locations conveys the restaurant’s identity, with a few exclusive dishes added. In Paris, I’ve opened one address on the Left Bank (Saint-Germain-des-Prés) and another on the Right Bank (Montaigne). Both share the same culinary spirit, décor, and service, while cultivating their own atmosphere.

“What guides my cuisine is, above all, pleasure,”

Cyril Lignac 

WW: How have your origins and your background shaped your approach to flavors and combinations in your dishes?

CL: Originally from Aveyron in the south of France, I grew up surrounded by the pleasures of the table, which naturally led me to become a chef. My roots shaped my relationship to taste: simple, warm, generous cuisine. Later, I had the chance to travel extensively. I opened myself to other cultures, other flavors, and refined my palate.
My cuisine embodies that entire journey. It is simple yet mastered, combining generosity with assured technique, embracing the French culinary heritage as much as my curiosity for the richness of foreign cuisines.

Technique, Emotion, and Seasonality in Balance

WW: People often say that cooking is an art in its own right. How much of your creations rely on intuition, and how much on technique?

CL: Of course, one must master technique—gestures, cooking methods, seasoning. It’s an essential foundation for a successful dish. But I believe above all that cuisine is a matter of sensitivity and emotion. The greatest successes are sometimes the simplest ones. They rely on perfect balance and resonate with the taste of the moment what you feel. That’s where the magic happens.

WW: Your menu evolves with the seasons. How do you find the balance between respecting the product and innovation?

CL: All chefs are committed to working with seasonal ingredients it’s inherent to our craft. Our menu evolves with the products. There isn’t a major change each season, but nearly daily adjustments whenever an ingredient calls for it. The goal is always to offer the highest quality.

Designing an Atmosphere as Intentional as a Dish

WW: The experience in your restaurant goes beyond the plate: atmosphere and aesthetics play a central role. How did you conceive this setting?

CL: I called on the talent of Karl and Olivier from Studio KO for Bar des Prés Montaigne and Lazaro Rosa Violan for Bar des Prés Saint-Barth. Our intention was to pay homage to the glamour of the Golden Triangle, one of Paris’s iconic neighborhoods.

The midnight-blue façade hides a hushed, softly lit interior. Inside, a long marble counter, generous banquettes, and an intimate alcove structure the space. Electric-blue leopard carpet, peacock-green fabric, rattan, deep mahogany woodwork… Every element was designed to embody elegance and modernity.

“Every element was designed to embody elegance and modernity,”

Cyril Lignac 

WW: How does visual art nurture your own culinary creativity?

CL: Art is inevitably a source of inspiration for a chef. A dish must be delicious, but also beautiful. For the Crispy Galette with Avocado and Spiced Crab with Madras Curry, for example, I wanted a very graphic dish to contrast with the restaurant’s clean aesthetic. Visually, the dish evokes technical mastery and meticulousness. I wanted it to be glamorous, almost couture. It took us several months of tests to find the perfect cut.

A Cultural Space as Much as a Culinary One

WW: Your clients come as much for a gastronomic experience as for a cultural one. Was it your intention from the beginning to create a dialogue between cuisine and art?

CL: The bridge between cuisine and art is delicate but natural. We even brought art directly into Bar des Prés Montaigne with a marine-themed work by painter Soazig Héaulme, specially created for the space.

We also paid great attention to the tableware, choosing artisanal and French pieces by Fabienne Rossi, Carole Fraile, Benoit Audureau, Gaëlle Le Doledec, Kim Lê, and Les Guimards.

WW: What memory or striking moment since opening best reflects the spirit of the place?

CL: Each service is different, sometimes business-oriented, sometimes festive. During Fashion Week, that’s when you feel the greatest buzz, the atmosphere is incredible!

WW: Finally, what do you hope your guests take away after dining with you: a taste, an emotion, an image?

CL: For the experience to be unique, cuisine, décor, atmosphere, and service must blend seamlessly. It’s a delicate balance to achieve. I simply hope they remember the experience as a whole and that they want to return.

Expanding the Universe to Saint-Barth

WW: The opening in Saint-Barth marks a new chapter in your universe. Why choose this paradise destination?

CL: Saint-Barth embodies a unique art of living, a festive energy, and an international clientele. Opening a restaurant here means cooking for the world, in a dream setting mythical and authentic. It’s the ideal environment for Bar des Prés!