The name refers to the long history of this restaurant: Robert Lucas set up his "Taverne Anglaise" here in 1732; Francis Carton joined their two surnames together in 1925 to come up with the new identity of Lucas Carton, which went on to be awarded three Michelin stars in the 1930s; Alain Senderens, who in 2005 decided to give it his own name in order to fully relaunch it. Today, the establishment has discreetly adopted the new codes of contemporary fine dining. Chef Hugo Bourny (who has worked at Marsan, Maison Pic and La Vague d'Or, to name but a few) knows how to bring out the essence of fine ingredients with his instinctive cuisine, which draws on the very best of France's terroir – a special mention for the vegetables grown by small-scale farmers. The story continues for this iconic restaurant.