At Lucie, hospitality is deeply personal. Named after restaurateur Yannick Bigourdan’s grandmother, everything about this Michelin-recommended restaurant is rooted in Bigourdan’s experiences and expertise. In this conversation, Bigourdan reflects on his upbringing in the south of France, the values that shape Lucie and his creative partnership with executive chef Arnaud Bloquel.
What inspired you to name your restaurant after your grandmother?
Bigourdan: “Lucie, my grandmother, was a strong, graceful woman who embodied warmth, calm and generosity. She had this quiet magic about her, and every meal she cooked felt like an embrace. Naming the restaurant after her felt natural; it was my way of grounding a modern French restaurant in something deeply personal and emotional. Lucie represents my heritage and the timeless values of hospitality: sincerity, care and connection.”
How did your upbringing in the south of France shape your relationship with food and hospitality?
Bigourdan: “Growing up in the south of France, food wasn’t just nourishment—it was the rhythm of life. Markets, Sunday lunches, family gatherings—they were all about sharing. I learned that hospitality is an act of love. That sense of generosity, of taking pleasure in making others happy, is something I’ve carried with me into every restaurant I’ve opened or any dinner I have hosted.”
How do you hope guests feel the moment they walk into Lucie?
Bigourdan: “I want them to exhale, to feel a shift—like they’re stepping into another world where every detail has been considered but nothing feels forced. My dream is that guests leave with a sense that they were genuinely cared for.”
Tell us about working with executive chef Arnaud Bloquel.
Bigourdan: “Arnaud brings a rare balance of technical mastery, instinctive creativity and huge generosity. He’s deeply rooted in French tradition but has this sunny sensibility from Guadeloupe that brings freshness and joy to the plate. Together, we’ve built a dialogue. My role is to ascertain the emotional framework of Lucie, and his is to express it through flavour, artistry and his own personality.”
How do you strike a balance between traditional French roots and contemporary style on the menu?
Bigourdon: “We approach tradition as something to honour, not imitate. Arnaud and I often ask: ‘What would this dish look like if it were created today, in Toronto, with local ingredients?’ We blend classical foundations—sauces, techniques, structure—with contemporary lightness and creativity. The result feels unmistakably French but with a Canadian touch.”
How do sustainability and responsible sourcing fit into the picture at Lucie?
Bigourdan: “We take a very local, pragmatic approach. Most of our ingredients come from Canada, with some from farmers and producers we know personally. Sustainability, for us, means respect—for the product, for the people behind it and for the guest who will experience it.”
What has been your proudest moment since opening Lucie?
Bigourdan: “Being recognized by the Michelin Guide in our first year was incredibly validating—not just for our team but for every person who believes in Lucie. But my proudest moments are quieter: watching guests linger for hours, sharing a great laugh with chef Arnaud after service, realizing that we’ve built something that touches people’s hearts.”
If your grandmother could visit Lucie today, how do you think she’d react?
Bigourdan: “She would probably smile but not comprehend fully what this restaurant really means for me—she was way too humble. She would also think that it is way too beautiful and that the food is too pretty. But I think she’d be proud. She’d recognize the spirit—the warmth, the care, the soul of her kitchen—alive and well so far away from home.”
