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Cucina Mutualité

Cucina, you can’t explain it, you can just savour it!

The restaurant

Benvenuto a Cucina Mutualite, the contemporary Italian cuisine of Alessandro Lucassino.
Wines that speak of the beautiful transalpine terroirs. A service as attentive as relaxed. Cucina rhymes with dolce vita.

The dining-room: signed by Jean-Michel Wilmotte

It is a decor à la Ettore Sottsass, the great master of Italian design. Italian down to the smallest detail: the lighting, for example, is by Luca Nichetto and the cutlery is designed by Pininfarina for Mepra. And above all sprinkled with iconoclastic touches from the “knitted cold cuts” of Yuki & Daugthers to the monumental portrait of Catherine de Medici. The light floods in, the very high ceiling further stretches the space and everything makes Cucina a very contemporary trattoria.

La Salle Cucina Mutualité
Cucina Mutualité - Salle


The interior layout was entrusted to the architect, urban planner and designer Jean-Michel Wilmotte who has already signed, for the Maison Ducasse, the renovation of the Spoon restaurant, at the Bourse. In 2012, he already renovated the Maison de la Mutualité where Cucina is located. Wilmotte & associés also worked on the Halle Freyssinet and the Lutetia hotel and designed the Ferrari Sports Management Centre. Currently, his agency is working in particular on the UN House in Dakar and the Paris Saint-Germain Performance Centre.

Cucina Mutualité
Ravioli cacio et pepe

The cuisine: unexpected, delicate, tanto delizioso!

Cucina’s new menu offers lively Italian cuisine, full of freedom and creativity. Chef Alessandro Lucassino subtly creates his contemporary version of typical Italian dishes.

Sardines à la venitienne
Linguine au caviar
Dessert tout agrumes
Artichauts epineux

The team

The chef, Alessandro Lucassino, is Tuscan and very attached to his region. He studied in Grosseto, the largest town in Maremma, in the south of Tuscany. Then he started to work on the Tyrrhenian coast, in Punta Ala and in Follonica (in particular at the Oasi of Mirko Martinelli). One fine day, he joined the Andana in Castiglione della Pescaia, at the time an inn of Alain Ducasse. That’s how, in 2013, he arrived as a clerk at the Jules Verne, in Paris. When he left, three years later, he became a sous chef and then joined, still as sous chef, the Relais Plaza. Then, in fall 2021, Alain Ducasse asked him to work at the Salon des Manufactures, on rue des Petits Champs, in Paris. There again, he proved his inventiveness by succeeding in creating high quality food and ice cream pairings. A talent that did not escape Alain Ducasse, who offered him the opportunity to work at Cucina from January 2023.

Alessandro Lucassino

A lively Italian cuisine, full of freedom and creativity.