The Restaurant Group Shaking Up Downtown Manhattan’s Dining Scene
A trio of West Village restaurants are gems waiting to be discovered.
Yohann Pecheux and Gérald Barthélémy of St. Tropez, Lume, and Mino Brasserie.
Yohann Pecheux
Given my job as a lifestyle writer who covers the latest news on travel, fashion, food, and more, I like to consider myself a person who’s on the pulse of what’s trending and worth the hype.
On the restaurant front specifically, I’m the person who lets everyone in on what’s hot, the reservations to get or not, and the secret spots to visit before word of them is out.
How is it that I missed a trio of gems in the West Village where the vibe is buzzy, the food is excellent, the prices are reasonable, and the unpretentious service hits the mark? Now, I'm plugged in. Let me introduce you to the Italian eatery Lume, the Parsian-leaning Mino Brasserie, and the Provencal-influenced wine bar St. Tropez—three restaurants that transport you to the very places they’re inspired by.
St. Tropez is a nod to Provence.
I’ve become something of a regular at these establishments and give this praise based on my firsthand experience. These are cool spots with a cool crowd to match and are always packed. As I told Yohann the last time I was at Lume for dinner, the restaurant is one of “happy places.” You hear about hard-to-get reservations at places like Balthazar or Carbone, but a table at any of the three is equally hard to score, most of all on weekends.
But behind any great restaurant, there’s a story to match, and Lume, Mino Brasserie, and St. Tropez are no different.
They’re owned by Yohann Pecheux and Gérald Barthélémy.
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Yohann is from Provence and moved to New York 12 years ago with dreams of having a restaurant. “I started out as a busser and just kept grinding until that dream became real,” he says. “The West Village has a special place in my heart—it’s where my journey in the city started, which is why all my spots are rooted right there.”
Gérald is a chef who oversees the cuisine at all of the restaurants. He honed his skills under the renowned chef Éric Briffard at Hotel Vernet in Paris and comes from a small village in the heart of France. Gérald has been passionate about cooking since his early childhood and earned a Michelin Star in 2010 as the Executive Chef of the seafood-centric Le Cinq restaurant in Paris.
I caught up with Yohann recently and learned more about their ventures. Our interview, which I edited for length and clarity, follows.
Mino Brasserie is all about Parisian classics.
Mino Brasserie
Tell me about your restaurants and the concept for each.
St. Tropez Wine Bar will always have a special place in my heart. Gerald and I poured everything we had into making it happen—time, energy, money, all of it. I had $300 left in my bank account. We really went all in.
But it paid off—St. Tropez has become a bit of a staple in the Village. Gerald curates a menu that brings the flavors of the south of France to life. The vibe is super laid-back, with more than 30 wines by the glass, so there’s something for everyone, no matter your budget. It’s the kind of place where you can just be yourself, relax, and enjoy- welcoming, cozy, and always buzzing with good energy.
After that, we opened Mino Brasserie—our take on the Parisian dining experience. Using everything we learned from St. Tropez, we wanted to create a spot that felt like stepping into a true French brasserie. What I’ve always loved about brasseries back home is how they bring people together—from CEOs to construction workers, everyone shares the same space, the same table vibe.
Then came Lume West Village, and that one was a whole new kind of challenge. It used to be Extra Virgin—a neighborhood icon—so the bar was set pretty high. Since we already had two French concepts going, we wanted to take a new path. My wife’s Italian, and I’ve always been connected to the Italian community (Gerald’s grandma was Italian too), so we figured, why not bring something new to the table? That’s how Lume was born—an Italian restaurant with a bit of a French twist.
Lume’s already making waves as one of the trendiest spots in the Village. The cocktail program is fire, thanks to our talented bartenders, and the space itself is unique—there’s a U-shaped bar right in the center, which, as far as I know, is the only one like it in the neighborhood. It gives the place a social, lively energy that’s hard to beat
What sparked your entry into the restaurant industry?
I’ve loved this industry since I was young. There’s just something special about working nights—the vibe, the people, the energy. You meet all kinds of interesting characters, and no two nights are ever the same.
I got kicked out of high school at 15 for skipping too many classes. My dad wanted to teach me a lesson about the “real world,” so he made me get a job as a dishwasher in a restaurant. Joke’s on him though—because instead of hating it, I totally fell in love with the restaurant life. What was meant to be punishment ended up being the beginning of everything for me.
The outside of Lume.
What was the core inspiration behind opening your first restaurant? How did that initial vision evolve into the group you have today?
The idea for St. Tropez had been stuck in my head for a few years before it finally opened. Honestly, I was kind of obsessed with how I was going to make it happen. While I was bartending, I paid attention to everything—what people liked, how different spots were run. It all just stuck with me and kept feeding the vision.
I wanted to create a place where people could relax, have a good time, and enjoy real, honest food with that Provence vibe. Every one of my restaurants comes from a mix of being in love with the space and imagining what I can bring to life in it.
If I’m being real, it’s the process of bringing a restaurant to life that excites me the most—way more than the day-to-day running of it.
How has the downtown dining scene changed since you opened your first restaurant, and how has your group adapted to these changes?
The dining scene in the city has changed a lot over the years. These days, the bar is seriously high—especially when it comes to the level of culinary skill out there. There’s so much talent in New York, and diners are more curious, more adventurous, and more informed than ever. You can’t just rely on a good location or a trendy concept anymore. The food has to deliver, the service has to feel genuine, and the experience has to mean something.
That kind of pressure keeps us sharp. It pushes us to keep learning, evolving, and staying true to what makes each of our spots special. We actually love that challenge—it keeps things exciting. There’s always a new place popping up, new ideas floating around, and it forces us to stay creative and passionate about what you’re doing
The inside of Lume.
Your restaurants are always packed. What’s the secret sauce that has enabled your group to grow and thrive despite the challenges of the restaurant industry?
We respect our customers and genuinely care about our community. That’s always been at the heart of everything. Even with inflation and all the challenges that come with running a business in this city, we keep pushing to make sure our prices stay fair without ever compromising on quality.
Gerald and I are hands-on every single day, constantly searching for the best ingredients at the best possible price. It’s not always easy, but we believe it matters—and I think that’s something our guests really feel and appreciate. They know we’re not cutting corners. We’re doing our best to serve great food in a warm, honest space that welcomes everyone.
Your menus often showcase French influences. Is there a specific region or style that particularly inspires your cuisine? What draws you to that?
There are two big things that inspire our menus: the culture of Provence and the wisdom passed down from those who came before us. The way people cook, gather, and share meals in the south of France—it’s all about simplicity, generosity, and flavor. And then there’s the knowledge we’ve picked up from our parents, grandparents, mentors... those traditional techniques and values that still guide how we do things today.
It’s that mix of old and new, of culture and personal history, that really shapes what we serve. Every dish has a little story behind it.
A spread of dishes at Lume.
If a first-time diner were to visit each of your restaurants, what single dish would you recommend as a must-try that best represents the concept?
If you’re stopping by St. Tropez, I’d definitely recommend the Shrimp Aioli or the Sea Scallops—honestly, they’re some of the best you’ll find in the city. For Mino Brasserie, you can’t go wrong with the Boeuf Bourguignon or the Tournedos Rossini—both are staples that really showcase what we’re about. And at Lume, I’ve got a soft spot for the Whole Branzino, but if you’re in the mood for pasta, the Rigatoni Burrata is my personal favorite .
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