Of fire,
of season,
of quiet ritual.
An eleven-course tasting menu, written each morning, served by candlelight in a room that has changed little since 1898.
“We cook the year. What arrives at the door at dawn — a basket of wild sorrel, a single turbot, the first black truffle of the season — is what you will eat that night.”
Signature courses
Saint-Jacques
Hokkaido scallop · saffron · sea aster
Pigeon de Bresse
Aged pigeon · black garlic · cherry
Sphère Noire
Manjari chocolate · raspberry · gold
A salon of quiet opulence.
Twenty-eight seats. Hand-blown crystal. Walls lined in oxblood damask and gilded plaster from the original 1898 build. A single dining room, dimly lit by tapered candles and the slow pulse of the open hearth.
Élise Marchand
Trained under Passard and Pic, Élise returned to Paris in 2014 to take the kitchen at Maison Verde. Two stars within nineteen months. A third, perhaps, when she stops refusing to repeat herself.
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