Est. 1998 — Reservations Only
Maison Noir
A nine-course tasting menu, told quietly by candlelight. Seasonal, sourced, and served with intention.
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The Philosophy
“We cook for the table you've waited weeks to sit at — never for the rush.”
— Étienne Laurent, Chef Patron
Gallery
From the Pass
A small look at what's been leaving the kitchen this season.
The Head Chef
Étienne Laurent
Born in Lyon and trained at Maison Pic, Étienne spent a decade in the kitchens of Paris before returning home to open Maison Noir in 1998. His cooking is deeply French, quietly modern, and unapologetically generous.
Two Michelin stars, the Gault Millau Chef of the Year, and — far more importantly to him — a dining room that has been fully booked, every night, for twenty-six years.
- Stars
- ★★
- Years
- 26
- Covers / Night
- 28