Eight courses, written each morning. Ninety minutes of dim light, low music, and a kitchen we rarely leave.
Maison Verre opened in 2018 with one principle, that a tasting menu should feel like a conversation between the kitchen and your evening, not a performance.
We seat thirty-two guests, six nights a week. The menu is written each morning around what's in season, what's at the farm, and what we feel like cooking. Some of it changes weekly. Some of it has been on the card since opening.
There is no dress code, no upsell, and no pressure to hurry. We will pour you wine if you'd like it, water if you wouldn't, and we will be patient with both.
, Chef Thomas Léger
Reservations open four weeks in advance and tend to fill within two. We hold a small number of bar seats for walk-ins.
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