
Oysters Royale
$28Half dozen · mignonette

A seasonal kitchen rooted in craft — slow cooking, local farms, and an evening that lingers long after the last sip.
A short list of dishes our regulars travel for. The menu shifts with the harvest.

Half dozen · mignonette

Hand-cut, aged parmesan

Charred, bone marrow jus

Gold leaf, wild berries


Maison began as a six-seat counter and a single hearth. A decade later, we still cook the same way — slowly, with intention, and only with ingredients we'd want on our own table.
Chef Antoine Laurent trained under Pascal Barbot before returning home to open a kitchen that celebrates the produce of the Île-de-France.
Daily deliveries from growers within 80 km.
Pasta, breads and sauces — made each morning.
An oak-fed hearth at the heart of our kitchen.

We hold tables up to 90 days in advance. For parties of 8 or more, please call us directly.
Moments from our kitchen, our dining room, and the dishes that pass between.
"Maison is the rare restaurant that feels both elevated and unpretentious. Every plate has a point of view."
"We celebrate every anniversary here. The team remembers our wine, our table, and our quiet booth in the back."
"I crossed an ocean for the tagliolini. I'd do it again tomorrow. The hospitality is something you feel."
We're a short walk from the Tuileries. Street parking after 7pm.