Nob Hill · Est. 2016
Fire, butter and patience
Twelve courses cooked over live embers in a room lit only by candles. One kitchen, one seating, no shortcuts.
The house
A dining room built around a single hearth
Everything at Maison Noir passes through fire. Oak and cherrywood burn from four in the afternoon so that by service the embers are soft enough to coax sweetness out of celeriac and crust onto aged beef. Forty covers, twenty-two cooks, one pass.
- 40
- Covers nightly
- 400
- Cellar labels
- 12
- Course tasting
Signatures
Three things people come back for
The menu turns with the market, but these never leave the pass.
Dry-Aged Wagyu
45 days, ember-charred allium, marrow jus
Sphère Noir
Valrhona 72%, morello coulis, gold leaf
The Marble Bar
Coravin pours and cherrywood-smoked classics
The chef
Laurent Vasseur
Chef-Patron
Raised between Lyon and the Basque coast, Laurent spent a decade in three-star kitchens before deciding that the most honest cooking he knew came off a grill his grandmother built from river stone.
He opened Maison Noir to cook that food with French rigour — classical sauces finished over coals, produce from eleven farms within ninety miles, and a service team that never rushes a table.
“Smoke is a seasoning. Used carelessly it shouts; used properly you only notice it after the plate is gone.”
Offers
Reasons to come midweek
Limited seatings, released one month at a time.
Chef's Table Tuesdays
Seven courses served at the pass, paired with grower champagne. Six seats only.
185 per guest
Le Déjeuner Noir
Three-course weekend lunch with a glass of Chablis and petit fours.
68 per guest
Cellar Hour
Half-price selections from the coravin list, 17:30 – 18:30 at the marble bar.
From 12 a glass
Testimonials
Said about the room
The scallop arrived under a cloche of cherrywood smoke and the room went quiet. Faultless cooking, faultless service.
Élise Marchand
Gastronome Review
Maison Noir does what very few kitchens manage — theatre without sacrificing a single degree of precision.
Daniel Okafor
The Coastal Table
We booked for an anniversary and left having planned the next three. The duck alone is worth the flight.
Priya & Sam Raghavan
Guests since 2021