Three Michelin Stars · Paris · Since 1924

Aneveninginthedark.

Twelve courses. Eighteen seats. One night never the same twice — composed in candlelight by Chef Élise Marchand.

48° 51′ 24″ N · 2° 21′ 03″ E

Maison Noir — Carnet 01

★★★ Guide Michelin✦World's 50 Best · 2024✦Relais & Châteaux✦Chef of the Year — Le Chef Magazine✦Grand Award — Wine Spectator✦Maison Noir · Paris✦★★★ Guide Michelin✦World's 50 Best · 2024✦Relais & Châteaux✦Chef of the Year — Le Chef Magazine✦Grand Award — Wine Spectator✦Maison Noir · Paris✦★★★ Guide Michelin✦World's 50 Best · 2024✦Relais & Châteaux✦Chef of the Year — Le Chef Magazine✦Grand Award — Wine Spectator✦Maison Noir · Paris✦

Live · Right now in Paris

Tonight at the house

Service

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Please call to plan your visit.

Quiet · kitchen at rest

Reserve a table

Tonight's room

0/ 36 seats

Fully booked tonight.

Holds for next service

On the pass

Kitchen at rest

The pass is dark — the next service hasn't started yet.

Service times

19:00Available
21:00Available

Tuesday through Saturday only.

The room

21°C

Dining

13°C

Cellar

Candles lit per evening

Chef's note

"The pigeon is from Anjou today. Pick it up with your fingers."

—

MCMXXIV

Years of craft

Course tasting

Seats per evening

Since 1971

The House — Chapter I

A century of cuisine written in candlelight.

Maison Noir opened on a quiet street in the 6th arrondissement in the spring of 1924 — a single dining room with eighteen chairs, one chandelier salvaged from the Opéra, and the conviction that a meal could be a piece of theatre.

A hundred years later, that conviction remains the only one we ask of our guests. The room is still small. The candles are still real. The first course still arrives before you've had time to read the menu — and the menu, in any case, is a suggestion.

"We do not serve dinner. We stage it."— Élise Marchand, Chef de Cuisine

Meet the chef

The Menus — Chapter II

Tonight's composition

Two tasting menus, served simultaneously to the entire room. The kitchen will not deviate. We believe a great meal is a single argument, eaten in the order in which it is written.

wine pairing · +€185

I
The Overture
Caviar Osciètre · Buckwheat · Crème fraîche de Normandie
A single spoon. The whole evening, condensed.
Pairing
Champagne Salon, Le Mesnil 2013
I
II
From the Cold Atlantic
Langoustine de Loctudy · Sauce Albuféra · Verbena oil
Caught at dawn, plated before the candles are lit.
Pairing
Chablis 1er Cru ‘Montée de Tonnerre’ 2019
II
III
Theatre of the Garden
Heirloom tomato · Burnt honey · Goat curd · Basil ash
Forty varieties, one farm, one Tuesday in August.
Pairing
Sancerre ‘Les Monts Damnés’ 2020
III
IV
Pigeon, Royale
Pigeonneau d'Anjou · Beetroot · Blackcurrant · Foie gras
Roasted whole, carved tableside, served by candle.
Pairing
Volnay 1er Cru ‘Les Caillerets’ 2017
IV
V
Apricot, in Three Acts
Compote · Sorbet · Soufflé chaud, miel des Cévennes
The end of summer, written in three movements.
Pairing
Coteaux du Layon, Domaine Pithon 2018
V
VI
The Final Curtain
Chocolat Grand Cru · Olive · Salt of Guérande
Bitter, brilliant, brief.
Pairing
Banyuls Rimage, Domaine la Tour Vieille 2019
VI

€485 · per guest

Service & one amuse-bouche included

Book this evening

The Living Carte — Chapter II ½

Walk through the twelve courses.

Use ← → or drag to walk through the menu — exactly as you would on the evening itself.

of 12

ICourse 1 of 12

The Overture

Caviar Osciètre · Sarrasin · Crème fraîche de Normandie

We open in silence. A single spoon, balanced on a slate from the Massif Central, is set in front of you. It carries fifteen grams of ten-year-aged Osciètre, a wafer of toasted buckwheat, and a drop of crème fraîche from a single farm in the Pays d'Auge. There is no bread. We will speak again in a few minutes.

Wine pairing

Champagne Salon, Le Mesnil 2013

Salt, mineral, brine. Salon's 2013 was a year of patience — eight years on the lees — and meets the Osciètre with the tension of two old acquaintances who never quite agreed on anything.

From

Osciètre Royal caviarAquitaine · 10-year aged
Crème fraîchePays d'Auge · single farm
Sarrasin de BretagneCôtes-d'Armor

I have served this opening, in some form, every evening since 2014. It is the only constant.

— Chef Élise Marchand

Plated to order · A single spoon. The whole evening, condensed.

É. Marchand

Chef de Cuisine — depuis 2014

The Chef — Chapter III

Élise Marchand

Born in Lyon, trained in Tokyo, returned to Paris with the certainty that a kitchen is, above all else, a stage. At twenty-nine she was awarded her first star. At thirty-six, her third. She has not looked up since.

Her cuisine is a long conversation with the seasons of France — quiet, exact, occasionally dangerous. She writes every menu by hand, in a leather notebook that sits, still, on the pass.

2014

Joined Maison Noir

2015

First Michelin star

2018

Second star

2021

Third star · Chef of the Year

Élise Marchand · Chef de Cuisine

The Cellar — Chapter IV ½

Twelve thousand bottles

A subterranean library of vintages curated by Head Sommelier Augustin Vidal — eighteen years in the making.

The Cellar

A library, beneath the dining room.

Built into the cellars of an 18th-century hôtel particulier, kept at a constant 13°C since 1971.

Bottles in cellar

Distinct references

Head Sommelier

Augustin Vidal

Meilleur Sommelier de France · 2019

"A list is not a catalogue. It is a confession of the things one loves."

— A. Vidal

Domaines · 11 régions

BourgogneChampagneLoireRhôneJuraAlsace

1924

Oldest vintage on list

Château d'Yquem · the year the house was born.

13.0 °C

Constant cellar temperature

Monitored to within ±0.4°C, day & night, for fifty-three years.

Gallery — Chapter IV

Fragments of a night

Photographs from the dining room, the pass, the cellar — captured quietly, between courses.

Plate №01

Plate №02

Plate №03

Plate №04

Plate №05

Plate №06

As written about in

Le Monde·Vogue Paris·Financial Times·Le Figaro·Wallpaper*·The New York Times·Condé Nast Traveller·Le Chef·Gault & Millau·Robb Report·Le Monde·Vogue Paris·Financial Times·Le Figaro·Wallpaper*·The New York Times·Condé Nast Traveller·Le Chef·Gault & Millau·Robb Report·Le Monde·Vogue Paris·Financial Times·Le Figaro·Wallpaper*·The New York Times·Condé Nast Traveller·Le Chef·Gault & Millau·Robb Report·

Press & Awards — Chapter V

In the words of others

We rarely speak about ourselves. Fortunately, others have been kind enough to do so.

Distinctions

2024World's 50 Best · #6 globally
2024Le Chef Magazine · Chef of the Year
2023Wine Spectator · Grand Award
2022Relais & Châteaux · Grand Chef
2021Guide Michelin · ★★★ Three Stars
2020Gault & Millau · 19,5 / 20

There are restaurants in Paris, and then there is Maison Noir. To eat here is to remember why one travels at all.
Le Monde· Vincent Aubrac
Marchand cooks the way Ravel composed — every note essential, nothing left to chance, the whole thing devastating.
Financial Times — Weekend· Sophia Brennan
The most extraordinary tasting menu currently being served in Europe. The room is small. The achievement is enormous.
The World's 50 Best — Jury Notes· Anonymous

Maison & adresse — Chapter VII

A door on rue des Saints-Pères.

Tucked between an antiquarian bookseller and a haberdasher's workshop. There is no sign — only a candle in the window, lit at half past six.

12 rue des Saints-Pères

75006 Paris · France

48° 51′ 24″ N · 2° 21′ 03″ E

Métro Saint-Germain
Line 4 · 4 min walk
Voiturier
On request · from 18:30
Vélib' Bonaparte
2 min · 8 stands

Open in Maps

Reservations — Chapter VI

Take a seat.

Two seatings nightly

19:00 · 21:00 — Tuesday through Saturday

Reservations open ninety days in advance and close when the room is full — which is most evenings. We will write back within twenty-four hours to confirm.

A 50% deposit is required to confirm your seats. The full tasting menu is served to the entire table.

Maison Noir

Aneveninginthedark.

Tonight at the house

Connecting…

Kitchen at rest

A century of cuisine written in candlelight.

Tonight's composition

The Overture

From the Cold Atlantic

Theatre of the Garden

Pigeon, Royale

Apricot, in Three Acts

The Final Curtain

Walk through the twelve courses.

The Overture

Élise Marchand

Twelve thousand bottles

Fragments of a night

In the words of others

A door on rue des Saints-Pères.

Take a seat.