01Hokkaido scallop
Course 01saffron beurre blanc · sea lettuce
Est. 2011 · Paris IV
An Evening,
Not a Meal.
Twenty-four seats. One open fire. A single tasting menu written each morning after the market — served slowly, from six until late.
II · AtmosphereLow light.
Low light.
Warm wood.
Long conversations.
The room was built in 1892 as a bookbinder's atelier. We kept the beams, the oak floor, and the tall shuttered windows — and added three things: candles, an open fire, and silence.
III · Signature CuisineThree plates
Three plates
that tell the year.
01
02Aged loch duart
Course 02cured 48h · borage · citrus
03Onyx sphere
Course 0372% guanaja · smoked caramel · gold
IV · The KitchenFire remembers
Fire remembers
everything.
Almost every plate that reaches your table has met the hearth. We burn vine cuttings from Burgundy and oak from the Périgord — never gas — because charcoal writes flavour that a stove cannot recall.
- 1,842°F
- Temperature of the searing coals
- 46
- Producers within 200km of the door
- 12 hours
- Slow bone broths simmer each morning
- 1
- Menu written fresh each day
Michelin
★ ★
V · The Chef
Antoine Vallière
Raised in the kitchens of a village auberge in the Ardèche, Antoine cooked for eleven years across Copenhagen, Kyoto, and San Sebastián before returning to Paris to open Maison Noir — a room small enough, he says, that every guest can be looked in the eye.
"A restaurant is not a stage. It is a home — one where I happen to cook for you."
VI · The EveningAn arc of
An arc of
hours, not courses.
- 01
Aperitif at the bar
A house vermouth aged in oak, poured to greet you.
- 02
Seven courses
The evening unfolds slowly — three hours, one arc.
- 03
The pairing
Optional flight from our 900-label cellar, or a single glass.
- 04
Mignardises by the fire
Coffee, chocolate, and the last of the candlelight.
VII · Private DiningLa Cave.
La Cave.
For twelve.
A stone-walled cellar beneath the dining room, lined with 900 labels and lit by a single copper chandelier. Reserved by the evening, for twelve guests, with a bespoke menu written to your table.
VIII · UpcomingEvenings to
Evenings to
look forward to.
- Nov 22→Wine Night
Burgundy 2019, an early reading
Domaine des Ombres · 7 courses · 12 pours
- Dec 04→Guest Chef
Four hands with Ana Roš
One evening · Slovenia meets the Marais
- Dec 21→Solstice
The Longest Night dinner
A menu written entirely in fire
IX · ReserveTable for two,
Table for two,
at eight?
The dining room holds twenty-four seats each evening. We open bookings sixty days in advance and always keep a handful of stools at the bar.
Reserve your evening