Amuse-Bouche
A single perfect bite to awaken the palate.
- Caviar
- Crème fraîche
- Blini
First Light
Delicate textures from the morning sea.
- Hamachi
- Yuzu
- Micro shiso
- Sea foam
Garden Floor
Root vegetables elevated to their highest form.
- Beetroot
- Chèvre
- Hazelnut
- Sorrel
Maison Verdant
An evening of
deliberate pleasure
Seven courses. Seasonal. Unhurried.
Featured Tonight
Celery Root with Winter Black Truffle
The celery root arrives from the Gironde in late autumn — earthy, quiet, and patient. We slow-roast it until the sugars concentrate, then finish with a truffle cream and shaved Périgord black truffle. A dish that tastes of November.
Our Philosophy
We cook as we live—slowly, with intention.
Seasonal
Guided by the earth, not the calendar
Regional
Within a day's drive of the kitchen
Unhurried
Every course given the time it deserves
The Menu
Seven acts.
One evening.
Tasting Menu
Seven courses that change with the season. A single menu, prepared once per evening, for the full table.
First Courses
Light, precise, and seasonal — the opening act of the evening. Cold preparations and warm compositions from the sea and garden.
Main Courses
The heart of the meal. Land and sea, each prepared with uncommon care for the ingredient.
Desserts
The final sequence — quiet, complete, and unrushed. Confections built on French pastry tradition.
The Chef
Édouard Morel
Chef & Co-Founder
Born in Lyon. Trained under Paul Bocuse. A decade refined in Paris. Édouard's cooking is shaped by a single conviction: that the best food is made quietly, without spectacle, from ingredients that need nothing more than care and time.
He returned to the Loire Valley in 2019 to open Maison Verdant — a restaurant built around a tasting menu that changes entirely with each season. No signatures. Only what is right at this moment.
"The market doesn't lie. The season always tells me what to cook."
— Édouard Morel
Recognition
"Maison Verdant represents the finest expression of what New York's dining scene can be at its most rigorous."
— James Beard Award — Best New Restaurant, 2023
Reservations
Your table
is waiting.
Dinner service Tuesday through Saturday.
Tasting menu from €95 per person. Wine pairing available.
Hours
Tue–Sat, 18:30–22:00
Covers
28 guests per service
Location
Loire Valley, France
Private Gatherings
Celebrate in
complete privacy.
The private dining room seats up to 14. Bespoke menus, curated wine pairings, and complete discretion for your most important evenings.
Journal
Notes from
the kitchen.
The First Harvest: A Letter from the Kitchen
Every spring, the first tender shoots appear and we know the season has changed. Chef Édouard reflects on the ritual of the first market visit and what it means to cook with intention.
Read more
Anatomy of a Sauce: Three Weeks to a Single Spoonful
Our veal jus takes twenty-one days to produce. Chef Élise Beaumont breaks down why shortcuts are not just a quality issue — they are a philosophical failure.
Read more
The Sommelier Speaks: Pairing Without Rules
Head Sommelier Camille Rochon on why the best wine pairings have nothing to do with the classic rules, and everything to do with the story on the plate.
Read more