Gallery
Food, light, and the quiet architecture of an evening at Maison Verdant.
The main dining room at dusk, before service
Amuse-bouche: Compressed cucumber, yogurt, dill oil
Chef Édouard finishing a course during service
Candlelight on linen, late in the evening
Langoustine with seaweed butter and lemon verbena
The kitchen brigade at the pass, mid-service
The chef's table, set for eight guests
Celery root with truffle cream and black winter truffle
Private dining room for intimate gatherings
Aged duck breast with cherry and burnt onion jus
Valrhona chocolate with smoked caramel and fleur de sel
Wild mushroom consommé with herbs from the garden
Brioche with cultured butter and house-cured salmon roe
Mignardises: salted caramel, financier, candied citrus