The Brigade
Eight in the kitchen. Five in the dining room. A small brigade committed to one thing: that every guest leaves feeling they were cared for by people who meant it.
"Celery root with truffle cream and winter black truffle"
Chef & Co-Founder
Born in Lyon, trained under Paul Bocuse, and refined over a decade in Paris. Édouard's cooking is defined by restraint and reverence — for the ingredient, for the season, for the guest who trusts him with their evening.
"Skin-contact Jura white with the celery root course"
Head Sommelier
Camille spent six years in Burgundy learning to drink slowly before moving to New York to help guests do the same. Her cellar is organized by mood, not appellation.
"Valrhona chocolate with smoked caramel and sea salt"
Pastry Chef
Jean-Paul approaches dessert as a compression of the entire meal — a final argument for why everything that came before was worth it. His chocolate work has been called 'architectural' by three publications.
"Brittany langoustine with seaweed butter and lemon verbena"
Sous Chef
Lucie joined Maison Verdant after three years at a two-star kitchen in Brittany. She leads the first three courses of the tasting menu with a precision that makes difficult things look effortless.
Maître d'Hôtel
Thomas believes that service is a form of hospitality that should be invisible — present when needed, absent when not. His dining room moves with the quiet confidence of a place that knows what it is doing.
"Compressed cucumber with yogurt, dill oil, and Ossetra caviar"
Chef de Partie — Garde Manger
Sophie handles the cold courses and the amuse-bouche sequence that opens each evening. Her background in molecular gastronomy informs her work but never overwhelms it — everything she makes is first and foremost delicious.