Maison Noir · Private Chef / Culinary Experiences
Private dining, without compromise.
The Experience
Dining that belongs to one table, one evening, and no one else.
Maison Noir cooks in private homes, villas and rooms that were never meant to be restaurants. Each menu is written after the market, shaped by the season and by the people who will be sitting down.
No fixed carte. No service in a hurry. The kitchen arrives, the evening happens, and the room is left exactly as it was found.
Signature Menu
A menu written the morning it is served.
Four to seven courses, decided after the market and adjusted to the table. What follows is a recent evening — yours will read differently.
Autumn · Course IV
Aged duck, cherry, Sarawak pepper
Thirty-two days on the bone, carved at the table and finished with a jus reduced over two days. The cherries are macerated in the same pepper the sauce is built on.
Dry-aged duck · morello cherry · Sarawak pepper · beetroot jus
Ouverture
Oyster, cucumber, elderflower
Gillardeau No. 2 · cucumber · elderflower · dill oil
Poisson
Turbot, brown butter, vin jaune
Line-caught turbot · noisette butter · vin jaune · capers
Dessert
Tarte fine, crème double
Bramley apple · caramel · Normandy crème double
A table prepared for the moments that matter.
Léa Moreau · Founder & Chef
The Chef
Cooking is the easy part. The evening is the work.
Léa trained in Lyon and spent nine years in restaurant kitchens across France and northern Italy before concluding that the rooms she most wanted to cook in were not restaurants at all.
Since 2018 she has cooked privately — for families, for anniversaries no one wanted photographed, and for tables where the point was the conversation. She buys from the same six growers she has used for a decade, and still writes every menu by hand.
Based in Paris
Available across Europe
Gallery
Evenings, in fragments.
“An unforgettable evening, from the first course to the last.”
Camille R. · Saint-Rémy-de-Provence
Availability
Plan your private dinner.
One table is held per evening, and dates for spring and summer are usually taken three to four months ahead. Tell us when and where — the menu comes later.
Locations
Paris · Côte d’Azur · Provence · Tuscany · Mallorca, and elsewhere on request.
Occasions
Private dinners, villa stays, celebrations, chef’s table, and small seated events.
How it works
Send the date, the room and the number of guests. A proposed menu and a full quote follow within two days.
