Six seats · 3 hours
Chef's Table
Six seats at the pass. Every course handed over by the person who cooked it.
Est. 1998 · London
An ExperienceBeyond Taste
Twenty-eight covers. One seasonal menu, rewritten each morning. Cooked over fire, served by candlelight, in a room built for lingering.
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Two Michelin Stars · World's 50 Best
Our Story
A room that has neverrushed a single evening.
Maison Noir began as a twelve-seat kitchen above a florist's on Rue des Ormes. The menu was short because the market was small, and the room was quiet because the cooking asked for attention. Nearly three decades later, little has changed but the address.
We still buy from eleven growers, still butcher in house, still write the menu by hand at six each morning. Everything else — the linen, the light, the pace — exists only to hold the food still for a moment.
28
Seats per service
1998
Doors first opened
2
Michelin stars
Signature Experience
Four ways to spend an evening with us.
Each is limited by design — the kitchen only cooks as much as it can watch closely.
Enquire
Up to 14 guests
Private Dining
The panelled room upstairs, candlelit, yours entirely for the evening.
Nine courses
Seasonal Tasting
Nine courses drawn from whatever the morning market decided for us.
Cellar · 90 minutes
Wine Experience
A cellar walk with our sommelier, ending in the older Burgundy racks.
Signature Dishes
Plates we are asked for by name.
PrimiTruffle Risotto
£38Carnaroli, aged parmesan, winter black truffle shaved at the table.
Main CourseWagyu Tenderloin
£72A5 wagyu over embers, bone marrow jus, burnt shallot.
StarterSeared Scallops
£29Orkney scallop, cauliflower velvet, brown butter, chive oil.
StarterBurrata & Heirloom Tomato
£24Puglian burrata, sun tomatoes, basil oil, Maldon salt.
DessertDark Chocolate Soufflé
£1970% Valrhona, salted crème anglaise, poured at the table.
The Kitchen
Laurent Baptiste
Executive Chef · Since 1998
Trained in Lyon and Copenhagen, Laurent opened Maison Noir at twenty-nine with a borrowed stove and a single supplier. He cooks the same way now as he did then — quietly, close to the fire, and never for more than twenty-eight people at once.
"A dish is finished the moment nothing else can be taken away from it."
2024Two Michelin stars retained, eleventh consecutive year
2022World's 50 Best — No. 17
2019Chef of the Year, Guild of Fine Food
2011Grand Prix de l'Art de la Cuisine
Portrait · Marylebone, 2024
The Philosophy
Where Every Detail Matters.
From the weight of the cutlery to the last spoon of sauce — nothing here happens by accident.
The Menu
Written by hand, each morning at six.
Orkney Scallop
Cauliflower velvet, brown butter, chive oil
Burrata & Heirloom Tomato
Basil oil, Maldon salt, sourdough
Cured Sea Trout
Buttermilk, cucumber, dill ash
Hand-Dived Oysters
Champagne mignonette, three per plate
Nine-course tasting menu · £145 per guest · Dietary requirements gladly accommodated
In Their Words
“The most quietly confident dining room in London. Nothing is announced; everything is felt.”
Gallery
An evening, in fragments.
Food, room, hands, fire and the hour after midnight.
Reservations
Your Table Awaits.
Twenty-eight covers a service, released thirty days ahead. Tell us the occasion and we'll take care of the rest.
Dinner · Tuesday to Saturday, from 18:00
Sunday lunch · from 12:00
+44 20 7946 0812
Find Us
A quiet street, two minutes from the square.
Address
14 Rue des Ormes
Marylebone, London W1U
Hours
Tue — Thu · 18:00 — 23:00
Fri — Sat · 17:30 — 00:30
Sun · 12:00 — 21:00
Telephone
+44 20 7946 0812
reserve@maisonnoir.com
Maison Noir
Rue des Ormes · W1U