The Chef.

The journey began at the Bistrot de la Marine with Jacques Maximin, a living legend of French cuisine, followed by a stint with Chef Éric Frechon and at Le Balzac under Pierre Gagnaire, where he served as sous-chef for the past eight years, before opening his own restaurant in the 8th arrondissement for a discerning clientele seeking unique gastronomic experiences.

LA CARTE

La Maison Dubois.

Exceptional dishes, fresh produce, bread baked on the premises – everything is prepared here. The cuisine is refined, harmoniously blending classic techniques with a quest for flavours that allow the ingredients to shine.

Local produce, fruit and vegetables grown using sustainable farming methods: “We want to create a cuisine where the true flavour of the produce shines through in a variety of dishes. I was determined to offer a generous à la carte menu to complement the two set menus.”

Fine seasonal produce.

Open Monday to Friday for lunch and dinner.

We will be open exceptionally on Saturdays 30 May, 27 June and 26 September.
Our restaurant will be exceptionally closed on Thursday 14 and Friday 15 May.

The team.

“We’ve been working with the team for several months now. They’re young, talented, very close-knit and committed to the project. Each member brings their own personality to the dishes and desserts.”

We have six tables, including a lounge area, so we can deliver high-quality service whilst maintaining the spirit of a traditional establishment. “We wanted a peaceful setting where guests can take their time if they wish.”