About
A kitchen built on conviction
Maison Élara was never meant to be a landmark. It was meant to be a place where food mattered deeply to the people who made it and the people who ate it. Somehow, the rest followed.
The Chef
Chef Antoine Moreau
Executive Chef & Founder
Antoine Moreau spent twelve years in some of France's most celebrated kitchens before opening Maison Élara in 2012. Trained under the legendary Jean-Pierre Billoux in Dijon, he brought with him a profound respect for classical French technique and an equally deep conviction that great food must evolve with its moment.
"The best meal I ever had was at my grandmother's table in Lyon," he says. "I have spent my entire career trying to recreate that feeling — not the dish, but the sense that someone cooked something just for you."
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Our guiding principles
Antoine Moreau spent twelve years in some of France's most celebrated kitchens before opening Maison Élara in 2012. Trained under the legendary Jean-Pierre Billoux in Dijon, he brought with him a profound respect for classical French technique and an equally deep conviction that great food must evolve with its moment.
01
Seasonal Integrity
We build every menu around what is growing and thriving right now — never what is merely available. Our suppliers include forty small-scale farms and fisheries.
02
Classical Devotion
French classical technique is not a constraint for us — it is a language. Mastery of the foundations is what allows creative expression to be meaningful.
03
Generous Hospitality
Every person who walks through our door deserves to feel genuinely welcomed. Service at Élara is attentive, knowledgeable, and never formal for formality's sake.
04
Zero Waste Commitment
Respect for ingredients means using them fully. Stocks, preserves, ferments — we find a use for everything, because discarding good food is a form of ingratitude.
We have Twelve years in the making
Maison Élara opens on Rue de la Paix with 40 covers.
1
First Michelin Star awarded. Menu shifts to fully seasonal.
2
Private dining room added. Farm partnerships reach 20 producers.
3
Second Michelin Star. Chef Antoine named Restaurateur of the Year.
4
Third Michelin Star. Restaurant expands to 80 covers.
5
Launch of Élara at Home experience and cooking classes.
6
SIGNATURE PLATES
We believe great food begins long before it reaches the plate — in the relationships with local farmers, the hours of preparation, and a deep respect for classical technique.
DUCK CONFIT
$32
Slow-rendered duck leg, celeriac purée, pickled cherry, thyme jus
BOUILLABAISSE
$54
Marseille-style, saffron broth, rouille, grilled sourdough
CÔTE DE BOEUF
$68
28-day dry-aged, bordelaise sauce, pommes sarladaises
we're waiting for you
A Devotion to the Craft of Cooking
Tables available Tuesday through Saturday, lunch and dinner. Private dining for groups of eight or more.
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