Where fire meets flavour.
A wood-fired tasting room in the heart of the city — seasonal plates, natural wine, and a room that hums until midnight.
★★★★★ · Michelin Guide 2026 · Open Tue—Sun · 5–11pm · Riverside, Downtown
“We cook the way we’d want to be cooked for.”
— Camille & Théo
Founders & Chefs
Maison Lumière began with a single wood-fired hearth and a stubborn idea: that dinner should feel less like a transaction and more like being let in on a secret. We source from growers we know by name, change the menu with the seasons, and pour wine made by people — not factories.
A few of our regulars.
The menu turns with the seasons, but these have earned their place at the table.
Hearth-roasted duck
$42Sour cherry, charred endive, juniper jus.
Heirloom tomato tart
$24Whipped ricotta, basil oil, aged balsamic.
Wood-grilled branzino
$38Fennel, preserved lemon, salsa verde.
Dinner by firelight, well past midnight.
Low light, warm brass, and the crackle of the hearth. The room was built to make two hours disappear — whether you’re at the counter watching the fire or tucked into a corner banquette.
- Counter seating right at the hearth
- Vinyl-only soundtrack, all night
- A private nook that seats six
Tonight’s table.
Served à la carte, or as a seven-course tasting. The kitchen will happily adapt for the table.
To Begin
Cultured butter, smoked salt.
Mignonette, yuzu, horseradish.
Whipped ricotta, basil oil.
From the Hearth
Sour cherry, charred endive.
Bone marrow, watercress.
Fennel, preserved lemon.
Pasta & Grains
Brown butter, sage, parmesan.
Bone marrow, gremolata.
Chili, lemon, almond.
To Finish
Crème fraîche, sea salt.
Olive oil, flaky salt.
— Camille Rousseau
Executive Chef
“Fire is the most honest ingredient we have. It can’t be faked, and it doesn’t forgive — that’s exactly why we trust it.”
Camille trained across kitchens in Lyon and New York before coming home to open Maison Lumière. Her cooking is rooted in technique but ruled by the seasons — and an obsession with the live hearth that anchors the room.
Previously•Le Bernardin · Septime · Quintonil
Take the whole room.
Birthdays, rehearsal dinners, full buyouts — we’ll build the menu around your table and pour the wine to match. Tell us the occasion and we’ll take it from there.
A look inside.
“The most quietly confident opening of the year — a room that trusts its fire, its farmers, and its guests in equal measure.”
— The Infatuation, 2026