Contemporary French Haute Cuisine · Chef Julien Vasseur
Set within an 18th-century limestone courtyard on Place Vendôme, Maison Étoile honors day-boat Brittany harvests, forty-hour copper reductions, and fourteen thousand bottles resting beneath our vaults.
Sanctuary
Hôtel Particulier · 1742
Signature Journey
L’Odyssée · 7 Temps (290€)
Historic Cellar
1,400+ Domaines & Grands Crus
Intimacy
9 Tables · 1 Private Salon
At Maison Étoile, every evening service begins twelve hours before the first guest crosses the courtyard, with the aroma of smoking Burgundy vine shoots and reductions simmering in hand-tinned copper.
We partner directly with small-boat line fishermen in Le Guilvinec, biodynamic market gardeners across the Île-de-France, and heritage breeders in the Loire Valley. Nothing is forced; our menu shifts with the tide, the frost, and the morning crate.
Select a course below to inspect its provenance, hearth technique, and Grand Cru pairing from our cellar.
ACTE III · LA MER CELTIQUELine-caught Guilvinec turbot braised on the bone, Krug Grande Cuvée sabayon, sea fennel
Harvested by small day-boats off the Finistère coast and rested forty-eight hours on crushed ice. Poached gently in brown-butter fumet and glazed with a warm Champagne sabayon, finished table-side with gold-label Royal Oscietra caviar.
Table-Side Guéridon Service
All sauces, caviar service, and whole-bird carvings are finished table-side on warmed copper guéridons.
Twenty-two years across Paris, Lyon & Brittany
“Haute cuisine has never been about ornament for its own sake. It is the discipline of listening to a boat returning to Guilvinec through the fog, and translating that ocean into a single spoonful of sauce.”
Trained within the historic brigades of Paris and Lyon, Julien Vasseur opened Maison Étoile in 2018 alongside a sixteen-chef kitchen brigade, an in-house heirloom-grain baker, and Master Sommelier Henri Delacroix.
Ingredients sourced at their fleeting peak from a network of 24 dedicated French artisans.
Sauces bound solely through natural reduction and botanical infusion, never heavy starches.
Every table is held for the entire evening, ensuring an unhurried three-hour gastronomic cadence.
Nine generously spaced tables beneath 1742 limestone vaults, lit by beeswax tapers and custom burnished-brass chandeliers, overlooking the quiet cobbled courtyard.
A sculpted walnut and Noir Saint-Laurent marble alcove facing the copper pass, where Chef Vasseur and the brigade present each course directly.
Seven meters beneath Place Vendôme, guests are invited to begin their evening with a vintage Champagne sabrage surrounded by 14,000 historic bottles.
First-floor private dining salon featuring a working limestone fireplace, discreet courtyard entrance, dedicated maître d’hôtel, and bespoke cellar curation.
Reservations open on the first of each month for the following sixty days. Select your party size, service, and preferred salon below.
