An evening measured in courses, not hours.
A single seven-course table set nightly on Verrière Lane. Low light, hand-dived seafood, and a cellar kept for the occasion.
Reserve a tableTwenty-two seats, one menu, and a room that goes quiet the moment the first plate arrives. Nocturne is not a place you pass through — it is an evening you keep.
Chef Elodie Marchand cooks a menu that follows the season and never the trend. Everything is plated in the room, poured by the hand that opened the bottle, and paced to the last candle of the night.
Candlelight, linen, and a single seating each night.
We open the doors at half past six and close them behind the last guest. There is no turning of tables and no second sitting — the evening belongs to the room from the first pour to the final mignardise.
A counter of eight faces the pass, where each course is finished an arm's length from the plate. The rest of the room looks out onto the lane through tall, dark glass.
Read the chef's letterSeven courses, set nightly
165 per guest — Wine pairing + 95
Belon oyster, elderflower, frozen cucumber
The evening's first cold breath — a native oyster under a veil of shaved cucumber ice.
Hand-dived scallop, brown butter, sea herbs
Cured lightly, warmed at the pass, dressed in a butter cooked until it smells of hazelnut.
Aged duck, quince, bitter leaves
Forty days on the bone, carved to order over a compote of slow quince.
A pairing poured by the hand that chose it.
Our sommelier keeps a small, opinionated list — grower champagnes, low-intervention whites, and a shelf of aged Burgundy held back for exactly these seven courses.
The pairing runs alongside the menu at ninety-five per guest. A shorter three-glass flight and a full non-alcoholic pairing are poured with the same care.
One
Michelin Star
22
Seats Each Evening
MMXIV
Serving Since
We came for an anniversary and left having witnessed something closer to theatre. Every course arrived like a sentence in a very good book.
The Continental Review
A table is waiting to be set for you.
We take a single seating each evening, Tuesday through Saturday. Reservations open sixty days in advance and fill quickly.
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