Elodie Marchand
Chef & Proprietor
Fifteen years in the rooms of Lyon and London before building the one she wanted.
Our Table
A small room, kept deliberately small.
I wanted a room where the cooking could be quiet.
I spent a decade in rooms that ran a hundred covers a night. The food could be very good, but it was never quiet. When I found the space on Verrière Lane — twenty-two seats and a low ceiling — I knew what it was for.
Nocturne serves one menu to one room, once a night. It lets us buy the whole of a small catch, cook it with attention, and pace the evening to the guests rather than the clock. Nothing here is scaled. Everything is finished by the hand that will carry it to your table.
We change the menu with the season and, some weeks, with the morning's delivery. What stays the same is the register: low light, generous time, and the belief that dinner can still be an occasion.
— Elodie Marchand, Chef & Proprietor
Where It Comes From
The catch decides the menu.
Our fish arrives by the boat, not the box — a day-boat diver on the coast calls each afternoon with what came up. Vegetables come from two growers we have kept for a decade, and the duck ages in our own room off the pass.
Because we cook for a single room, we can take the whole of a small, beautiful thing and let it lead the evening.
The Years
- MMXIV
The doors open on Verrière Lane
Twenty-two seats and a five-course menu, served four nights a week.
- MMXVII
A first star
The guide arrives quietly and returns with a star. The room stays the same size.
- MMXXI
The counter is built
Eight seats move to the pass, an arm's length from where each course is finished.
- MMXXVI
Seven courses, and still one room
The menu grows to seven courses; the seating count does not move.
The Hands
Three people, one evening
Tomas Rehn
Head Sommelier
Keeps a small, opinionated cellar and pours every pairing himself.
Camille Ozu
Maître d'Hôtel
Knows the name of every returning guest and the pace of every table.
Come and see the room for yourself.
There is only one way to know a room like this, and it is to sit in it for an evening.
Reserve a table