Fine Dining

Maison Verrine

— Est. 1974 · A table by candlelight —

Seasonal French cuisine served in a room that has welcomed three generations of guests.

Reserve a Table

Dining here is a slow ritual — produce chosen at dawn, sauces built over hours, and a welcome that lingers long after the last course.

To Begin

Oysters & Mignonette 24

Half dozen Fine de Claire, shallot, aged red wine vinegar.

Velouté of Chestnut 18

Roasted chestnut, brown butter, crème fraîche, chives.

Beef Tartare 26

Hand-cut tenderloin, cured yolk, cornichon, sourdough.

Principal Courses

Duck à l'Orange 42

Slow-roasted breast, bitter orange gastrique, glazed turnip.

Turbot, Beurre Blanc 46

Line-caught fillet, Champagne butter, samphire.

Wild Mushroom Risotto 34

Carnaroli, girolles, aged Comté, truffle oil.

To Finish

Tarte Tatin 16

Caramelised apple, Calvados cream, served warm.

Dark Chocolate Délice 17

Valrhona ganache, salted praline, crème anglaise.

From the Cellar

Sommelier's Pairing 58

Five wines chosen to follow your menu, glass by glass.

Vintage Champagne 22

By the glass — ask your host for today's selection.

Chef's Table

The Seven-Course Tasting

An evening guided entirely by the kitchen — reserved for the full table.

115 per guest

Our Story

A kitchen passed from hand to hand.

Maison Verrine began as a six-table room above a bakery. Fifty years on, the bread is still proved in-house and the copper pans are the same ones our grandmother first hung above the stove.

Chef Élodie Verrine returned home in 2011 after a decade in the great kitchens of Lyon and Paris. Her cooking honours the classics while letting the season speak first.

Élodie VerrineChef Patron