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A plate being served at a candlelit table

Paris · Toronto

Two worlds.One table.

French technique. Latin American soul. One kitchen living in two cities.

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Notre Philosophie

« Nous sommes un »— we are one.

One kitchen, born twice — in the bouchons of Lyon and at a market stall in Oaxaca. We don't fuse two cuisines; we refuse to choose between them.

Every plate holds both worlds: the discipline of French technique, the fire and generosity of Latin America. Two cities, one table.

Our Story
Heaped produce at an Oaxacan market stall
A composed plate of salmon on white linen

La Carte

Three plates, two worlds.

A dark slate plate composed with delicate garnishes

Tostada, Huître, Caviar Osciètre

Blue corn tostada, Utah Beach oyster, crème fraîche, Oscietra caviar.

38 €

Dark mole sauce poured tableside over roasted pigeon

Mole Noir, Pigeon de Bresse

Bresse pigeon, 34-ingredient mole negro aged three weeks, charred leek, sesame.

68 €

Caramel being poured over a plated dessert against black

Crème Brûlée au Maïs Bleu

Blue corn crème brûlée, burnt-honey ice cream, huitlacoche caramel.

22 €

The Full Menu

La Maison

Evenings, as they happen.

Candlelit tables dressed in white linen in the Paris dining room
La Salle · Paris
A chef plating a dish under warm copper lamps
La Cuisine
A chef's hands finishing two plates with herbs
Les Mains
A dark cocktail garnished with rosemary on the bar
Le Bar
Warm amber light across the Toronto dining room
La Serre · Toronto
A single candle burning on a dark café table
Le Soir
A plated course arriving at a candlelit table mid-service
La Table
Wine poured into a glass against the dark of the bar
Le Vin
A tasting flight of four wines on a barrel head
La Cave
Nous Sommes UnNOUS SOMMES UN

Your table awaits.

Paris · Toronto — two rooms, one table. Evenings from 19:00 in Paris, 17:30 in Toronto.

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