Our Story
A kitchen built on conviction
Maison Élara was never meant to be a landmark. It was meant to be a place where food mattered deeply to the people who made it and the people who ate it. Somehow, the rest followed.
The Chef
Chef Antoine Moreau
Executive Chef & Founder
Antoine Moreau spent twelve years in some of France’s most celebrated kitchens before opening Maison Élara in 2012. He brought with him a profound respect for classical French technique and an equally deep conviction that great food must evolve with its moment.
“The best meal I ever had was at my grandmother’s table in Lyon,” he says. “I have spent my entire career trying to recreate that feeling. Not the dish, but the sense that someone cooked something just for you.”
Our guiding principles
Twelve years in, the same four ideas still decide what goes on the plate and how every guest is welcomed at the door.
Twelve years in the making
From the Kitchen
Signature plates
Duck Confit
$32
Slow-rendered duck leg, celeriac purée, pickled cherry, thyme jus
Bouillabaisse
$54
Marseille-style, saffron broth, rouille, grilled sourdough
Côte de Boeuf
$68
28-day dry-aged, bordelaise sauce, pommes sarladaises
