Midday sunlight filtered through the huge glass walls inside, adding sparkle to the dining room. My lunch partner faced the river while I faced a residential building across the street. We liked peering across the street at the residential building, intrigued by the labor intensive efforts of workmen lifting furnishings with a crane, and to the right at the Seine River. When we stepped outside briefly we were able to see, as we squinted against the bright sun, the Eiffel Tower. Around us a business crowd kept the volume moderate even at the mealtime peak. Staff members, many of them addressing us in English, were friendly and efficient. From the duck foie gras with salt grains atop to the delicious lemon dessert lunch was balanced, artfully presented and satisfying.
Our meal was worth repeating thanks to warm and attentive service, a pretty setting, including a side view of the Seine River from our table, and not least, a tasty and well served meal. Maison Blanche will be on our neighborhood shortlist for an informal yet upscale ambiance.
He then followed Alain Ducasse’s footsteps as operations manager at the Hôtel du Parc, where he remained for five years. He participated in the establishment of the famous chef’s 59 Raymond Poincaré restaurant in Paris, France, the opening of Spoon restaurants in London and Mauritius, as well as the organization of gala events in Hong Kong and Tokyo.
Chef de Cuisine Fabrice Giraud, a native of La Ciotat, began his career at Chantecler Negresco in Nice, France, Great Cascade in Paris, France and Hotel de Paris in Monaco. In 1999, he was appointed chef de cuisine for the first time at the restaurant Bread and Wine in Brussels, Belgium, which became a Michelin-starred restaurant. In 2001, he became head chef at the Grand Barrail in Saint-Emilion, France before taking the lead in the kitchens of the Perigord and the Ermenonville.
In 2009, Giraud worked at Pudong Shangri-La in Shanghai and at the Shangri-La Hotel Bosphorus Istanbul, Turkey. He also worked at Tiara Yaktsa and at the opening of Tiara Miramar Beach Hotel & Spa in Cannes, France. In March 2015, Giraud joined the Maison Blanche restaurant as chef.
Handicapped Access Yes, according to a spokesperson wheelchair bound guests were welcome. There was an elevator.
Head Sommelier David Desplanches and Kevin Quinsenac
Languages Spoken In addition to French staff were able to welcome guests in English. Nearly all the staff that looked after us spoke English.
Location In the well-known Golden Triangle.
Opened-Renovated The restaurant opened in 1990. The most recent update was in 2011 when the Terrace Montaigne was added.
Owned Benjamin Demarigny and others a spokesperson declined to identify for undisclosed reasons
Pastry Chef James Choplin
Restaurant Manager Bruno Franck
Size The restaurant had 50 employees and 410 square meters of indoor space as well as two terraces with additional capacity in warm weather. It could accommodate up to 250 dinner guests.
Type of Restaurant Fine dining
Special Menus The restaurant offered a two course Lunch Menu for 49 euros and a three course Lunch Menu for 59 euros. For dinner there were three set menu options: Menu Gourmet for 72 euros, five course Menu Degustation (Tasting Menu) for 95 euros, and six course Menu Degustation for 125 euros.
For groups of more than 11 people a three course menu cost 135 euros; a four course menu cost 157 euros and a Tasting Menu was 183 euros.
Our appetizers: Duck foie gras, young leafs, toasted hazelnuts and Cumberland sauce (Foie gras de canard en lobe, salade de jeunes pousses, noisettes toastees et sauce Cumberland) and Perfect organic egg, salad fennel shaving’s, sun dried tomatoes, garden peas sprouts (Oeuf bio parfait a l’avocat, mimolette ancienne et Ghoa Cress).
Mains: Pan-fried meagre, jus with brown butter and preserved lemon (Maigre en peau croustillante, jus de volaille au beurre noisette et citron confit); Red Gunard seared, turnip cabbage fine mousse with apple and orange and garlic broth (Rouget grondin saisi, mousseline de chou-rave pomme orange et bouillon a l’ail); Free-range fowl leg, millefeuille layering of potatoes with comet cheese, spinach and citrus fruit (Cuisse de pintade fermiere, millefeuille de pommes de terre au comte, epinards et agrumes); Ox cheek braised in red wine, cep mushrooms, creamy polenta and shallots preserve (Joue de boeuf braisee au vin rouge, polenta cremeuse aux cepes et confit d’echalots). We especially liked the tiny mushrooms and tiny Brussels sprouts of the dish, which packed a flavor punch.
Cheese course: Before dessert we had a four cheese course with goat cheese, Saint Nectaire, Camembert, and Comte cheeses and a small salad garnished with dried figs.
Desserts: Lemon meringue and olive oil shortbread (Citron meringue et sable a l’huile d’olive) and “Maison Blanche” cake with dark chocolate (Fondant “Maison Blanche” au chocolat noir). The lemon dessert was a favorite.
A sommelier selected the following to accompany our meal: Champagne Lallier R014, 2015 Vieux Solitaire Grande Reserve AOP Maury Sec; and 2012 Zede de Labegorce Margaux.
Number of Visits One
Article by Elena del Valle
Photos by Gary Cox
Service From arrival to departure the service was warm and attentive. One staff member was exceedingly shy. Tiago Martins, Alain-Philippe Present and Romain Guilherme were co-managers.
Would You Dine Eat There Again-Recommend It? Yes