Maison Dubois

The cuisine at Maison Dubois represents Chef Arthur Dubois's personal interpretation of contemporary French gastronomy, built on a foundation of classical technique and elevated by creative vision. Trained under Jacques Maximin and Eric Frechon, with experience as second at Pierre Gagnaire and sous-chef at Le Balzac, Dubois brings impeccable credentials and a refined palate to his own establishment. His cooking reflects the influence of these legendary mentors while expressing his individual culinary voice. The menu philosophy centers on exceptional ingredients sourced through short supply chains, emphasizing seasonal produce and daily-baked bread made in-house. This commitment to quality ingredients provides the foundation for dishes that showcase both luxury products and technical mastery. Signature preparations include langoustines prepared three ways in a buttermilk broth—a dish that demonstrates Dubois's ability to extract multiple expressions from a single premium ingredient. The red mullet with fresh seaweed and rock fish jus enriched with foie gras exemplifies his skill in building complex, harmonious flavors. The menu features luxury ingredients treated with respect and creativity: creamy blanquette of scallops, crispy sweetbreads, and blue lobster pot-au-feu showcase premium products prepared with precision. Desserts like the grand cru chocolate soufflé and hibiscus-poached quince demonstrate the same attention to detail and technical excellence. Each dish represents what the restaurant describes as 'a projection of flavors,' with generous portions that balance refinement with genuine satisfaction. Diners choose between two tasting menu formats: 'la gourmandise concentrée' offers six courses at €200, while 'la gourmandise élaborée' presents nine courses at €300. Both menus can be supplemented with à la carte options, including the signature langoustines (€80) and various luxury preparations. The wine program, curated by Cave Xavier Thuizat, provides expert pairings that complement the cuisine's complexity and refinement. This is cooking that demands attention and rewards it, offering a complete expression of contemporary French gastronomy in an intimate setting where every detail receives careful consideration.