Since 1997
Our Story
Since 1997
A Quarter Century of Culinary Excellence
Maison Dorée was born from a single conviction: that dining is not merely sustenance, but one of life's highest arts. Founded in 1997 by Chef Édouard Dubois, our restaurant has evolved from a quiet neighbourhood table into one of the world's most celebrated fine dining destinations.
Our philosophy is rooted in classical French technique, yet liberated by an obsessive curiosity for the world's finest ingredients. Each dish is a conversation between tradition and imagination — honouring the masters while daring to speak something wholly new.
Chef-Patron
Chef Édouard Dubois
Chef-Patron & Founder
Trained under Joël Robuchon in Paris and Heston Blumenthal in Bray, Chef Dubois returned to New York in 1997 with a singular vision. In 2003, he received his first Michelin star; in 2011, his second. He cooks every service himself.
"I do not cook for critics or awards. I cook for the moment when a guest closes their eyes at the first bite."
Philosophy
Our Principles
Provenance
Every ingredient is traced to its origin — our lamb from the Pyrenées, our langoustines from Scotland, our truffles from Périgord.
Craft
Classical French technique, honed over decades, is the invisible architecture behind every plate that leaves our kitchen.
Hospitality
We remember your name, your table, your preference. Every guest should feel as though the restaurant exists solely for them.
Restraint
True luxury is knowing when to stop. A dish with three perfect elements is always superior to one with ten distractions.
Our Team
The People Behind Every Plate
Chef-Patron
Édouard Dubois
Head Sommelier
Claire Moreau
Pastry Chef