Noir

A twelve-course tasting kitchen by Chef Elena Moreau. Wood fire, seasonal produce, natural wine. Twenty-four seats.

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Tasting
menu
$245

Wood fireTwelve coursesSeasonal produceNatural wineTwenty-four seats

The story

Cooked over
open flame

Every plate begins at the hearth. We cook with oak, cherry and vine cuttings, and we only serve what the farms bring us that morning.

Chef Elena Moreau trained in Lyon and San Sebastián before opening Noir in 2019. Two years later, the Michelin Guide awarded its second star.

Elena Moreau

I.
Garden, raw & fermented
Château Pradeaux Rosé
Heirloom roots, cultured cream, wild herbs
II.
Hokkaido scallop
Chablis 1er Cru
Brown butter, smoked roe, sea lettuce
III.
Wild mushroom consommé
Amontillado
Chanterelle, porcini, aged comté
IV.
Ember-roasted wagyu
Barolo 2016
A5 striploin, black garlic, bone marrow jus
V.
Last of the summer
Sauternes
Fig leaf, stone fruit, brown sugar ice cream