In the kitchen

Ricotta gnocchi, grilled ramps & parmesan butter

Cassoulet

Pouring drinks at the bar

Shaping the ricotta gnocchi

Gnocchi in dough format

Oysters

Delice de Bourgogne cheese, brandy braised apples, fines herbs & baguette

Pomme frites, garlic aioli

Escargot, burgundy snails, herb garlic butter, lemon & sea salt

At the garde manger station

Slicing onions in the prep kitchen

Drinks made at the bar

Salmon tartare

Shaved vegetable salad, cabbage, carrots, beets, walnuts & bleu d’auvergne

Fire in the pan

Dustin

Country terrine, bacon wrapped pork shoulder pate, cognac, whole grain mustard & pickles

Tower delivery

At the bar

Fresh asparagus

Pork paillard, parmesan crusted pork loin, sauce gribiche, arugula & fines herbs salad

Shaved vegetable salad, cabbage, carrots, beets, walnuts & bleu d’Auvergne

Scott

On the line

Classic Lyonnaise, escarole, frisee, soft boiled egg, grilled pork belly & toasted brioche croutons

Le Creuset lid for mussels

At the bar

The large mirror

Behind the bar

Cocktails

Fresh oysters

Roast farm chicken, roasted garlic jus, espelette, parsley & red onion salad

Fire in the pan

Dustin

Meanwhile in the prep kitchen

Pork belly on the grill

Brussel sprouts, parmesan, chicken jus

Steamed mussels, white wine, herbs, espelette, lemon & toasted baguette

King crab legs

Adding the finishing touches

Dining upstairs

Conversation at the bar

Pork paillard, parmesan crusted pork loin, sauce gribiche, arugala, fines herbs salad

Maude’s steak, boneless ribeye, herb butter, garlic steak salt

Making a cocktail

Stemware

Spicy fifty-fifty sausage with braised lentils

Slicing through the chicken

French onion fondue, caramelized onion & gruyere cheese with toasted baguette

On the grill

Cassoulet, garlic sausage, duck confit, braised pork belly and toasted breadcrumbs

Working on the line

Brussel sprouts, parmesan, chicken jus

Hostess stand

At the bar

Fries with garlic aioli

Oysters and shrimp cocktail

Steamed mussels

WIne glasses ready to go

Creme brulee in the making

Tenderloin steak tartare, slow cooked egg yolk, capers, parsley & calabrian chili

Menu talk

Scott in the kitchen

Roasted bone marrow, red onion jam, parsley salad, coarse herb salt

Ricotta gnocchi

At Maude’s

Wiping down the brulee iron

Book stacks upstairs

Live music with LeRoy Bach and Bill MacKay

More music

Music by LeRoy Bach and Bill MacKay

Under the chandelier

Back in the kitchen

Smiles over drinks

Shaved vegetable salad, cabbage, carrots, beets, walnuts, & bleu d’Auvergne

Champagne at the bar

At the garde-manger station

Bibb lettuce salad, fines herbs, shallots & sherry-dijon dressing

Bottle on the shelf

Pouring the jus over the roast farm chicken

Les Vergers

At Maude’s

Plateaux de fruits de mer- shrimp

Classic lyonnaise, escarole, frisee, soft boiled egg, grilled pork belly and toasted brioche croutons

Upstairs

Spicy fifty fifty sausage, medjool dates, braised kale & cherry peppers

Oysters in a plateaux de fruits de mer

In the kitchen

Roast farm chicken, roasted garlic jus, espelette, parsley & red onion salad

Alex

Tenderloin steak tartare, slow cooked egg yolk, capers, parsley & calabrian chili

Les Vergers cocktail and a Maude’s punch side by side

Pomme frites, garlic aioli

Brussel Sprouts, parmesan, chicken jus

At the garde manger station

Menu

Classic Lyonnaise, escarole, frisee, soft boiled egg, grilled pork belly & toasted brioche croutons

Maude’s steak on the grill

Glass of wine at the bar

Grand tower

Escargot, burgundy snails, herb garlic butter, lemon & sea salt

Dining upstairs

Working those brussel sprouts

Scott

Oysters

Delice de Bourgogne cheese, strawberry preserve, fines herbs & baguette

Gnocchi

Spicy fifty fifty sausage, medjool dates, braised kale and cherry peppers

Scott as expo

Dining upstairs

Raw bar!

Corey

Slice of a raw tower

Grins

Chef’s knives

Beer at the bar

Steamed mussels, white wine, herbs, espelette, lemon and toasted baguette

Flames on the grill

Bibb lettuce salad, fines herbs, shallots and sherry-dijon dressing

Dominique works the line

Brussel sprouts, parmesan, chicken jus

Enjoying a raw tower at the bar

Escargot, burgundy snails, herb garlic butter, lemon and sea salt

Slicing into a roast farm chicken

Pouring wine

At the garde manger station

A famous Maude’s smash

Shaved vegetable salad, cabbage, carrots, beets, walnuts and bleu d’auvergne

Spoon

Scottish salmon, brown butter, lemon confit

Dinner

Through the glass door looking down the line

Behind the bar at Maude’s

Oysters

Salad Lyonnaise, escarole, frisee, soft-boiled egg, grilled pork belly and toasted brioche croutons

Dining upstairs

Wine at the bar

Chicken liver mousse shallot and red wine marmalade with toasted sourdough

Steamed mussels white wine, herbs, espelette, lemon and toasted baguette

The beginnings of country terrine

Stirring a cocktail

Scottish salmon, brown butter and lemon confit

Menu questions

Raw bar

At the downstairs bar

Braised lentils, carrots, bacon lardons

Heading upstairs

Mezcal Corpse Reviver

Salad Lyonnaise, escarole, frisee, soft-boiled egg, grilled pork belly and toasted brioche croutons

Delice de Bourgogne cheese

Country terrine, bacon wrapped pork shoulder pate, cognac, whole grain mustard and pickles

Slicing a Maude’s steak

Chocolate mousse

Sausage

Dustin

Wine bottles

On the grill

Roast farm chicken— roasted garlic jus, espelette, parsley & red onion salad

Drinks at the bar

Jonah

Plateaux de fruits de mer

From the outside looking in

Diners upstairs

French onion fondue— caramelized onion and Gruyère cheese with toasted baguette

Working on a creme brulee

A quiet moment at the upstairs bar

In the prep kitchen

Lighting a raw tower candle

Roasted bone marrow— red onion jam, parsley salad, coarse herb salt

Drinks ready at the bar

At the host stand

Jamie

Goat cheese and tomato

Cassoulet— garlic sausage, duck confit, braised pork belly and toasted bread crumbs

Tenderloin steak tartare— slow cooked egg yolk, capers, parsley and calabrian chili

Brussels sprouts

Stan

Under the chandelier

Fifty fifty sausage— braised lentils and whole grain mustard

Steamed mussels— white wine, herbs, espelette, lemon and toasted baguette

Rebecca puts the burn in the brulee

Seating guests upstairs

Downstairs dining

Terrine

Side of haricot vert

A bite to go with drinks at the bar

Upstairs

Dustin in the kitchen

Roast farm chicken

Steamed mussels

Doors stay open

Behind the bar

Scottish salmon

French onion fondue

On the line

Dining al fresco

Burning the sugar on top of the brulee…

…creates this beauty

Drinks at the bar

Fifty fifty sausage

Scott

The bibb lettuce salad

Working the garde manger station

Multiple dishes head out to a table

Outside in the early evening light

Order in

Glass pour

Menu on the bar

At the bar

Aaryn

Crab before it hits the raw tower

On the line

Looking onto the garde manger station

Salmon tartare

At the garde manger

Oysters

Upstairs at Maude’s

Smash at the bar

Rebecca

Steamed mussels

French Onion Fondue

Downstairs prep kitchen

Dustin

Cocktail at the bar

Ratatouille

Making cocktails

Country terrine

Pouring a cocktail

Downstairs dining

Champagne

Shaved vegetable salad

Delight