A week with our growers
Chef Lucien Moreau works directly with growers, fishers and small farms. The menu is rewritten every week and the dining room is designed for long, unhurried conversations.
NOIR Table/Journal
SEASONAL RESTAURANT · 03From the kitchen.
A week with our growers
Ideas, practical guidance and a closer look at the people and process behind NOIR Table.
Why the menu changes daily
Ideas, practical guidance and a closer look at the people and process behind NOIR Table.
Building the winter cellar
Ideas, practical guidance and a closer look at the people and process behind NOIR Table.