$68
Dry-Aged Wagyu, 45 Days
Charred over coal, finished with smoked bone marrow butter and rosemary salt. Served with shallot jam.
The Story
Cooked With Purpose.
I opened Maison Laurent because I missed the kind of restaurant my grandmother used to take me to in Lyon — small, lit by candles, where the chef came out at the end of the night to ask how dinner was. That feeling, that intimacy, is what we build every evening.
Our produce comes from farms within a hundred miles. Our fish is landed that morning. Our pasta is rolled by hand at 3pm. None of that is a marketing line — it's just the only way we know how to do it.
"If you leave here full and a little in love, we did our job."
— Chef Antoine Laurent