Pleasure of Taste


Valentine’s day Menu

Seasonal cook

Meeting of refined flavors is there at Maison Blanche … After several years in the kitchens of renowned institutions all around the world, its chef, Fabrice Giraud settled in the kitchen of Maison Blanche restaurant in March 2015. Influenced by the Mediterranean flavors of his childhood and his many travels, he imagines day after day a seasonal cook according to the market arrivals! A food with authentic accent which sings!

His Pastry Chef James Choplin, meanwhile, revisits the great classics in his own way and offers sweet touches of great finesse to authentic tastes.
Since Sunday, June 9th, the Maison Blanche restaurant invites you to enjoy its Sunday brunch: “Maison Brunch”.

On the menu, a tasty and generous meal with fresh quality products selected by the Chef. With Maison Brunch, you feel at home! A charming gourmet brunch, in the dishes of Grand-Mother, consisting of a hot drink, a squeezed fruit juice, an assortment of breads and pastries, a dish, a dessert all accompanied possibly by a glass of champagne, a mimosa for fans of brunches or a detox juice for the most reasonable! And of course face a view always as sensational on the west of Paris.

The menus proposed above are reserved for individual customers (up to 10 people).
For groups from 11 people, refer to the section “Events”


Maison Blanche sommeliers attach the importance to share the different French vineyards and advise to sublimate the association with food. Wine menu of the restaurant has a wide range of over 380 references…
In the center of Parisian golden triangle, Maison Blanche proves to be the ideal setting for business lunches, family, friendly or your romantic rendezvous!

Our Wines



Fabrice Giraud

Cuisine Chef

Chef Fabrice Giraud, native of La Ciotat, began his career in renowned houses: the “Chantecler Negresco” in Nice, “the Great Cascade” in Paris and “Hotel de Paris” in Monaco alongside Alain Ducasse.

He was appointed “Chef de Cuisine” for the first time in 1999 during the creation of the restaurant “Bread and Wine” in Brussels which quickly obtained a Michelin-starred restaurant.

In 2001, he became Head Chef at the “Grand Barrail” in Saint-Emilion, before taking the head of the kitchens of the “Perigord” and the “Ermenonville”.

It was in 2009 that Fabrice Giraud went back in abroad to work at “Pudong Shangri-La” in Shanghai then to the “Shangri-La Hotel Bosphorus Istanbul” in Turkey.

After a short time at “Tiara Yaktsa” and the opening of “Tiara Miramar Beach Hotel & Spa” in Cannes, Fabrice Giraud joined the Maison Blanche restaurant as a “Chef de cuisine”.

Fabrice Giraud brings the sunshine in Maison Blanche into the refined dishes of Maison Blanche that vary with the seasons and the arrival on the markets and enriches them with the discoveries brought back from his travels around the world.

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