Wine bar & kitchen · Since 2014

A table, a glass, and the long evening.

Small plates, a serious cellar and candles on every table — in a narrow old house on Rue des Vignes.

A candle-lit table set with wine and flowers

The house

Come for one glass. Stay for the evening.

Maison Vigne began as six stools and one very good bottle of Morgon. Ten years on there are forty seats, three hundred wines and a kitchen that still changes its menu when the market does. Nobody will hurry you, and nobody will mind if you only want bread and a glass of something red.

The candle is lit at five. It stays lit until the last glass.

Changes with the market

Tonight’s menu

To begin

Oysters, shallot mignonette18

Three from Brittany, lemon, rye

Sourdough & cultured butter7

Baked at four this afternoon

Burrata, roasted tomatoes16

Basil oil, smoked salt

Grilled artichoke14

Lemon, anchovy, crisp capers

To follow

Aged beef, bordelaise42

Bone marrow, pommes Anna

Salmon, sorrel & cucumber31

Brown butter, dill

Halibut, beurre blanc36

Leeks, sea herbs

Lobster & morels48

Vin jaune sauce

To finish

Dark chocolate, sea salt12

Coffee, gold leaf

Chocolate, cream & caramel13

Our pastry chef’s plate

The pine cone14

Chestnut, praline, cocoa

Tiramisu Vigne11

Marsala, orange, bitter cocoa

Three oysters on ice on a black plate — Oysters, shallot mignonette

A torn loaf of sourdough on a board — Sourdough & cultured butter

Burrata with roasted tomatoes and basil — Burrata, roasted tomatoes

Grilled artichokes on a white plate — Grilled artichoke

Sauce poured over plated beef — Aged beef, bordelaise

Salmon fillet with a bright salsa — Salmon, sorrel & cucumber

White fish with vegetables on a white plate — Halibut, beurre blanc

Lobster and morels on a black plate — Lobster & morels

A dark chocolate cube on a white plate — Dark chocolate, sea salt

A chocolate and cream dessert held by a chef — Chocolate, cream & caramel

A dessert shaped like a pine cone by candlelight — The pine cone

A slice of tiramisu dusted with cocoa — Tiramisu Vigne

Please tell us about allergies — the kitchen can adapt most dishes. Bread is on the house for anyone who asks nicely.

By the glass

The pour

Three hundred bottles downstairs and a dozen open every night. Tell us what you usually like and we will pour you something you don’t know yet.

Open tonight

Morgon, Côte du Py14

Beaujolais · 2021 · Gamay

Sancerre, Les Monts Damnés15

Loire · 2022 · Sauvignon Blanc

Etna Rosso16

Sicily · 2020 · Nerello Mascalese

Crémant du Jura12

Jura · non-vintage · Chardonnay

Rioja Reserva19

Rioja · 2012 · Tempranillo

Riesling Kabinett13

Mosel · 2021 · Riesling

In the kitchen

I cook the way people drink here — slowly, with friends, and with no rules except that it should taste of the season.

— Élise Marchand

Élise Marchand

Chef & co-owner

Élise trained in Lyon and ran the kitchen of a Basque fishing port before coming home to open Maison Vigne with her brother Julien, who looks after the cellar. Her menu is written every afternoon — after the market, before the first candle.

The room

Low light, long tables

The dining room with plants and soft lamps — The front room

Candles and bottles on a wooden table — Late, by the window

A dim room full of plants — The garden room

A table set for dinner around a lit candle — Supper for two

Two candle holders on a wooden table — The last glass

Hours

When the candles are lit

Tuesday – Thursday 5pm – midnight
Friday & Saturday 5pm – 1am
Sunday 12pm – 10pm, the long lunch
Monday Closed

Private dining & large tables

Bring everyone.

Our cellar room seats up to eighteen at one long table — for birthdays, long lunches and the kind of dinner people talk about afterwards. Tell us the date and we’ll write a menu for it. Tables for up to six can be booked by phone.