Founder & Executive Chef
Pierre Moreau
★ ★ ★ Michelin · 35 YearsTrained at Le Cordon Bleu Paris and shaped by three defining years in Alain Ducasse's kitchen, Pierre Moreau returned to his native city in 1987 with a singular vision: to create a restaurant where classical French culinary tradition and bold contemporary thinking could coexist in perfect harmony.
"Cooking is memory made edible. Every dish I create is a conversation between the past and the present, between technique and instinct, between discipline and joy."
Today, Chef Pierre oversees every aspect of the kitchen, from sourcing relationships with 40+ artisan producers to personally developing the seasonal tasting menu each quarter. His philosophy — rigor in preparation, generosity in spirit — defines the Maison Dorée ethos.
Head Pâtissière
Amélie Fontaine
MOF 2021 · Pastry World CupAmélie discovered her calling at 14 in her grandmother's kitchen in Lyon. By 22 she had trained under Pierre Hermé and Yannick Alléno, developing a signature style that treats dessert as architecture — precise, beautiful, and emotionally resonant.
"A dessert should be the last thing a guest thinks about before they leave — and the first thing they remember when they come back."
Her Valrhona soufflé has been described by three publications as "the finest in Paris." Amélie joined Maison Dorée in 2014 and was awarded Meilleur Ouvrier de France in 2021, placing her among the most decorated pastry chefs of her generation.
Head Sommelier
Thomas Blanc
Best Sommelier EU · Wine SpectatorThomas began his wine journey at his family's small domaine in the Rhône Valley. After studying at the École du Vin de Bordeaux and completing three harvests across France, Italy and New Zealand, he joined Maison Dorée in 2009 as junior sommelier.
"Wine is the most personal dialogue between a producer and a diner. My role is to be the translator — to find the wine that makes a great dish extraordinary."
Today Thomas curates a cellar of over 4,000 labels, from Romanée-Conti to emerging natural producers in the Jura. His wine-pairing dinners are fully booked months in advance, and his annual Champagne Masterclass is regarded as one of the finest in Europe.
