Since 2014
Four tables and a borrowed oven
That was the first year. The oven is ours now, the room seats thirty-six, and the idea has not changed: cook the morning market and set a table people stay at.
The room
A dining room that stays open late by design
Gueridon is named after the small side table that waiters carve and finish at. Ours still rolls through the room every night: the duck is sliced beside you, the sauce goes on at the table, the cheese comes round on it at the end.
We seat thirty-six and no more, because the kitchen is eleven people and the pass is one metre long. Tables are yours for the evening. Nobody is turned at nine.
A restaurant should feel like someone's house where the cooking happens to be very good.Elena Marsh, chef and owner
- 36
- seats in the room, never more
- 11
- people in the kitchen
- 420+
- bottles in the cellar, by the glass or the bottle
- 14
- farms and boats we buy from directly
How we cook
Three rules, kept since the first night
The market writes the menu
The van returns at nine. Whatever is in it is the carte. A dish stays as long as its ingredient is at its best and leaves the day it is not.
Nothing arrives early
Bread is baked at four, stocks start at seven, the fish is filleted at five in the afternoon. The plate you get was cooked for you, not for the pass.
The table is yours
One seating a night. Stay for the cheese, stay for the second coffee. The candle is changed at nine so you do not notice the time.
Four hundred and twenty bottles, chosen one at a time, most of them from people we have met.
The years
From the corner room to the whole house
The building was a cannery office. We took the ground floor first, then the cellar, then the floor above for the salon.
- 2014
Four tables, one oven
Elena opens the corner room with a borrowed oven and a menu of three dishes. The lamb is one of them; it is still on the carte.
- 2016
The cellar
The vaulted cellar below the room becomes a wine cellar, and the long table in it becomes the first private room.
- 2019
The brigade reaches eleven
A pastry section, a bread oven, a sommelier. The room grows to thirty-six seats and stops there.
- 2023
The salon
The floor above opens as a room for forty, with the gueridon service of the dining room and its own kitchen door.
- 2026
Lunch on Fridays and Saturdays
A plate of the day and a glass, written on the board at eleven. The terrace opens from May to September.
The people at the pass and in the room
Eleven in the kitchen, nine on the floor, one sommelier. Here is who cooks your dinner.