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About this business
From Our Editors
Maurice Andr? had always been one for a show. He insisted on wearing stark white gloves to carve Chateaubriand for his regular patrons during the decadent New Year?s Eve feasts he held at his namesake restaurant. The Paris native had always loved hosting parties, and in 1975 he bought a 200-year-old clapboard house with ample space to stock his wine cellar and serve the traditional French fare he had grown up chewing.
Today, the rustic space still resonates with Maurice?s jovial spirit and passion for fine dining?artwork covers the walls and linens cover tables and the occasional face during post-meal rounds of peek-a-boo. Though Corey Sumner?the current chef?exercises his culinary creativity with dishes such as the Cajun-spiced Scallops New Orleans, he pays homage to Maurice?s vision with plates of authentically prepared duck and fish.