Fire first
Olive wood, embers, smoke. Live fire is the oldest seasoning there is, and the hardest to do well. We've had a quarter-century of practice.
Our story
One oven, one long table, twenty-five seasons.
Restaurant Deluxe isn't a concept. It's a room we never wanted to leave — built around a fire, run by people who'd rather feed you than impress you.
market · picked this morning
Provenance
We cook close to the source.
We buy from people, not catalogues. The grower who drops off tomatoes still warm from the field. The boat that radios in what it landed. The miller whose flour makes our bread taste of somewhere.
It makes the menu harder to write and impossible to fake — which is exactly the point. When an ingredient is this good, our job is mostly to not ruin it.
What we believe
Three rules we cook by
Restraint over flourish
Fewer things on the plate, each one excellent. We'd rather you remember a single perfect bite than admire a busy garnish.
Hospitality is the dish
The food matters. How you feel at our table matters more. Unhurried, warm, generous — the way you'd want to be treated at a friend's home.
The people
Who's cooking & caring for you
A small, stubborn crew who've mostly been here longer than the wallpaper.
Élise Marchetti
Chef & Founder
Lit the first fire in 1998 and has barely left the pass since. Believes a menu should read like a postcard from the market.
Théo Bernard
Head Chef
Runs the grill like a conductor. Joined as a dishwasher at nineteen; now he writes half the specials.
Nadia Haddad
Sommelier & Maître d'
Keeps the cellar honest and the room warm. Will find you the right glass even if you can't name the grape.
A few seasons in
How we got here
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1998
A corner café
Élise opens a six-table room with one wood oven and a hand-written menu that changed every day.
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2007
The fire grows
We knock through to the room next door, build the proper grill, and start working only with named local growers.
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2016
The café reopens
Mornings become ours again — single-origin coffee, hearth bread, and the long lazy breakfasts the neighbourhood asked for.
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Today
Still the same table
New faces, same fire, same belief: feed people beautifully and they'll come back forever.