FEATURING THE CUISINE OF CHEF DANIEL BOULUD, MAISON BARNES DISTILLS THE ESSENCE OF FRANCE, TO DELIGHT ALL FIVE SENSES

Enter an opulent Belle Époque setting inspired by early 1900´s Paris that comes to life with one of-a kind hand painted murals of tropical flora against a shimmering silver backdrop. This is the Maison Barnes Bar & Lounge and an experience that transports you to a Parisian gilded age. Just a few steps beyond, the restaurant dining room's garden trellis lined walls and jewel toned banquettes have the feel of an opulent private home and invite you to settle comfortably into an evening of French cuisine and wines. The imprint of skilled French artisans is apparent throughout, whether in the sensuous curves of vert de gris wrought iron arches or walnut cabinetry and richly painted ceilings inspired by the French capital's Grand Palais.

Throughout our dining room, bar and lounge, and salon-like private dining rooms, as well as with our cuisine, wine and cocktails, Maison Barnes is a showcase of refined French craftsmanship, and a celebration of the art of living.

BARNES was founded by Heidi Barnes and has been led by President Thibault de Saint Vincent for over 25 years. Today, BARNES is a global leader in luxury real estate, offering personalized services across various sectors, including property sales, rentals, and management.

Driven by a passion for the French art de vivre, BARNES goes beyond real estate, providing expertise in art, wine estates, and luxury rentals such as villas, yachts, and chalets.

With agencies in major cities worldwide, BARNES has also introduced the BARNES concept store—a unique space dedicated to celebrating the French art de vivre.

DANIEL BOULUD, A NATIVE OF LYON, FRANCE, IS CONSIDERED ONE OF AMERICA'S LEADING CULINARY AUTHORITIES AND ONE OF THE MOST REVERED CHEFS IN NEW YORK, HIS HOME SINCE 1982. BEST KNOWN FOR HIS EPONYMOUS, EXQUISITELY REFINED DANIEL ON MANHATTAN’S UPPER EAST SIDE, HE HAS CONTINUALLY EVOLVED HIS CUISINE AND EXPANDED ACROSS THE UNITED STATES, AS WELL AS TORONTO, MONTREAL, THE BAHAMAS, SINGAPORE AND DUBAI.

HIS CULINARY ENDEAVORS HAVE BROUGHT HIM NUMEROUS ACCOLADES, YET HIS INSPIRATION REMAINS GROUNDED IN THE RHYTHM OF THE SEASONS. FROM HIS MICHELIN-STARRED FLAGSHIP, TO HIS RESTAURANTS ACROSS THE GLOBE, CHEF DANIEL’S CULINARY APPROACH REMAINS CONTEMPORARY WHILE STAYING TRUE TO FRENCH TRADITION AND HIS LIFE AS A CHEF IN NEW YORK.