MICHELIN Guide’s Point Of View

Every quarter of the year, Maude finds its new culinary theme in a wine region. Whether focusing on Spain’s Rioja or France’s Burgundy, the menu is a creative exploration of the profound connection between food and drink. Ergo, its reputation for an impressive wine selection and adept pairings. Despite refocusing each season on a new area, its emphasis on viticulture and cuisine ensures success. Chef Curtis Stone consistently showcases a serious yet delightful cuisine. Find evidence of this in the agnolotti filled with robiola rocchetta and finished in a rich butter-cream sauce or a play on the classic vitello tonnato donning shavings of dried veal shoulder. Meat is also king, so if an image of perfectly roasted lamb with potatoes and nettles comes to mind, you’re starting to get the picture of the Burgundian theme. Even straightforward dishes are emboldened here, like the assertive interpretation of pan con tomate. Meanwhile, the dining room is intimate, elegant and overlooks an open, buzzy kitchen. While the latter is fun to peek into, it remains unobtrusive and peaceful throughout the meal. For dessert, guests may choose to retire into the lovely lounge located in the "wine loft".