Our Story
A dining room built around a fire.
Maison Ember opened in 2019 with a single idea: that the oldest way of cooking could still feel new.
Philosophy
“We cook the way you would at home if home had a hearth, a cellar and a few extra hours. Honest ingredients, patient heat, generous plates.”
Fire first
No gas burners on the line. Everything is coaxed from oak and maple embers — slower, and far more alive.
Grown nearby
Most of what we cook travels fewer than 150 kilometres, from farms we visit every season.
Unhurried
We seat fewer tables than we could, so every evening has space to breathe.
How it began
From a backyard grill to Wellington Street.
What started as weekend suppers for friends — a borrowed grill, long tables, too much wine — became a restaurant when a former smokehouse came up for lease. We kept the brick, built the hearth by hand, and opened with eleven dishes.
Today the menu changes with every season, but that first fire has never gone out.
The Chef
Julien Moreau
Trained in Lyon and San Sebastián, Julien spent a decade cooking over fire across Europe before returning home. His cooking is precise but never fussy — built on smoke, acidity and the confidence to leave a beautiful ingredient alone.
“The fire decides. I just listen.”
