Photographs from the Maison through the day: morning, bread, midday, and sweet.
Today at the Maison
- Status
- Hours to confirm
- Address
- Maitama, Abuja
- Directions
- Reserve
03 / The oven
Breadfirst.
Every Maison starts at the oven, on the same liquid levain Eric Kayser has used since Rue Monge. Take a loaf home, or sit down with it.
04 / Morning
Morning at
the Maison.
01 / Eggs
Sourdough from this morning's bake, scrambled eggs, a drizzle of sriracha if the day needs it.
02 / The counter
The whole breakfast board goes out before the room fills. This is the quiet half hour.
03 / Sweet
Pancakes and syrup on the terrace, with the lagoon still flat and the city still waking.
05 / The menu
Read the book.
Eggs, sourdough, and the first table of the day.
Availability follows Maitama
06 / The longer sit-down
From thetable.
Filet mignon, salmon, chicken milanese. Shortlist what you want while you talk. When the table is ready, a person comes.
From the table07 / Sweet
Pancakes,syrup,the lagoon.
The last plate of the morning, or the first of the afternoon. Nobody is counting.
Sweet
08 / Our Maisons
09 / At the table
Already seated.
Browse the menu. Save what interests you. Tell the team when you're ready.
The waiter still takes your order.
01 / Browse
Today's menu in naira, with what the kitchen has actually got.
02 / Shortlist
Save what the table wants. No cart. No checkout. Nothing is ordered yet.
03 / Ready
Tell the floor you're ready. One waiter claims the table, and the rest of the room sees it.
11 / The Maison
1996
Rue Monge
Nigeria,today.
Eric Kayser opened on Rue Monge with natural sourdough and a baker's table. The same levain discipline runs through every Maison in Nigeria.
The Maison12 / Journal
What's happening
at the Maison.
Bread first. Table after.
Prices are in naira, tax excluded.