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OUR STORY

A room to return to.

  1. A long table set with linen and glassware

    01

    The room

    Soft light, linen and bentwood chairs, made for long lunches.

  2. Vegetable market, Aix-en-Provence

    02

    The kitchen

    French bistro cooking, led by what the market brings in.

  3. Wine poured at the table

    03

    The cellar

    Small growers from the Loire, Rhône and Burgundy, poured by the glass.

Behind the door

Copper pans in a Paris kitchen
Copper pans in a Paris kitchen
Vegetables on a market stall
Vegetables on a market stall
A dining room with red walls
A dining room with red walls
A plum galette, sliced
A plum galette, sliced

See the gallery

A day at Maison Lune

From market to last glass

A usual service day, Tuesday to Sunday.

  1. 07:30

    Market

    Fish, vegetables and herbs from the market.

  2. 10:00

    Prep

    Stocks, sauces and pastry for the day.

  3. 12:00

    Lunch

    Doors open for the formule déjeuner, until 14:30.

  4. 15:30

    Tasting

    The wines by the glass are tasted.

  5. 18:00

    Dinner

    The salle, the bar and Le Salon fill.

  6. 23:00

    Last glass

    The kitchen closes at 22:00, the bar at 23:00.

The people

Who cooks, who pours

The two people you are most likely to meet at Maison Lune.

  • Camille Roux

    Chef

    Cooks the bistro dishes she grew up with in Lyon.

  • Marcus Lim

    Sommelier

    Keeps a short list from small growers, poured by the glass.

Linen and bentwood in a quiet bistro
Glassware resting on marble in the evening

Lunch and dinner, Tuesday to Sunday, on Yong Siak Street in Tiong Bahru.

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