Our Story
From sold-out supper clubs in a tiny flat to a room with a fire. Same idea throughout: the season, cooked with care and served without fuss.
I cook the way I'd feed my friends — generously, a little loud, and always with what's good right now.
Saison grew out of a series of sold-out supper clubs run from a tiny flat kitchen. Word got out. The queue got longer. So we found a room, lit a fire, and never looked back.
Everything starts with the growers, foragers and fishers within a day's drive. Nothing forced, nothing flown — just the season, cooked with care and served without fuss.
Loud music, low light, natural wine, and plates meant for sharing. Saison is the friend who always knows the spot.
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Years of supper clubs
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Seasonal dishes a year
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Partner farms
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Happy guests fed
“Genuinely the best meal I've had all year. No notes.”
“The pizzetta haunts my dreams. Wood-fired witchcraft.”
“Loud, warm, perfect. Brought my parents, they cried (happy).”
“Genuinely the best meal I've had all year. No notes.”
“The pizzetta haunts my dreams. Wood-fired witchcraft.”
“Loud, warm, perfect. Brought my parents, they cried (happy).”
“Booked again before I'd even left. That cheesecake??”
“Natural wine list is unreal. Stayed til they kicked us out.”
“Booked again before I'd even left. That cheesecake??”
“Natural wine list is unreal. Stayed til they kicked us out.”
Dinner Wednesday through Sunday. Book a table, or walk in and grab a seat at the bar.