Maison Massard

The story

Maison Massard Munich: French Brasserie Cuisine and Seafood

Bruno Massard and the kitchen

Maison Massard in Munich presents French cooking led by Bruno Massard, who guides the kitchen with a focus on quality ingredients and reliable technique. The menu centers on seafood while maintaining a robust selection of meats, reflecting a classic brasserie philosophy. This consistent approach to preparation secured two ladles in the 2026 Schlemmer Atlas, highlighting the restaurant's standing for well-executed dishes.

A focus on the sea and land

The kitchen emphasizes specific regional specialties, most notably the Cotriade, a Breton fish stew available only on Fridays and Saturdays. Raw oysters are sourced from Cancale, and the five-course surprise menu structures the meal around a fish course followed by Trout Normande. Meat lovers can order a grilled Entrecôte or duck breast with cherry sauce, while house-made starters include beef tartare and scallop pâté.

Wines, beers, and sweet endings

French and Spanish wines accompany the meals, complemented by freshly tapped beers for a casual dining rhythm. Desserts offer distinct choices, ranging from a lemon sorbet spiked with vodka to a flourless warm chocolate cake. House-made full milk chocolate ice cream and white chocolate ice cream with cream provide rich finishes, and a cheese board featuring Comté, Fourme d'Ambert, and Saint-Maur concludes the savory progression.