About Steve Monnier

After graduating from culinary school in Reims where Monnier did a French apprenticeship for two years, Monnier moved to Paris and worked at two and three Michelin stars restaurants, Le Carre Des Feuillants, Le Laurent and finally Taillevent. He then moved to Los Angeles where he cooked at L’Orangerie before moving to Baltimore and opening his first restaurant Aromes four years ago. Chef Monnier pays homage to the simple and classic French countryside cuisine that he knows and loves.

Behind the Scenes

"Lapas cebiche @mitsuharu_maido / chulpi 🌽, avocado, Aji Amarillo Leche de Tigre"
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"One of my favorite dish today: Mil Moray: potato, tree tomato, cured alpaca, Indian black mint, muna mint"
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"Not your typical French bread service!"
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"Piranhas:)"
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"EASTER MENU is on the website, make a reservation and come celebrate with us!"
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At My Venues