Food & Drinks

Seasonal and farm to table feasts served family-style

Practical Info

Brownstone Private Events
for up to 75 guests

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Local, seasonal & abundant

Maison May’s culinary approach has two main sources: Catherine May’s French upbringing and her belief that everything we put in our body should equally nourish the soul. That’s why our local and seasonal menu is made up of satisfying yet healthy food inspired by the French cuisine Catherine grew up with (and heavily relies on farm-to-table ingredients).

The goal is to offer guests simple, tasty, and approachable food that appeals not only to the palate but also to the eye and recalls memories of family gatherings around the table.

Maison May Food Philosophy

Catherine May serves signature farm to table food at summer bridal shower

Chef Armando Reyes started his culinary journey years ago at ICI (Maison May’s former name). He understands Maison May’s food philosophy like nobody else. He and Catherine were forerunners of the farm-to-table movement long before that became a commonly known term for local and seasonal food.

Equipped with a strong knowledge of the French cuisine, Chef Reyes believes in cooking with his heart. Catherine and he bond over their shared desire to feed and nourish people. For both of them, this means serving healthy but wholesome food that makes people feel good and doesn’t weigh them down. It also means respecting the soil our food grows in, the people who tend it, and the seasons.

Local and seasonal food is inherently healthy food.  It does not come from a factory or a container but from land that is well taken care of by people who believe in what they are doing. Thoughtful preparation utilizing French techniques simply refines an already great product.

Chef Armando preparing fresh farm to table wedding food
Favorite farm to table event food in Brooklyn