Maison Porcella’s owners cited high operating costs for the closure, but they will continue to offer event menus and sell the bistro’s meat and cheese platters.
After opening their French bistro two and a half years ago in Windsor, the owners of Maison Porcella are closing the restaurant Saturday to focus on their catering and charcuterie business.
“It’s a lot of hard work for little compensation, plus our location is a little off the beaten path,” said Chef Marc-Henri Jean-Baptiste of their spot on Old Redwood Highway. “It was really hard to get people out here on a regular basis so we decided that we’re shutting down the restaurant.”
According to a social media post, they’ll serve their last diners on Saturday, although they’ll continue to book private events of more than 10 people until the end of June.
The bistro’s menu included dishes inspired by Jean-Baptiste’s family background, while also reflecting his culinary training that took him all over Europe and the United States.
Born in New York to a father with Haitian roots and a mother from France, Jean-Baptiste originally studied Foreign Affairs at the University of Virginia, but decided to follow his passion for cooking instead, going on to study at the New England Culinary Institute. He also trained under world famous chefs Daniel Boulud and Alain Ducasse.
Jean-Baptiste met his wife Maud, a native of France, at a food market, and the couple started their charcuterie business in 2018, moving into their Windsor location in 2022. He cites high operating costs and fewer customers as the reason for the restaurant’s closing.
One customer, Debbie DeFehr, commented on social media, “I’m so sorry to hear this! You have such a lovely restaurant, fabulous food, and you were so charming and enjoyable. I only wish I had found your restaurant sooner and all good things for you in the future!”
Jean-Baptiste said they“ll continue making the artisan rillettes, pates, and savory pastries that they’re known for to sell at local farmers markets in Marin and Healdsburg. He said they also hope to offer a weekly prepared meal plan.
The couple will also search for somewhere they can process cured meats for wholesale. The business currently is not certified for that kind of larger-scale processing.
“We’re still trudging along. We’re just going to change the concept a little and see if that sticks and hopefully we can get to a place where its more suitable and what I’ve been envisioning,” Jean-Baptiste said.
To his customers, Jean-Baptiste said “We are so grateful for their support and we’ve built quite a community that supports us and helps us through our traverses.”
You can reach Staff Writer Melanie Nguyen at 707-521-5457 or melanie.nguyen@pressdemocrat.com. On X (Twitter) @mellybelly119