Lartizan’s new restaurant at S Maison is a taste of Parisian refinement

Lartizan brings together the essence of French tradition and grace in its flagship branch.

Walk through the doors of Lartizan new S Maison restaurant, and the bustle of the Mall of Asia Complex dissolves into the soft hush of a Parisian salon, where the artistry of good bread meets the elegance of the French table; and the loaf, pastry and plate reflect a passion for breadmaking.

Designed to transport guests to the quiet sophistication of a Parisian dining experience, the new flagship restaurant features a palette of soft neutrals, warm wood, and elegant gold accents that create an atmosphere of rustic charm and refinement.

The photographs adorning the walls of Lartizan are by Jonard Koa, taken during the family’s travels across France.

Turbot with risoni

Raclette

Adding a deeply personal touch, the photographs adorning the walls were personally taken by Jonard Koa, son of founder and CEO Johnlu Koa, during their travels across France: cobblestone streets, patisseries, markets, and quiet corners where inspiration first struck. They are the visual diary of what Lartizan stands for: craft, memory, and the romance of everyday beauty.

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“Lartizan was born from my fascination with the discipline and patience that define true French baking,” shares Johnlu Koa, founder and CEO of Lartizan. “Our 36-hour French sourdough represents that philosophy: it’s not rushed, it’s nurtured. Every loaf is about precision, care, and the timeless value of craftsmanship.”

Established in 2007, Lartizan has long been synonymous with artisanal French baking in the Philippines, pioneering the use of traditional sourdough made from levain or a fermented sourdough starter used to leaven bread. What began as a boulangerie and pâtisserie inspired by the family’s frequent travels across Europe has evolved into a name celebrated for its craftsmanship, authenticity, and passion for the French art de vivre.

Lartizan founder and CEO Johnlu Koa

Johnlu Koa, Tessie Coson-Sy, and Jonard Koa

Johnip Koa, Gerald Uygongco Cristina Go Koa, and Johnlu Koa

Lartizan’s signature 36-hour French sourdough, its delicately layered Baguette Burgundy, panettone, and brioche showcase the restaurant’s devotion to tradition. Guests can expect a sensorial experience where the aroma of freshly baked dough meets the earthy richness of olive oil and the subtle notes of sea salt, pecorino, rosemary, and black pepper.

Beyond its savory delights, Lartizan S Maison honors its roots with a selection of exquisite desserts that balance French refinement and indulgence. From delicate macarons and buttery tarts to rich pecan and chocolate creations, the confections reflect the same dedication to craftsmanship and quality that has defined Lartizan since its beginnings.

Seafood bisque

Tenderloin roast

Limoncello sorbet

Salmon mousse, chicken liver paté, foie gras, and apple compote

Lartizan meals are meant to be shared and savored slowly, from the Caviar Parfait with Blini and Fresh Oyster & Truffle Rockefeller, to the velvety Salmon Mousse, Raclette, and Chicken Liver Pâté with Foie & Apple Compote. Each dish reflects the artistry of French cuisine, balancing richness with restraint, indulgence with simplicity.