La perfection n'est pas un détail, mais le détail fait la perfection

Edmond home to Oklahoma's French cuisine capital

France is synonymous with fine dining, producing legendary chefs like Alain Ducasse and Joël Robuchon. In 2024, France remains a culinary powerhouse with 639 Michelin-starred restaurants. While French techniques influence many top global restaurants, my experience with exclusively French establishments has been limited, including Les Nomad in Chicago and Le Bernardin in New York — one being mediocre, the other delivering an unforgettable meal.   

Now, I’m turning my attention to Fait Maison in Edmond, Oklahoma, helmed by Chef Olivier Bouzerand. Trained in classical French cuisine, Bouzerand began his career in his native France, working his way toward his own restaurant. Training in kitchens that earned Michelin recognition along the way.

He moved to Oklahoma in 2017 to open a restaurant with his wife and partner Susan Wedel, a longtime Edmond businesswoman.

With Oklahoma’s growing number of Michelin-level dining experiences, it’s time to revisit the roots of classical French cooking. Let’s eat!

Atmosphere

Fait Maison’s atmosphere is luxurious and classically French, featuring a rich palette of gold, cream, and gray. The decor is adorned with French-inspired art and elegant display pieces, with radiant, reflective chandeliers enhancing the opulent feel. The silverware, with intricate filigree, and the beautifully plated dishes add to the overall aesthetic. 

However, the dark charcoal ceiling gives an industrial contrast that doesn’t quite match the refined theme. Seating includes plush booths built into the walls, providing a comfortable and intimate setting, complemented by perfectly tuned French background music. The only minor critique is that the decor might feel overly busy to some.

Fait Maison also offers patio service when weather allows. Patio dining service is completely separate from the menu offered inside. The patio offers a far more casual atmosphere but a menu barely less lavish than the culinary wonders inside. Dave Cathey recently counted the Oeuff en Meurette among his Top 10 dishes last month.

We opted for the tasting menu inside.

Service 

Shane and Alex led the charge, with Alex's three years at Fait Maison shining through in his evident passion for food and wine. Silverware was meticulously changed between courses, and water glasses were kept consistently full.

Each dish was introduced with personal flair, adding a warm, personable touch to the experience. Ms. Wedel visited the table, enhancing the atmosphere of hospitality. Toward the end, a cheese cart was presented tableside, with Alex using a digital map to illustrate the origin of each cheese, a truly delightful experience. To top it off, chef Bouzerand himself visited the table for a conversation, making the evening even more memorable. The consistent level of service across the restaurant highlighted the care and attention given to every patron.

Dining

Fait Maison offers two distinct menus. The monthly tasting menu features 5 to 7 courses, allowing diners to experience a curated selection of seasonal dishes crafted by chef Bouzerand. Additionally, there is an à la carte Trio Menu that consists of three different preparations of a key ingredient or dish. This unique format provides a variety of flavors and techniques within a single course, offering a diverse and engaging dining experience. We went with the tasting menu.

Bread and Butter Service

Fait Maison has a bread service that is offered between each and every course. Each bread is made in-house as is the butter. The butter is rich and decadent with the ever so subtle hint of salt at the back end. 

Three courses of Duck Foie-Gras 

Foie Gras Terrine with Toasted Brioche: This elegant dish features the classic, buttery richness of foie gras, delicately infused with subtle notes of Cognac or Armagnac. Its preparation is flawless and utterly indulgent. 

Foie Gras Lasagna with Black Truffle: A more inventive take, this lasagna is rich and decadent, featuring layers of foie gras and a generous amount of black truffle. The earthy truffle complements the rich foie gras, while a delicate foam ties the flavors together, and the perfectly cooked pasta adds texture to this luxurious dish.

Seared Foie Gras with Port Wine Sauce: This preparation highlights a traditional favorite, where the delicate, buttery foie gras is balanced by the sweetness of the port wine sauce. The dish is further elevated by a date and onion compote, adding a layer of sweetness and depth to the rich foie gras.

Hors d'oeuvres 

Four distinct hors d'oeuvres are elegantly presented, each offering a delightful and well-prepared bite. The savory cheese tart is rich and flaky, a ball of delicate cream provides a luxurious mouthfeel, the savory macaron offers an unexpected yet delightful twist, and the herb cracker, topped with a sweet and tangy onion compote, rounds out the selection with a harmonious blend of flavors. Each bite showcases a balance of textures and flavors, making for a refined start to any meal.

Chestnut Soup with a Parmesan Mousse

This soup is truly exquisite, with a rich, nutty chestnut cream perfectly balanced by the tangy, aerated parmesan mousse. Marinated elk meat adds a smoky depth and a slightly firm texture, providing a wonderful contrast to the smoothness of the soup. The cold parmesan cream, paired with the hot soup, introduces an exciting interplay of temperatures, creating a multi-dimensional experience. Silky, sensual, and utterly sensational, this dish captivates the palate with every bite. This is one of the most unique soups I have ever had. 

Scallop grilled with Parmesan Cream, roasted celery, and Dauphine Potato

The scallop is cooked to perfection, boasting a nutty, golden crust that contrasts beautifully with the soft, slightly sweet interior. Each bite starts with the seared scallop's delicate sweetness, followed by creamy middle notes of parmesan, and rounded out by the earthy, nutty flavor of the celery root. The accompanying Dauphinoise potato delivers a delightful burst as its crispy crust gives way to a rich, buttery, soft potato interior, offering an indulgent texture contrast that complements the dish. An excellent overall course. 

Atlantic French Sea-Bass “Dieppoise

This dish is a true work of art, showcasing the incredible depth and harmony of its flavor profiles. The seabass is seared to perfection, with a beautifully crisp crust giving way to its delicate, flaky interior. The accompanying cream sauce, infused with subtle notes of dill, enhances the dish with a fresh, herbaceous touch that complements the other components flawlessly. Each bite from the vegetable and cream base offers fresh, briny flavors of mussel and langoustine, with a creamy essence lingering on the palate. This dish is a masterclass in balance and execution—borderline pièce de résistance.

Escargot and braised veal shank tart with parsley, chanterelles, and garlic cream

One of the most visually stunning dishes I've experienced in Oklahoma, initial earthy snail awash in delicate butter and garlic, set the stage beautifully. These flavors give way to rich middle notes of spinach and chanterelle mushrooms, transitioning seamlessly into the veal’s rich, beefy profile. End notes of cream make each bite memorable. 

Squab breast roasted with duck foie-gras and black truffle

The squab is cooked to a beautiful medium rare, showcasing the tenderness that makes its flavors sing. Rich, buttery foie gras perfectly complements the delicate squab, while the earthy truffle ushers each mouthful into a luxurious farewell. Decadent truffle sauce introduces a subtle sweetness to each bite, balanced by the creamy puree that bring balance and harmony to the dish. Yet another excellent offering, highlighting a masterful composition of balance between flavor and texture.

Caramelized apple and vanilla souffle with a green apple sorbet

The soufflé is a true masterpiece, with a beautifully soft, creamy interior that opens with notes of sugar and vanilla. Delving deeper, flavors veer spicy and tart from apple and cinnamon, building complexity and balance. A recent trip to Rise Soufflé in Tulsa couldn’t compare. The accompanying green apple sorbet, crisp and refreshingly light with minimal sugar, served as the perfect palate cleanser and a delightful conclusion to the tasting menu.

Mignardises 

This trio of snacks features a perfect chocolate macaroon, a nutty walnut caramel, and a beautiful passion fruit marshmallow. 

“Three courses of Vanilla” 

Crème Brûlée with Madagascar Bourbon Vanilla: Impeccably prepared, this crème brûlée offers a rich, creamy custard infused with the delicate yet distinctive flavor of Madagascar Bourbon vanilla. The perfectly caramelized sugar on top creates a delightful, crunchy layer that shatters beautifully, leaving slightly caramelized sugar grains that contrast playfully with the smooth custard. The balance of textures and flavors makes each bite an elegant and luxurious experience, as the sweetness of the burnt sugar dances with the velvety custard on the palate.

Crêpe Stuffed Orange Soufflé: Clip the video to watch the flambe of Grand Marnier over this luscious dessert. Simple and layered, the dish comes on sweet with orange, turns rich and tangy from the booze then lands beautifully into the creamy filling and delicate crêpe. The slightly bitter finish from the candied orange peel adds depth, making this dessert truly transcendent. An unforgettable culinary experience.

Mille-Feuille with Buckwheat Arlettes and New Guinea Tahitian Vanilla Cream: This elegant dessert strikes a perfect balance between the earthy, slightly chocolatey flavor of the buckwheat arlettes and the smooth, fragrant New Guinea Tahitian vanilla cream. The buckwheat adds a subtle richness, enhancing the creamy vanilla layers, resulting in a delicate yet deeply satisfying bite. The interplay of textures and flavors makes this a refined take on the classic mille-feuille, with the buckwheat adding a unique twist to an already sophisticated dessert.

Summary

It is rare for a restaurant to establish a baseline of excellence across every dish, but chef Bouzerand's Fait Maison achieves this effortlessly. The technique and execution on display are flawless, with each offering meticulously composed to align with the overall menu.

Fait Maison is a masterclass in classical French cuisine, with standout dishes like the sea bass, squab, and crepe pushing into pièce de résistance territory. The entire menu reflects Michelin-level quality, a remarkable feat for a restaurant in Edmond, Oklahoma.

From the first bite to the last, your palate is taken on a journey through the heart and soul of modern French techniques, all within the American heartland. For those seeking an authentic and refined culinary experience steeped in the rich traditions of France, Fait Maison delivers — actually no. The French would never offer carryout, much less deliver. Go see them for an opulent, eye-popping experience. Until next time, let’s eat!

Jared’s Scale

• 95-100: pièce de résistance. 

• 80-94: Excellent

• 65-79: Above Average 

• 35-64: Average

• 20-34: Below Average.

Atmosphere: 19/20; Opulent, gorgeous, comfortable. A little cluttered and mis-matched ceiling. 

Service: 20/20; Some of the best service in Oklahoma and a true experience. 

Food: 56/60; Consistently excellent with shades of pièce de résistance.

Overall: 95/100; pièce de résistance