October 14

reserve your seat at the table

$195/person (price includes 18% service fee and all applicable tax). Tickets are non-refundable. Seating is limited to 50 persons for each event in order to preserve the opportunity for personal interaction between the chefs, performing artists and our patrons. Event will proceed rain or shine.


the fall 2018 series charity

Maison Madeleine has decided each Secret Supper Series should give back to the community that supports us by adopting a meaningful non-profit organization. This Fall the Juvenile Diabetes Research Foundation will receive a portion of this season’s total ticket sales.


secret supper series guest info

From alternative accommodations to attire, transportation, and weather - here's all you need to know.


meet the chefs


marcus jacobs

marjie’s grill
new orleans, la

louisiana cookin’ 2018 chef to watch

Marcus began cooking professionally in his native Ohio at the a of 18. He trained under local Chef Alana Shock until he moved to California where he worked for Chef Judy Rodgers at San Francisco institution Zuni Cafe. After mastering the art of the chicken at Zuni Marcus began his Asian food studies. He traveled through Southern Japan, working on farms and learning regional Japanese home cooking. Upon returning to the States he found himself in New Orleans which would soon become his home. Working under Chefs Donald Link, Ryan Prewitt, and Rebecca Wilcomb, Marcus spent six years at Herbsaint Bar and Restaurant; eventually rising to become the Executive Sous Chef before leaving to travel Southeast Asia and then to follow his dream of opening Marjie’s Grill.

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Jacqueline Blanchard

coutelier nola
new orleans, la

Jacqueline comes from a deep Cajun background, growing up on Bayou Lafourche in Southeast Louisiana’s Assumption Parish. After getting her bachelor degree in Culinary Arts from Nicholls State University just after Hurricane Katrina, she headed west to join the team of Chef Thomas Keller’s French Laundry and Bouchon in Napa Valley. She later joined the team at Frasca in Boulder, CO in the restaurant’s early years. After a stint at Blue Hill at Stone Barns in New York, she headed back to New Orleans to work alongside fellow NSU alum Michael Gulotta as executive sous chef at Restaurant August, where she’d worked during college. After a summer cooking in Provence at Chateau de Montcaud, Jackie was offered a sous chef position from fellow TFL alum Corey Lee at San Francisco’s highly acclaimed Benu, where she helped the team earn 3 Michelin stars.


meet the musicians

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sean bruce trio

Sean Bruce is Louisiana based folk musician whose songwriting has earned a fan base in a region fully lathered in zydeco and cajun music. His debut album Daytime Hopes in April 2011. Since, he has toured across the southern region of the U.S. playing festivals, venues, coffee shops, and house concerts. In 2012, Sean was invited to play’s “Best World Music Festival”, Festival International de Louisiane. Two weeks prior, he earned a spot on the BMI Songwriter’s Stage at French Quarter Festival in New Orleans. In 2013, he won a national songwriter competition hosted by Denver based company, LARABAR. He has been invited to New Orleans Jazz and Heritage Festival and also accepted an invitation to BMI’s Keywest Songwriter’s Festival. Bruce’s latest album, Staring at Maps, was record in 10 various locations through out South Louisiana. Sean now runs and operates his own independent music label, Norwood Recording Co. In addition, he works as an A&R for a start up label founded by Marc Broussard, Artist Tone Records. Sean is currently working on his latest full length album and enjoys reading, nature, and cooking for friends and family.

sean bruce - harmonica/guitar/vocals
chris french - upright bass
chad viator - guitar