We look forward to welcoming you for dinner Tuesday-Saturday from 5pm-8pm and brunch Friday-Sunday from 9am-1pm.

Bookings available for mobile catering, food truck, and drinks truck.

Contact us at Info@Musettebyjc.com

Musette Opens in Cape Porpoise

“I wanted to be the first Englishman to win the Tour de France,” Cartwright says. Instead, Cartwright started in hospitality with a chef’s apprenticeship in Sheffield, England. There, he came to appreciate the similarities between restaurant life, and cycling, particularly the pressures one feels, and the endurance it takes to succeed. (Seacoast Online 2017)

Brunch at Musette

“The interior of Musette is small, but quaint and feels slightly European with a large Tour de France cycling poster at the entrance, Dempsey Challenge jerseys hanging from the ceiling, and a glorious, shiny Italian espresso maker sitting just across from the bar waiting to drip the best expresso around.” (2021 Savor and Snooze)

2 Pier Road, Kennebunkport




The Chef's Kitchen with Selena Gearinger

For the viewer who is passionate about food and wine, The Chef’s Kitchen provides tips & techniques from the country’s most exclusive restaurants. The show is dynamic in its production and entertaining in its content. Award-winning chefs, notable bakers, and the world’s most learned sommeliers are featured. This episode showcases one of the nation’s top culinary talents, Selena Gearinger, as she shares original recipes from Musette!

Musette Scallops featuring Butternut Puree, Orange Reduction, Fennel, Arugula, and Crispy Sage


The Chef's Kitchen with Jonathan Cartwright

Renowned “Relais & Chateaux” Chef Jonathan Cartwright showcases his impressive European techniques with a Texas flair.  The Grilled Gulf Red Snapper with Heirloom Tomato Salsa features the freshest herbs from the extensive organic gardens at The Inn at Dos Brisas.  He adds Pea Flowers, Rosemary Flowers & the tiniest of Fennel Herb to garnish.

Chef Cartwright hosts an eclectic variety of offerings, with no particular theme. “That might be a comforting bowl of slowly cooked blue-corn grits with sherry vinegar-glazed roasted vegetables, arugula, and grated Parmesan, a preparation he picked up during a stint cooking on a ranch in Texas. Or it might be a velvety oyster stew, generously laced with butter, its oysters added at the last minute so they’re just barely cooked.”

Featured Recipes on ChefsKitchen.tv

Grilled Kennebunkport Lobster on Braised Lentils with Ventoux Rose Butter Sauce

Scallops with Champagne Sauce

Grilled North Atlantic Yellow Fin Tuna Loin

Maine Lobster Hash

Steamed Lobster on a bed of homemade Fettuccine