MasterChef Finalist to Open Farm-to-Table Restaurant in Little Rock

Jennifer Mohn, who has held various roles throughout her life—including nonprofit executive, food blogger, and MasterChef finalist—is gearing up to become a restaurateur. The Arkansas native is set to open a new farm-to-table restaurant, Fleur, along with a European-style pastry shop in downtown Little Rock this fall.

Pioneering this nearly $3 million venture, Maune aims to emphasize locally sourced ingredients and seasonal menus, making the experience about much more than just food. “For me, it’s very important to gather around the table, just like we do as a family at home,” she said. It’s that connection during meals—sharing stories about their days, discussing homework—that Maune cherishes deeply.

This philosophy resonates with many, especially as people struggle to balance busy schedules filled with distractions. “I think gathering around the table is an opportunity to connect, celebrate milestones, and build relationships,” she noted. Yet, she also candidly recognizes the challenges of launching a restaurant while managing a family of six children, ranging from ages 6 to 16. Careful meal planning, the support of her family, and keeping realistic expectations are crucial to her balancing act.

“I’m a busy mom, so if I’m going to a baseball game and just picked up my kids from school, I’m the first one through the drive-thru,” she shared, revealing that balance often trumps the idea of perfection. “It’s always Chick-fil-A,” she added, appreciating their healthy salad options and a children’s menu.

At Fleur, Maune plans to collaborate closely with local farmers, allowing her to frequently update the menu based on what’s in season. She even grows some of her own produce for the restaurant. “The Southern region, like New Orleans, is really known for our flavors,” she remarked, emphasizing that Southern cuisine is somewhat of a “hidden gem.”

In addition to the primary restaurant, Fleur will feature an in-house bakery with inspirations from Paris and New York, offering artisan breads, pastries, and even afternoon tea service. While this first location will be in Arkansas, Maune has broader aspirations, envisioning Fleur in cities across the country.

Despite its growth potential, one principle remains essential. “The goal is always scratch cooking,” Maune declared. “That means all of our sauces and seasonings are made in-house and also sourced locally to the regions, states, and cities we are in.”