B6 - GUINEA FOWL FILLET

Entering Maxim’s - a legendary restaurant in the Madeleine district in Paris - is a journey back in time. Its legendary facade, its valets, its unique decor. Art Nouveau, elegantly dressed women and men, champagne flowing freely, music, laughter... the party is in full swing.

A place of pleasure and sharing, favoured by major international stars, the Maxim’s restaurant embodies a certain French art de vivrecharacterised by a great cuisine where technique meets the evidence of taste pairings. Discover the favourite recipes of Sacha Guitry, Jean Cocteau, Marcel Proust, or even Marlene Dietrich.

Artichoke in two textures, Chavignol crottin and arugula cream

Guinea fowl fillet with red fruit mustard, Darphin apples and snow peas

Ossau Iraty AOP, Sainte-Maure-de-Touraine AOP and quince paste

Pistachio and raspberry clafoutis, flaked almonds

PORK-FREE - GLUTEN FREE*