The menu.
Our year-round classics.
What we always keep on the menu, lunch and dinner, Monday to Friday.
Mortadelle artisanale — Olivier Brosset
Artisanal Mortadella
Jambon de cochon du Tarn — séché 24 mois, Montalet
Tarn ham — cured 24 months, Montalet
Saucisson sec (vice-champion du monde de saucisson nature 2022, environ 250 g)
Dry sausage (runner-up in the 2022 Plain Sausage World Championship, approx. 250 g)
Œufs Bio mimosa
Organic mimosa eggs
Oreilles de cochon croustillantes
Crispy pig's ears
Tartare de bœuf de Salers taillé au couteau
Tartar of Salers beef
Cannelloni farcis 'au vert' gratinés au Parmesan, sauce tomate
Oven-grilled 'green' stuffed cannelloni, tomato sauce
Riz au lait, caramel au beurre salé
Rice pudding, salted butter caramel
Mousse au chocolat Sao Tomé 65%
Sao Tomé 65% chocolate mousse
Le succulent praliné noisette de Martine Lambert
Martine Lambert's succulent hazelnut praliné
Crème caramel
Crème caramel
Profiteroles
Profiteroles
*sous réserve de changements selon nos approvisionnements
*subject to change depending on our supplies
Envie du spectacle ? Découvrez nos crêpes Suzette flambées au comptoir, selon la saison sur l'ardoise.
Market slate
Updated June 2026
Ardoise du 14 avril 2026 — Every day, the Chef offers a selection of market dishes on the chalkboard.
Oeufs Bio Mimosa
The Classic
Tartare de Salers
Tradition
Escargots en Poelon
Signature
Crepes Suzette au Comptoir
Indulgence
Pot-au-Feu
Tradition
Saint-Jacques de la Baie de Seine
Prepared tableside
Tete de Veau Sauce Gribiche
Signature Oeufs Bio Mimosa
The Classic Tartare de Salers
Tradition Escargots en Poelon
Signature Crepes Suzette au Comptoir
Indulgence Pot-au-Feu
Tradition Saint-Jacques de la Baie de Seine
Prepared tableside Tete de Veau Sauce Gribiche
SignatureAn Intimate Setting.
Behind its façade, Café Max hides a space made for special moments. Dedicated chef, sheltered terrace, intimate setting: book the entire venue for your cocktails, private dinners or exceptional events.
Our Cellar.
Over 400 references selected by the chef. A wine list conceived as a collector's cellar, with a bold focus on Beaujolais and independent winemakers.
Wine is the backbone of the bistro. Every bottle here tells a story — of a winemaker, a terroir, an encounter.
Le Petit Mouton de Mouton Rothschild, Pauillac 2014
Cabernet Sauvignon, Merlot — 2014
"Nez profond de cassis, cèdre et tabac blond. À merveille avec : Filet de bœuf au poivre."
A table awaits.
Café Max welcomes you Monday to Friday, lunch and dinner. Book now to secure your spot.
Book a table