Sardines 'Sardinillas' 13€
Small sardines in olive oil, served plain
The menu.
The Prelude.
Around a sharing board, a glass, a moment together. Fine produce is best enjoyed in company.
Today's Specials
The market selection, renewed daily.
To Start
Main Courses
Sweet Endings
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
SignatureThe Signatures.
Classic Starters
Œufs Bio mimosa 9€
Oreilles de cochon croustillantes 23€
Main Courses
Tartare de bœuf de Salers taillé au couteau 27€
Cannelloni farcis 'au vert' gratinés au Parmesan, sauce tomate 27€
To Finish on a Sweet Note
Riz au lait, caramel au beurre salé 13€
Mousse au chocolat Sao Tomé 65% 13€
Le succulent praliné noisette de Martine Lambert 13€
Crème caramel 13€
Profiteroles 13€
Private Events
An 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.
Coup de cœur
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