Maxim's

[cabrales]

I'd appreciate members' input on Maxim's in Paris. While I appreciate that the level of the cuisine there today may not be particularly attractive, the restaurant has so much history that I am contemplating a visit sooner or later.

Insight into what dishes are relatively acceptable would be appreciated.

[cabrales]

I'd appreciate hearing about what dishes might be relatively attractive at Maxim's, Paris. I understand that the cuisine is not particularly good, but am planning a visit for the historical aspects of the restaurant.

[hollywood]

Even their own website lacks a menu. Fodor's mentions poached eggs with truffles and ravioli with clams as better dishes.

[tony h]

I saw it the other day when passing by in a taxi.... - oh to be in paris....

(Lucas Carton is just a few yards away - oh to be in paris.... )

[John Talbott]

I’m not sure why anyone might want to know but on two ancient threads - here and here the fate of Maxim’s was discussed. An update: a notice in the #99 Voyage d’Affaires states that the downtown one (Rue Royale) now uses its exceptional space for lunches, cocktails, dinners or dancing evenings for groups. Contact info here where it appears that the four Cardin and four Maxim’s spaces are handled by one group.

[OAKGLEN]

It must have been 12 years ago; dancing to a live band, great food and we never saw the price list. A truely enchanted evening.

[John Talbott]

Maxim’s is alive but not well, according to Francois Simon in today’s “Hache Menu” in Figaroscope where he describes it as between woeful and pitiful and says it cost him 356 € for a meal in one of the most beautiful places in Paris that is alas dead; an abandoned Titanic.

[David Lebovitz]

If you want to experience Maxim's grandeur you don't need to eat there. You can visit their Musee Maxims which is open certain afternoons. I believe you should make a reservation. The interior is pretty spectacular, as is the history. Before you go, there's a couple of excellent essays in 'Remembrance of Things Paris' from Gourmet magazine which recount the history of the place including one by Joseph Wechsberg which gives some excellent historical background. It's pretty interesting.

(Maxim's also has a website, but turn your speakers off before you click on the link...trust me.)

Edited September 13, 2007 by David Lebovitz (log)

[John Talbott]

I don't know why I keep coming back to Maxim's, maybe because of my dinner there in 1920, but it surfaced again as l'Express's Restaurant of the week for Valentine's Day at 175 E a pop.

[John Whiting]

I don't know why I keep coming back to Maxim's, maybe because of my dinner there in 1920. . .

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How's that again? My own experience only goes back half a century.