Chez Max et Nico

Roasted bone marrow with mushroom fricassee. The marrow is rich, fatty, and melting, to be spread on toast or eaten with a spoon.

Terrine or block of duck or goose foie gras. A creamy, buttery texture with a rich, delicate flavor. Usually served with brioche or toasted bread.

Hard-boiled egg cut in half and topped with homemade mayonnaise. A French bistro classic, simple and tasty.

Creamy and smooth cauliflower-based soup, flavored with a drizzle of truffle oil. Mild and earthy flavor with a luxurious touch.

Shredded celeriac salad dressed with remoulade sauce (mustard mayonnaise), topped with a light foie gras mousse. Crunchy and creamy.