Café Max

Small, high-quality canned sardines, served whole. They are rich, oily, and melt in the mouth. Traditionally enjoyed on buttered bread.

A rustic country terrine prepared by artisan Olivier Brosset. Coarse and meaty texture with a flavorful seasoning. Ideal for sharing with country bread and pickles.

Large, cooked Italian sausage with a smooth, silky texture, studded with cubes of fat. Mild and delicate flavor. Served in thin slices.

Ham cured for two years, from the Tarn region. Intense, salty, and nutty flavor with a melting texture. An exceptional charcuterie to be savored slowly.

Whole dry sausage, recognized by an international award. Firm texture and authentic cured meat taste. To be sliced for an aperitif.

The belly of white tuna, highly prized for its richness in fat and extreme tenderness. Preserved in oil, it is creamy and flavorful. Served with toasted bread for spreading.

Half hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then re-stuffed into the white. Creamy and flavorful. A classic bistro starter.

An Italian dish composed of thin slices of cold veal topped with a sauce of tuna, anchovies, and capers. A creamy, umami-rich surf-and-turf combination. Eaten chilled.

Pork ears slowly cooked then fried or grilled until very crispy. Crunchy on the outside and gelatinous on the inside. Meaty and rich flavor.

Raw Salers beef, finely diced by hand (not minced) to preserve texture. Seasoned with capers, onions, and condiments. Fresh and tender.

Large pasta tubes stuffed with a mixture of green vegetables and herbs. Baked in tomato sauce and topped with gratinated Parmesan. A warm and comforting dish.

Short-grain rice slowly cooked in sweetened milk until creamy. Topped with a salted butter caramel sauce. A sweet and nostalgic dessert.

Airy dessert prepared with 75% dark chocolate from Sao Tome. Intense cocoa flavor with a slight bitterness. Light and foamy texture.

Frozen or creamy creation highlighting hazelnut praline. Rich taste of roasted hazelnuts and caramelized sugar. Very indulgent.

Smooth and silky egg custard, baked with a layer of liquid caramel. Melting texture and delicate vanilla and caramel flavor.

Small choux buns filled with vanilla ice cream or pastry cream. Topped with hot chocolate sauce. Delicious contrast between hot and cold.