Chez Max et Nico

Name: Chez Max et Nico
Address: 4 Rue Henri Martin, 92100 Boulogne-Billancourt, France, Paris

★ 4.8 (1,027) $$Moderate 📍 4 Rue Henri Martin, 92100 Boulogne-Billancourt, France

SIGNATURE CREATIONS

Starters

Bone marrow with mushroom fricassee

L’os à moelle fricassée de champignons

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

Max's Foie Gras

Le foie gras de Max

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.

Main Courses

Beef fillet with foie gras sauce, fries

Le filet de bœuf sauce foie gras, frites

Very tender beef cut (filet) coated in a rich and creamy foie gras sauce. Accompanied by crispy fries. A luxurious and gourmet dish.

Max's tartare, fries

Le tartare de Max, frites

Raw minced beef seasoned with capers, onions, and herbs. Served fresh with fries. Tender texture and a bold taste.

Veal liver with raspberry vinegar and purée

Le foie de veau vinaigre de framboises purée

Pan-seared veal liver slice, deglazed with raspberry vinegar for a sweet and savory tangy note. Served with a creamy mashed potato purée.

Desserts

The cheese trolley

Le chariot de fromage

Assorted selection of aged French cheeses presented on a trolley. May include soft, hard, goat, or blue cheeses.

The Grand Gourmand and its coffee

Le grand gourmand et son café

Coffee served with an assortment of several miniature desserts. Perfect for tasting different sweets at the end of the meal.

The Grand Gourmand and its glass of Deutz champagne

Le grand gourmand et sa coupe de champagne deutz

Festive version of the coffee gourmand, replacing the coffee with a glass of Deutz champagne, accompanied by an assortment of petit fours.

THIS WEEK'S MENU

Starters

Mayonnaise Egg

L’œuf mayonnaise

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

Cauliflower velouté and truffle oil

Velouté de choux fleur et huile de truffe

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

Celeriac remoulade and foie gras emulsion

Le céleri rémoulade et émulsion foie gras

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

Main Courses

Catch of the day with lemon elderflower sauce, vegetables

La pêche du jour sauce citron sureau, légumes

Fresh fish of the day cooked according to availability, served with a tangy and floral lemon and elderflower sauce. Accompanied by seasonal vegetables.

Pot-au-feu, mustard emulsion

Le pot au feu, émulsion moutarde

Traditional beef dish slow-cooked in broth with winter vegetables. Served here with a frothy mustard sauce to enhance the flavor.

Desserts

Pineapple Carpaccio and verbena sorbet

Le Carpaccio d’ananas et sorbet verveine

Thin slices of fresh pineapple, marinated or plain, served with a scoop of verbena sorbet. A very fresh, light, and fragrant dessert.

Rum baba, caramelized apple, and arranged rum

Le baba au rhum, pomme caramélisée et rhum arrangé

Small leavened cake soaked in a boozy syrup, served with caramel-cooked apples and a glass of arranged rum. Moist and rich.

Chocolate ganache

La ganache au chocolat

Dense and melting preparation based on chocolate and cream. Smooth texture and intense cocoa flavor for chocolate lovers.

À la carte

The 1kg Normandy rib steak

La côte de bœuf 1kg Normande

An impressive 1kg piece of Normandy beef, served on the bone. Marbled and flavorful meat, ideal for sharing between two or more people. Usually grilled.