I was invited to Maxim’s de Paris last week for lunch by the Paris Society group, which has recently taken over the management of the historic restaurant.
In 1893, the bistro Maxim’s, was opened by a former waiter, Maxim Gaillard, on rue Royale. Preparing for the 1900 Universal Exposition, Maxim’s was transformed into an Art Nouveau showplace with stained glass ceilings and screens, Tiffany lamps, and hand-painted nymphs on the walls. It became the most fashionable restaurant in Paris and a magnet for international celebrities.
When Pierre Cardin was refused entrance to Maxim’s because he wore a turtleneck instead of a tie, it caused a media scandal. Ironically, years later Cardin was invited to buy the restaurant and took it over in the early 1980s. He turned Maxim’s into a worldwide brand with over 30 products and opened branches internationally, much like he did with his own brand. The expansion paid more attention to the brand and the international expansion, and the the maintenenace of the the Paris restaurant eventually weakened the name and Maxim’s became a tourist trap. It greatly needed new management and definitely some TLC.
The Paris Society hospitality group owns over 70 restaurants, hotels, and event spaces throughout Paris and France. Their restaurants are some of the most popular and sought after in Paris, including Gigi, Monsieur Bleu, Girafe, Bonnie, and Beau Coco.
I had only been to Maxim’s once for a press event about seven years ago. Walking through the restaurant again, I remembered the grandiose and glamorous interior. I am a huge Art Nouveau fan, and Maxim’s is the epitome of that wildly ornate style that will never be replicated.
The menu has mostly classic, French dishes and a few modern-day specialties.
I stuck to the classics and ordered the Dubarry soup, which is a rich soup of cauliflower, veal stock, egg yolks, and heavy cream, and Maxim’s version had added an extravagance, truffled crème. My friend had a half lobster with salad and truffled dressing. For my main, I had Albert-style sole, which is cooked with vermouth, and the waiter skillfully fileted it in front of us. Dessert was a heavenly chocolate souffle, perfectly cooked.
I toured the two floors of the restaurant to take in the magnificent décor and discovered the stained-glass ceiling in the rear of the main floor dining room, the dazzling Tiffany glass, the decorative red and green flowered carpeting, the beautiful mirrors, and red velvet banquettes. Going to the bathroom on the second floor, I uncovered a fabulous lounge and bar with a grand piano, and I thought what a great place to throw a blowout party someday.
3 rue Royale, 75008
https://restaurant-maxims.com/
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