Café Max (Invalides)

Chef Frédéric Vardon's menu at Café Max is a love letter to traditional French bistrot cooking, showcasing the canaille and gourmand style that defines authentic Parisian dining. His approach honors classic techniques while delivering the generous, flavorful dishes that have made bistrot cuisine beloved for generations. The kitchen focuses on quality ingredients prepared with precision, resulting in plates that satisfy both visually and gastronomically. The restaurant's signature dishes demonstrate Vardon's mastery of French classics. The œufs mimosa arrive as a perfect example of this seemingly simple preparation, with creamy yolks piped back into tender whites—a dish that requires more skill than its humble appearance suggests. The crispy pig's ears showcase the chef's ability to transform traditional ingredients into something special, achieving the ideal balance of texture and flavor that makes this dish a standout. The hand-cut beef tartare, prepared au couteau, exemplifies the bistrot tradition of expert knife work and careful seasoning, served with classic accompaniments. Beyond these signatures, the menu features other Parisian staples including perfectly grilled entrecôte, rich profiteroles au chocolat for dessert, and seasonal preparations that reflect the best of French market cooking. The kitchen maintains consistency across lunch and dinner service, ensuring that whether you're grabbing a quick midday meal or settling in for an evening feast, you'll experience the same commitment to quality and tradition. Complementing the food is an extensive wine list that celebrates French winemakers, with particular attention to selections that pair beautifully with bistrot fare. The restaurant's annual Paulée du Gamay event highlights this dedication to wine culture, bringing together Beaujolais enthusiasts for a special celebration. With average prices ranging from 40€ to 60€ per person, Café Max offers excellent value for this level of traditional French cooking in the heart of the 7th arrondissement.