Events and Classes

Maximilien offers theme dinner regularly.

On special dinner nights we offer unique cuisine from different French regions, or accented around a holiday theme such as Bastille Day or Beaujolais Nouveau. This is the perfect occasion to try "hard to find" gourmet preparations or enjoy a romantic dinner with live classic guitar. Be sure to join our mailing list if you would like to be the first to know about special events.

Socialize with us

Join our email list and we will send you menu and special event updates.
Past Events

Bretagne Dinner
Valentine's Day Dinner
Maine Lobster Tasting Dinner
New Year's Eve Dinner 2013
Christmas Eve Dinner 2013
Beaujolais Nouveau 2013
Mount Baker and Suckling Pig Winemaker Dinner
Bastille Day 2013
Chinook Wines Winemaker Dinner
Maison Milhade Winemaker Dinner
Roquefort Papillon Tasting Dinner

Upcoming Events

May 1: Art Walk

Every first Thursday of the month is Downtown Seattle Art Walk. Join Seattle's leading art galleries in welcoming their new monthly exhibits & artists.

May 11: Mother's Day Brunch

Celebrate the moms in your life French-style with our lunch prix-fix menu with choices for the whole family!

Cooking Classes

Learn French cooking with Chef Potvin

Maximillien proudly offers occasional cooking classes, held at the Pike Place Market Atrium Kitchen in the Economy building. Please join Chef Christian Potvin as he shares his passion for food, wine, and the restaurant industry! Our classes are intimate and limited to about 12 people. Upon completion, you will go home with new skills, unforgettable delicious memories, and hopefully a few new French words! Tickets are only sold on Brown Paper Tickets. Please see below for upcoming classes.

Saturday May 10: "Daughter" Sauces

Classical French cooking calls for sauces, and lots of it! In this follow-up to our popular course, Five "Mother" Sauces, you'll discover a few twists on these sauces with Chef Christian Potvin! You'll learn how to meticulously prepare decadent sauces based on the following classical techniques: emulsions (Mouseline and Beurre Blanc/Rouge), reductions (Poivre and Bordelaise), and cream (Port Sauce). Additionally, Chef Potvin will demonstrate two other essential French techniques: making mayonnaise and vinaigrettes.

This class includes generous tastings, and all attendees will bring home a demi-glace reduction to use in their own kitchen!

This class will take place on Saturday, May 10th, from 1PM to 3PM.
Price per person : $80 - (Non refundable)


Saturday May 17: Pâtisserie - Hands On French Tarts

In France, no meal is truly complete without dessert! In this sweets course with sous chef Andy Tran, you'll learn hands-on how to create several delectable French dough, such as pâte sablé, pâte à foncer, and pâte sucré. Furthermore, Chef Andy will show you how to craft a myriad of decadent fillings to create the following famous French desserts: Flan Boulanger, Chocolate and Raspberry Tart, and of course, Apple Tart! Other techniques will also be demonstrated, such as preparing custard and chocolate fillings, and how to pre-cook "A Blanc" your pie shell.

This class includes generous tastings. Everyone will go home with plenty of pies, and the dough they prepared in class to use with their own creation!

This class will take place on Saturday, May 17th, from 1PM to 3PM. Because of the hands on dough making, it is limited to only 10 attendees.
Price per person : $90 - (Non refundable)

Saturday May 24: Brunch, French Style!

In the Pacific NW and in France, brunch is considered an important "event", bringing together friends and family through great conversation and food. In this course, you'll learn how to prepare some decadent French brunch recipes, just in time for the many spring events! Chef Christian Potvin will teach you how to poach the perfect eggs, and craft an omelet that will instill both envy and cheers from your friends or your in-laws. Also, you'll learn the secrets to roasting succulent breakfast potates, and baking a creamy Gratin Dauphinois. Finally, what is brunch without a sweet finale? Rediscover two morning French classics: French toast and crepes!

This class includes generous tastings. Sommelier Carlos Romero will also stop by to demonstrate the concoction of a perfect Bloody Mary mix recipe.

This class will take place on Saturday, May 24th, from 1PM to 3PM
Price per person : $80 - (Non refundable)

details/tickets (Hurry only a few left!)