The chefs at Maximilien cook local ingredients with French techniques.
The result is a seasonally changing menu highlighted by such signatures as the wonderful "Tournedos Rossini."
Classy and authentic French cuisine. Friendly staff.
Jeff A. - Google Review
Fantastic service, incredible view, and great food. Not much more you can ask for!
Sam M.- Online Review
If you got a date, this is the place to be!
Anees - Google Review
Chef de Cuisine
Executive Chef Christian Potvin began cooking at the age of 16 as an apprentice in Le Meaban in France. He later moved to New York City to work at Café des Artistes, and also worked at the acclaimed five-stars La Vieille Maison in Boca Raton, Florida. Chef Potvin moved to Seattle in 2000, first working as chef at Au Bouchon before joining Maximilien in 2004.
A 5% surcharge will be added to your check. It replaces the older system of servers “tipping out” support staff. 100% of this charge is going to the restaurant and is used to provide a better living wage to non tipped employees. More Info.