The chefs at Maximilien cook local ingredients with French techniques.
Lunch & Dinner Menu.
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.
NOTE: A 5% surcharge will be added to your check. 100% of this charge is retained by the restaurant and not paid to service staff. It is used to provide a better living wage to non tipped employees.
