Maxime

4 rue St-Nicolas Cuisines: French

About

Maxime is the most sophisticated restaurant in town. In a contemporary-looking dining room, Christian Rougier, the hardworking chef, offers a menu that varies with the seasons. It always includes ravioli with hot oysters and sometimes features baked back of rabbit stuffed with eggplant, mushrooms, and fines herbes, served with chardonnay sauce; tournedos Rossini (layered with foie gras); baby goat with green garlic; stuffed snapper with roe sauce; sautéed scallops with truffles; fried foie gras served with asparagus; and herb-laden roast rack of excellent Montmorillon lamb. Dessert may be au gratin of red berries with a champagne-based sabayon.