Summary: In a renovated farmhouse, refined dishes emphasize local produce and seasonal flavors
La Table de Maxime marks 15 years of refined craft in a renovated farmstead that blends tradition with modern haute cuisine. The menu evolves, spotlighting local products and seasonality, with dishes such as calf sweetbreads in crunchy crumbs with truffle bearnaise, frog legs in garlic chive crust, and Ardennes venison with pepper sauce. The kitchen emphasizes precise techniques, graceful presentation, and generous flavors, inviting life‑lovers to savor a distinctive, timeless dining experience in a picturesque setting