This south Winnipeg favourite sets the standard for suburban-style fine dining. Heat from fireplaces add warmth within the wood-panelled interior, while soft carpet amps up the cozy factor. The wide-ranging menu offers short-order faves along with an extensive selection of dinner entrées includes beef liver and veal cordon bleu. Greek specialties like souvlaki and lambchops draw loyalists from afar. The addition of a kid’s menu makes it a good spot for family occasions.
MAXIME’S
Restaurant Review
Maxime’s Review
Maxime's Neighbourhood: St. Vital Address: 1131 St Mary's Rd Phone: 204-257-1521 Entrees: $18-$40 Long-standing dining destinations are beloved for bucking trends and staying on a traditional course that began in…
Recipes from this restaurant
Honey Agrodolce Ribs
Honey agrodolce ribs get a punchy sauce laced with aromatic rosemary and jalapeno heat. Leave the seeds in for an added kick. Chef Peter Long Maxime's Restaurant Ingredients Agrodolce sauce…
Honey Raspberry Field Green Salad
Honey raspberry field green salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing. Chef Peter Long Maxime's Restaurant Ingredients Honey raspberry vinaigrette 1 cup fresh…
White Chocolate Raspberry Cheesecake
Owner Antigone Bekios Maxime Restaurant Ingredients Crust 1 cup slivered almonds 2 cups graham cracker crumbs 1/4 cup unsalted butter, melted Filling 8 oz fine quality white chocolate 32 oz…
Asparagus Salad
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Asparagus is in season by mid-April. Take advantage of this fact with a simple spring salad. Ingredients Dressing 1/2 cup…
Curried Mushroom Soup
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This soup is tangy in its mildest rendition, and can be made hotter depending on the strength of curry used.…
Mango Fruit Parfait
Chef Gary Patson and sous chef Mac Nurse Maxime Restaurant Use fresh mangoes that offer a shot of vitamins A and C. Ingredients Parfait 2 cups cubed mango 1/4 cup…
Crispy Mushrooms with Tarragon and Pepper Dip
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This tasty appetizer dish is meant for sharing. It will appear on Maxime’s appetizer menu at their new lounge, which…
Chocolate Banana Walnut Cake
Chef Peter Long, Maxime’s Chocolate and caramelized bananas play off the warm, burnt caramel notes of dark rum prevalent in this fluffy cake. Ingredients Cake 1 cup sugar 1 stick…
Savoury Stuffed Figs
Chef Peter Long Maxime’s Each bite-sized parcel releases complementary tangy, sweet, and savoury flavours. Ingredients Balsamic Maple Reduction 1/2 cup Canadian maple syrup 3 Tbsp balsamic vinegar 1/2 oz orange…
