Parisian institution Maxim's has been given a makeover under the aegis of Paris Society.

Maxim's restaurant, a Parisian institution for 130 years, is writing a new chapter in its history under the aegis of Paris Society. This autumn, the group behind Girafe, Perruche and, more recently, Laurent, takes over the reins of this legendary restaurant on Rue Royale.

From the 50s to the Cardin years, welcoming in turn Proust, Piaf and Cocteau, Delon and Belmondo, Gainsbourg and Birkin, Maxim's has seen the whole of Paris pass through its timeless decor. Paris Society perpetuates the legend, choosing to refocus the address on its primary function: the restaurant, as festive as it is.

The Art Nouveau decor remains the same, with frescoes, bronze foliage, stained glass, velvet and glass roofs. Cordelia de Castellane, Paris Society's artistic director, has only added a few personal touches: here cushions, there flowery banquettes.

And in the kitchens, a young brigade has taken up the institution's gastronomic codes but reinvented the menu in its own way, refreshing the classics: frogs' legs with parsley, cheese soufflé, sea bass with Choron sauce, poule au pot Henri IV, sole Albert, American-style lobster, tournedos Rossini and linguine with caviar, all traditional dishes dusted off.

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Not to mention the desserts, created by Yann Couvreur, who brings new life to crêpes Suzette and chocolate soufflé. Shall we meet at Maxim's?