A DIGRESSION IN TIME

A bistronomic restaurant and a cocktail bar in a dreamy context. The large lounge welcomes you every day for breakfast, lunch, tea-time, cocktails (starting at 6 PM) and for diner (starting at 7:30 PM).On weekends, the Hotel Particulier Montmartre opens its doors for brunches at 11.30AM.

Our restaurant and our cocktail bar make full use of the largest hotel garden in the French capital when the warm weather arrives.

Our chef Louis Ricard takes inspiration from his travels to Asia and his cuisine’s basis leans on fundamentals of the French gastronomy. He perfectly matches colours, textures and tastes of seasonal products selected on high criteria.

Discover our menus

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A LIVING AREA READY TO SATISFY ALL YOUR UNEXPECTED DESIRES.

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8am - 11am

Breakfast

20.- per person
25.- with eggs
From 8am to 11am

FRESH FRUIT JUICE
(Orange, Grapefruit or Lemon)
Or Detox juice

HOT BEVERAGES
(Coffee, tea «Mariage Frères», hot chocolate)

BREAD, BUTTER, JAM, VIENNOISERIES

FRESH FRUITS SALAD

COTTAGE CHEESE
With :
Sugar
Corn flakes
Muesli


EGGS
(Served by 2)
Boiled eggs
Fried eggs
Scrambled eggs
Poached eggs
Omelette
Bacon


VIENNOISERIE ONLY -5.-

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12am - 2:30pm

Lunch

From 12pm to 4:30pm

STARTER + MAIN COURSE – 28.-

MAIN COURSE + DESSERT – 26.-

STARTER + MAIN COURSE + DESSERT – 34.-


STARTERS

Cucumber gaspacho
black tiger shrimps, peppers

Milk-fed veal tartar
anchovies, radishes, kale


MAIN COURSES

Suprême de pintade fermière
Gravy, potatoes shot

Croque monsieur
truffle cream, sheep’s tomme homemade fries et green salad

Vegetarian plate


DESSERTS

Fresh fruits salad

Aloe vera
red fruits, peach sorbet

Black chocolate mousse
brownie, crumble, Bourbon vanilla ice cream

 

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7:30pm - 10:30pm

The Dinner


STARTERS

Milk-fed tartar  19.-
Anchovies, radishes, kale

Cucumber gaspacho  16.-
Black tiger shrimps peppers

Royal foie gras  18.-
Truffed emulsion salted schimezi

Tostada crabmeat  20.-
Avocat, sea ursin cream sauce


MAIN COURSES

Iberian pluma 35.-
Soubressade sauce, seasonal vegetables

Flank steak black Angus  29.-
Chimichurri sauce, treviso Fried 

Shade fish a la plancha  27.-
Herb emulsion, carrot variation

Bonite  29.-
Tamarind sauce, bok choy cabbage

Vegetarian plate  24.-


DESSERTS

Cheese plate at the moment 15.-

Aloe Vera  16.-
Red fruits, peach sorbet

Black chocolate mousse  15.-
Brownie et crumble, bourbon vanilla ice cream

Perry Zéphyr  14.-
Apple vanilla cream, green apple sorbet

Kiss

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3pm - 6pm

Tea time

Monday to Friday from 3pm to 6pm
Saturday and Sunday from 4pm

HOT BEVERAGE AND PASTRIES – 15.-

DETOX JUICE AND PASTRIES – 17.-

CHAMPAIGN AND PASTRIES – 21.-

 

 

 

 

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11.30am - 4pm

Brunch

38.-
48.- with a glass of champagne
Saturday & Sunday, from 11.30am to 4pm


JUICES

Fresh orange juice

Fresh grapefruit juice

Fresh lemon juice

Detox juice –extra 4.-


EGGS

Nature, Smoked Salmon or Bacon

Low temperature egg

Scrambled eggs


MAIN COURSES

Foie gras
Mushroom emulsion

Marinated salmon
Raw beets

Supreme of guinea fowl
Meat juice, new potatoes

Avocado toast
Grilled aubergines, piquillos, sesame


DESSERTS

Lime cream
Meringue, crumble

Dark chocolate mousse
Brownie

Fresh fruits salad

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J'ai faim

Now

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