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 12 AM.

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 – 24.-

MAIN COURSE + DESSERT – 21.-

STARTER + MAIN COURSE + DESSERT – 29.-


STARTERS

Pickled salmon
Raw beet, black radish

Royale of foie gras
Shimezi, mushroom emulsion


MAIN COURSES

Suprême de pintade fermière
Gravy, potatoes shot

Low temperature yellow place
emulsion hulls, variegated vegetables

Plate of seasonal vegetables


DESSERTS

Coffee espuma
Dark chocolate mousse, vanilla ice cream

Fresh fruits salad

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7:30pm - 10:30pm

The Dinner


STARTERS

Goose liver – 17.-
Mushroom emulsion, sauted schimezi muschrooms

Butternut soup – 13.-
Poached egg at a low temperature, fried onions and kale

Sea Bream marinated with kalamansi – 16.-
Kumquat and black radish


MAIN COURSES

Cod grilled “à la plancha” – 27.-
Cockle emulsion, gold ball turnip and romanesco cabbage

Supreme of guinea fowl – 25.-
Meat juice, new potatoes

Challans duckling – 29.-
Meat juice, sauted beetroot

Plate of seasonal vegetables – 19.-


DESSERTS

Cheese plate – 15.-

Dark chocolate mousse – 13.-
Brownie, caramel ice cream

Lime cream – 12.-
Meringue, crumble

Lychee whipped cream – 12.-
Rose water jelly, yoghurt 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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12am - 4pm

Brunch

38.-
48.- with a glass of champagne
Saturday & Sunday, from 12pm 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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