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.
A LIVING AREA READY TO SATISFY ALL YOUR UNEXPECTED DESIRES.
- Select your menu
-
Breakfast
8am - 11am
Monday/Friday
-
Lunch
12am - 2:30pm
Monday/Friday
-
The Dinner
7:30pm - 10:30pm
Tuesday/Saturday
-
Tea time
3pm - 6pm
Everyday
-
Brunch
11.30am - 4pm
SATURDAY/SUNDAY
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.
Reservation
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 cabagge
–
MAIN COURSES
Flank Steak Black Angus
Grenailles potatoes & soybeans
Shade fish à la plancha
Herb emulsion, seasonal vegetables
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
Reservation
7:30pm - 10:30pm
The Dinner
–
STARTERS
Milk-fed tartar 19.
Anchovies, radishes, kale cabbage
Cucumber gaspacho 16.
Black tiger shrimps peppers
Royal foie gras 18.
Truffed emulsion salted schimeji
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
Half-cooked skipjack tuna 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
Reservation
Kiss
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.
Reservation
11.30am - 4pm
Brunch
55.
Saturday & Sunday, from 11.30am to 4pm
–
JUICES
Fresh juice
Detox juice (extra 4.)
–
EGGS
Scrambled eggs with truffle
–
MAIN COURSES
Half-Cooked Red Tuna
Seasonal Vegetables
Flank Steak Black Angus
Chimichurri Sauce, Seared Radicchio Lettuce
Avocado Toast
Burrata, Eggplant Cream
–
DESSERTS BY ANDRÉ STEVENS
Chocolate Opéra / Tarte Tatin / Iranian Lime Week-End Cake
Réservation
J'ai faim
Now
