A DIGRESSION IN TIME
A bistronomic restaurant and a cocktail bar in a dreamy context.
INFORMATION
Due to the latest government measures, we are informing our customers that our restaurant, Le Grand Salon, will unfortunately be closed for the duration of the lockdown.
Only Suite reservations are available during this period including breakfast service in our Le Grand Salon space, a bar service directly served in your Suite (from Tuesday to Saturday from 6 P.M to 1 A.M) and the ability to order dinner through home delivery services.
“Champagne in Suite” offer currently available with a free bottle of Champagne Veuve Clicquot Carte Jaune for each Suite reservation.
Stay Safe in our Private House !
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The large lounge welcomes you every day for breakfast (starting at 8:30 AM), lunch, tea-time, cocktails (starting at 6 PM) and from Tuesday till Sunday for diner (starting at 7PM).On Sundays, the Hotel Particulier Montmartre opens its doors for brunches at 12PM.
Our restaurant and our cocktail bar make full use of the largest hotel garden in the French capital when the warm weather arrives.
A valet parking service is available at the entrance (from Tuesday to Saturday, from 7PM to 2:00AM).
A LIVING AREA READY TO SATISFY ALL YOUR UNEXPECTED DESIRES.
- Select your menu
-
Breakfast
8.30am - 11am
Monday/Saturday
-
Lunch
12pm - 2:30pm
Monday/Saturday
-
The Dinner
6.00pm - 9.00pm
Every day
-
Tea time
3pm - 6pm
Everyday
-
Brunch
12pm - 4pm
SUNDAY
8.30am - 11am
Breakfast
20. per person
25. with eggs
From 8.30am to 11am, from Monday to Saturday
–
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
12pm - 2:30pm
Lunch
From 12pm to 4:30pm, Monday to Saturday
At the Hôtel Particulier Montmartre, we work with fresh produce, so the menu may change depending on seasonal produce. Grand Salon menu by our chef: Gabriele Faiella
WEEK LUNCH
(Monday to Friday)
STARTER + MAIN COURSE 34.
MAIN COURSE + DESSERT 34.
STARTER + MAIN COURSE + DESSERT 38.
Among several proposals for starters, main courses (fish / meat / salad) and desserts from our chef.
ON SATURDAYS
STARTERS
Sea bream ceviche 19.
The classic of our Private House
Crispy Rolls with vegetables 12.
Pea sauce
Burratina 16.
Multicolored tomatoes carpaccio, olive oil with basil
Salted Mini Croissants 16.
Straciatella di bufala, olives oil and basil
Iberian Acorn-fed Ham (Spain) 42.
Bruschetta tomato jam, pepper
Cécina (Spain) 22.
DISHES
Roasted doll 24.
Lemon mayonnaise, fried sweet potato
Ribs 22.
Barbecue sauce, roasted potatoes
Avocado salad 19.
Powder miso, fresh dill cream, pomegranate, fried leeks
Parmesan Risotto 19.
Supplement summer fresh truffe (2grams): 10.
–
DESSERTS
Cheese plate from our Chef 14.
Crémeux à la truffe, Fourme d’Ambert «Village», Tomme de Savoie IGP et pâte de coing
Strawberry tart 12.
Seasonal fruit salad 10.
Reservation
6.00pm - 9.00pm
The Dinner
–
Assiettes selection menu for Sundays dinners.
–
Grand Salon autumn-winter menu by our chef Gabriele Faiella
Service in the cocktail bar area Le Très Particulier from Tuesday to Sunday
–
APERITIVO
Served from 4pm to 6pm
Smoked Guacamole 16.
Mango, avocado, wheat tortillas
Salted Mini Croissants 16.
Straciatella di bufala,summer truffle, olive oil with basil
Iberian Acorn-fed Ham (Spain) 42.
Bruschetta tomato jam, pepper
Cécina (Spain) 22.
–
STARTERS
Gyozas – Signature 22.
Confit veal, sesame sauce (5 Pieces)
Sea bass ceviche – Signature 22.
The classic of our Maison Particulière, raspberry sauce and truffle oil
Aguachile Gambas Carabineros 28.
Winter melon & imperial caviar from Maison Nordique (Sologne)
Beef tartare 22.
Parmesan, candied tomatoes & summer truffle
–
DISHES
Beef tenderloin – organic, origin France 38.
Three breadcrumbs, flavored with chamomile, homemade barbecue sauce
Beef rib – organic, origin France 95.
To share for two people, race Salers, Auvergne
Veal cheek – origin France 32.
Sauteed rice with saffron, chard confit
Monkfish in crispy porcini mushrooms 36.
Pan-fried shiitake & chanterelle mushrooms, creamy polenta
Stuffed squid 39.
Mama stuffing, pine nuts
Risotto 39.
Parmesan48 months, balsamic reduction, fresh summer truffle
Gnocchis HomeMade 34.
Oysters, cauliflower cream, imperial caviar from Maison Nordique (Sologne)
Zucchini spaghetti with pesto 24.
Goji berries & mint
–
TRIMS
Carrots with honey and cardamom 8.
Manchego potato croquettes 11.
Whole cauliflower with homemade virgin sauce 14.
–
DESSERTS
Cheese plate from our Chef 14.
Crémeux à la truffe, Fourme d’Ambert «Village», Tomme de Savoie IGP et pâte de coing
Mille-Feuille 14.
Light cream, smoked amaretto coulis, salted butter
White chocolate soufflé 14.
Basil, orange, rose water & yuzu sorbet
Citrus pavlova 14.
Bronte pistachio mousse
Choupettes de Chouchou 14.
3 chouquettes with whipped cream from the famous Montmartre pastry shop
Reservation
Kiss
3pm - 6pm
Tea time
Hotel Particulier Montmartre welcomes you indoors for a very British tea-time.
Monday to Friday from 3pm to 6pm
Saturday and Sunday from 4pm
Tea-Time Champagne offer
Coupe de Veuve Clicquot “Carte Jaune”
coming with two Choupette de Chouchou
Chouquettes with whipped cream from the famous Montmartre pastry shop
18.
Coupe de Veuve Clicquot “Grande Dame”
coming with two Choupette de Chouchou
Chouquettes with whipped cream from the famous Montmartre pastry shop
41.
Reservation
12pm - 4pm
Brunch
Service on the terraces in our gardens when the weather is on our side.
55. per person
On Sundays only, Two services : 12pm & 2.30pm
–
JUICES
Fresh juice
STARTER
SMOKED GUACAMOLE
TOMATO GASPACCO
RICOTTA QUENELLES & PINE NUTS
–
A DISH OF YOUR CHOICE
BETWEEN 3 DISHES CHANGING EVERY WEEK
(MEAT / FISH / SALAD)
–
A DESSERT OF YOUR CHOICE
FRUITS SALAD ALOE VERA
ALMOND CRUMBLE & ICE CREAM
COMING WITH PASTRIES, BAKER’S BASKET, JAMS, HOT BEVERAGE
KIDS BRUNCH
.35
HOT CHOCOLATE
CHOCOLATE BREAD
ORANGE JUICE
PASTA WITH TOMATOES AND BASIL
SCOOP OF ICE CREAM
Réservation
J'ai faim
Now
