A DIGRESSION IN TIME

A bistronomic restaurant and a cocktail bar in a dreamy context. The large lounge welcomes you every day for breakfast (starting at 8:30 AM), 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 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).

Discover our menus

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A LIVING AREA READY TO SATISFY ALL YOUR UNEXPECTED DESIRES.

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8.30am - 11am

Breakfast

20. per person
25. with eggs
From 8.30am 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  34.

MAIN COURSE + DESSERT  34.

STARTER + MAIN COURSE + DESSERT  38.

Served in our gardens if the weather allows it.


LES ASSIETTES

Mini arancini with pecorino & pepper  11. 
Creamy basil emulsion

Sea bream ceviche   19.
The classic of our Private House

Saumon 104°  22.
Fresh lime dill cream, spinach cream & pink pepper 

Crispy Rolls with vegetables   12.
Pea sauce

Burratina   16.
Multicolored tomatoes carpaccio, olive oil with basil

Patanegra hand cut  42.
Tomato chili bruschetta

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7:30pm - 10:30pm

The Dinner

Served in our gardens if the weather allows it.


THE STARTERS

Gyozas stuffed with candied beef   14.
Sésame sauce

Fish bar Tiradito   20.
Yuzu & truffe sauce

Sea bream ceviche   19.
The classic of our Private House

Saumon 104°
 Fresh lime dill cream, spinach cream & pink pepper

Crispy Rolls with vegetables  12.
Pea sauce

Beef tataki  24.
Yuzu-miso sauce, candied pear with mezcal

Patanegra hand cut   42.
Tomato chili bruschetta 


THE DISHES

Beef fillet – organic, origin France  38.
Three breadcrumbs, chamomile and herbs

Beef rib – origin France  140.
Race Salers – Auvergne – 1,250 kg

Veal – origin France  32.
Anchovy powder & marsala sabayon

Saint-Jacques  34.
Rice cuttlefish ink (3 pieces)

Vignarola hake  26.
Fried purple artichokes, Colonnata bacon

Risotto  19.
Parmesan 48 months, balsamic reduction

Spaghettis with clams  25.
& zucchini flower

 

THE TRIMS

Provencal eggplant  9.
Carrots with honey and cardamon  8.
Manchego potato croquettes   11.

THE DESSERTS

Sfizi fruits crumble mix ice cream  9.

Chocolat soufflé with vanilla ice cream  13.

Frozen mousse with pear cardamom coffee yogurt  11.

 

 

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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12pm - 4pm

Brunch

55. per person
Saturday & Sunday

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

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J'ai faim

Now

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