LE GRAND SALON

Le Grand Salon, Hotel Particulier Montmartre restaurant invites you for a culinary experience in an enchanting setting, at any time of the day, from lunch to dinner, including tea-time, cocktails and our special sunday lunch.

23, AVENUE JUNOT, PAVILLON D, 75018 PARIS

A DIGRESSION IN TIME

A restaurant and a cocktail bar in a dreamy context.

Le Grand Salon, Hotel Particulier Montmartre restaurant, welcomes you every day forlunch(starting at 12 PM), thetea-time, thecocktails(starting at 6PM), and every night for the dinner(starting at 7PM)

On Sundays, the Hotel Particulier Montmartre opens its doors forsunday special lunchstarting at 12:30 PM

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

A valet parking serviceis available at the entrance, from Tuesday to Saturday, from 7PM to 2AM

A LIVING AREA READY TO SATISFY ALL YOUR UNEXPECTED DESIRES.

Select your menu

LUNCH
12PM - 2:30PM EVERYDAY

DINNER
7PM - 11PM EVERYDAY

TEA-TIME
4PM - 6PM

SUNDAY LUNCH
12:30PM - 4PM EVERY SUNDAY

VALENTINE'S DAY DINNER
7PM - 11PM MONDAY 14TH OF FEBRUARY

VALENTINE'S DAY DINNER
UNIQUE MENU

BOOK A TABLE

LUNCH

12PM - 2:30PM

At the Hotel Particulier Montmartre, we work with fresh produce, so the menu may change depending on seasonal produce.

Served during weekdays between 12pm and 2:30pm, on weekends from 12:30pm to 4pm. Lunch indoors in the Grand Salon or in our gardens when the weather allows it.

Please let us know your preference when making your reservation.
Seasonal menu, homemade dishes, products selected with passion

TO SHARE

CORSICAN HAM PLATE 22.

GRILLED BRETON CLAMS 21.
Pink garlic

BURGUNDY SNAILS 20.
With parsley, butter and garlic

CROUSTED POULTRY PIE FROM MAISON BROSSET 14.
Stewed pink onions

STARTERS

LEEK TERRINE IN ITS VINAIGRETTE 16.
Goat cheese curd from Mr Fabre

SAUTEED DUCK FOIE GRAS FROM PERIGORD 22.
Black cherry jam

SCALLOPS CARPACCIO 24.
Citrus vinaigrette, confit lemon

PEPPER ARTICHOKES SALAD
Parmesan, croutons, cébettes

OUR MAIN DISHES

VEAL CHOP FROM LIMOUSIN 49.
Morel sauce, potato puree

GALICIAN OCTOPUS 33.
Jerusalem artichoke in two ways, parsley

SOLE MEUNIERE FROM YEU ISLAND 55.
Mashed potatoes, cebettes

SAUTEED SCALLOPS FROM NORMANDY 46.
Coral emuslion, mashed potatoes with truffle

WINTER VEGETABLES CASSEROLE 29.
Black truffle from Perigord

To share

SALERS PRIME RIB 125.
Bearnaise sauce and homemade fries - To share for two

7-HOUR LAMB SHOULDER FROM AUVERGNE 92.
Roasted vegetables with thyme - To share for two

SIDE DISHES 9.

TRUFFLE SUPPL. 20.

DESSERTS

THE CHEESE PLATE FROM THE BUTTE FROMAGERE 16.
3 choices

BOURBON VANILLA NAPOLEON 16.
Dairy caramel

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

TARTE TATIN 15.
Isigny cream, vanilla ice cream

To share

L'ÎLE FLOTTANTE PARTICULIERE 28.
Pralines

CHOUPETTES DE MONTMARTRE 32.
Chocolate sauce

TEA TIME

4PM - 6PM

Hotel Particulier Montmartre welcomes you for its special tea-time
Everyday from 4PM to 6PM
Without reservations.

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

BOURBON VANILLA NAPOLEON 16.
Dairy caramel

TARTE TATIN 15.
Whipped cream, vanilla ice cream

To share

CHOUPETTES DE MONTMARTRE 32.
Chocolate sauce

DINNER

7PM - 11PM

Served every night from 7PM to 11PM

Dinners indoors at the Grand Salon
and in our gardens when the weather allows it.

Please let us know your preference when making your reservation.
Seasonal menu, homemade dishes, products selected with passion.

TO SHARE

CORSICAN HAM PLATE 22.

GRILLED BRETON CLAMS 21.
Pink garlic

BURGUNDY SNAILS 20.
With parsley, butter and garlic

CRUSTED POULTRY PIE FROM LA MAISON BROSSET 14.
Stewed pink onions

STARTERS

LEEKS TERRINE IN ITS VINAIGRETTE 16.
Goat cheese curd from Mr Fabre

SAUTEED DUCK FOIE GRAS FROM PERIGORD 22.
Black cherry jam

SCALLOPS CARPACCIO 24.
Citrus vinaigrette, confit lemon

PEPPER ARTICHOKE SALAD 18.
Fresh lime, parmesan, croutons, cebettes

OUR MAIN DISHES

VEAL CHOP FROM LIMOUSIN 49.
Morel sauce, potato puree

GALICIAN OCTOPUS 33.
Jerusalem artichoke in two ways, parsley

SOLE MEUNIERE FROM YEU ISLAND 55.
Mashes potatoes, cebettes.

SAUTEED SCALLOPS FROM NORMANDY 46.
Coral emulsion, mashed potatoes with truffle

WINTER VEGETABLES CASSEROLE 29.
Black truffle from Perigord

To share

SALERS PRIME RIB 125.
Bearnaise sauce and homemade fries - To share for two

7-HOUR LAMB SHOULDER FROM AUVERGNE 92.
Roasted vegetables with thyme - To share for two

SIDE DISHES 9.

SUPPL. TRUFFLE 20.

DESSERTS

THE CHEESE PLATE FROM THE BUTTE FROMAGERE 16.
3 choices

BOURBON VANILLA NAPOLEON 16.
Dairy caramel

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

TARTE TATIN 15.
Isigny cream, vanilla ice cream

To share

L'ÎLE FLOTTANTE PARTICULIERE 28.
Pralines

CHOUPETTES DE MONTMARTRE 32.
Chocolate sauce

SUNDAY SPECIAL LUNCH

12:30PM to 4PM

The unmissable rendez-vous for lovers of friendly dining.

Sunday lunch indoors in the Grand Salon or in Le Très Particulier’s veranda and in our gardens when the weather allows it.

Please let us know your preference when making your reservation.
Seasonal menu, homemade dishes, products selected with passion.

STARTERS

GRILLED BRETON CLAMS 21.
Pink garlic

BURGUNDY SNAILS 20.
Cooked with parsley, butter and garlic

LEEKS TERRINE IN ITS VINAIGRETTE 16.
Goat cheese curd from Mr Fabre

SOFT BOILED EGG FROM THE FARM 17.
Summer truffle toast, smoked salmon

OUR MAIN DISHES

SOLE MEUNIERE FROM YEU ISLAND 55.
Mashed potatoes, cebettes

GALICIAN OCTOPUS 33.
Jerusalem artichoke in two ways, parsley

WINTER VEGETABLES CASSEROLE 29.
Black truffle from Perigord

To share

ROASTED YELLOW FARM CHICKEN FROM LES LANDES 65.
Homemade french fries and homemade sauce - To share for two

SIDE DISHES 9.

SUPPL. TRUFFLE 20.

DESSERTS

TARTE TATIN 15.
Isigny cream, vanilla ice cream

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

To share

L'ÎLE FLOTTANTE PARTICULIERE 28.
Pralines

CHOUPETTES DE MONTMARTRE 32.
Chocolate sauce

VALENTINE'S DAY SPECIAL DINNER

UNIQUE SERVICE

14th of February 2022 special dinner

Bank imprint and pre-order essential

Menu with unique price per person : 150.

With :

AMUSE-BOUCHE

Marennes Oléron oyster muslin
Leeks

STARTERS

Pressed curdle from Vosges and duck foie gras from Périgord
Pearled juice

Or

Crab meat
Granny smith apples, cold emulsion of horseradish

MAIN DISHES

Veal tenderloin
Truffled mashed potatoes, full-bodied reduction

Or

Scallops from Normandy
Beetroot whipped cream

CHEESE

LA BUTTE FROMAGERE cheese plate
3 choices

DESSERT

UN AMOUR DE TATIN
Crème d'Isigny, glace vanille au lait de bufflonne

Or

Double chocolate feuilletine
Creamy Hazelnut from Piémont

Back to the menu

I'M HUNGRY
NOW

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