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 quality restaurant and a cocktail bar in a dreamy context.

Le Grand Salon, Hotel Particulier Montmartre restaurant, welcomes you every day for lunchlunch(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
UNIQUE MENU

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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 3pm, 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

Small cuttlefish with parsley 23.

CRUSTED POULTRY PIE FROM MAISON BROSSET 14.
Stewed pink onions

Pissaladière8.
Marinated anchovies fillets

STARTERS

Green asparagus 19.
Goat curd from Mr. Fabre, fried capers, pine nuts1

Duck Foie Gras terrine from Maison Brosset26.
Seasonal fruits compote

Poivrade artichokes, lime, parmesan, croutons, cebettes 18.
Fresh lime, parmesan, croutons, cébettes

Tartar of Mediterranean sea bream 24.
Dill, citrus, depending on arrivals.

OUR MAIN DISHES

ROASTED VEAL CHOP FROM LIMOUSIN 56.
Morel sauce, potato puree

Charolais beef tartar 32.
Homemade fries and arugula salad

Galician octopus 36.
Piperade, roasted peppers

Sole meunière from our Atlantic coasts 65.
Crushed potatoes, cebettes

Stuffed zucchini with seasonal vegetables30.
Vegetables, camargue rice pilaf

Roasted Atlantic sea bass fillet 35.
Ratatouille, basil oil depending on arrivals

To share

7 hours Lamb shoulder from Auvergne 92.
Roasted vegetables with thyme - To share for two

Salers prime rib 125.
Bearnaise sauce and homemade fries - To share for two

SIDE DISHES 9.

DESSERTS

Mr. Fabre’s goat log 17.
Compote of seasonal fruits

BOURBON VANILLA NAPOLEON 16.
Fresh raspberries

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

CUT OF STRAWBERRIES 30.
Homemade chantilly

THE PARTICULAR FLOATING ISLAND 28.
Pink pralines, to share for two

APRICOT INFUSED WITH VERBENA15.
Chocolates

TEA TIME

4PM - 6PM

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

DARK CHOCOLATE MOUSSE 14.
Cacao crumble

BOURBON VANILLA NAPOLEON 16.
Fresh raspberries

BUFFALO MILK ICE CREAM FROM MAISON SIMONE 12.
Vanilla, raspberry, chocolate, pistachio

TO SHARE

CUT OF STRAWBERRIES 30.
Homemade chantilly

THE SPECIAL FLOATING ISLANDFRESH STRAWBERRIES 32.
Chocolates

DINNER

7PM - 11PM

Served every night from 7PM to 11PM

Dinners indoors at the Grand Salon or in the patio of Très Particulier
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

PLATE OF L'ÎLE DE RÉ HAM 22.

Small cuttlefish with parsley 23.

POULTRY PÂTÉ EN CROÛTE FROM LA MAISON BROSSET 14.
Pink onion compote

PISSALADIÈRE 12..
Marinated anchovy fillets

STARTERS

Tomato tart 17.
goat curd from Mr Fabre, arugula

DUCK DE FOIE GRAS FROM MAISON BROSSET 26.
Seasonal fruits compote

POIVRADE ARTICHOKES 18.
Lime, parmesan, croutons, cebettes

Tartar of Mediterranean sea bream
Citrus, dill depending on arrivals

MAIN DISHES

Roasted veal chop from Limousin, roasted 56.
Eggplant, thyme, lemon and its juice

Charolais beef tartar 32.
Homemade fries and arugula salad

Galician octopus. 36.
Piperade and roasted peppers

Sole meunière from our Atlantic coasts
Rushed potatoes, cebettes, capers. 65.

Stuffed zucchini with seasonal vegetables29.
Camargue rice pilaf

Roasted Atlantic sea bass fillet35.
Ratatouille, basil oil depending on arrivals

to share

7 hours Lamb shoulder from Auvergne 92.
Roasted vegetables with thyme, to share for two

Salers prime rib
bearnaise sauce and homemade fries, to share for two

Side dishes 9.

DESSERTS

Mr. Fabre’s goat log 17.
Seasonal fruits compote

Mille-feuille with Vanilla Bourbon 16.
Fresh raspberries

Dark chocolate mousse 14.
Cocoa crumble

Fresh strawberries 30.
with homemade whipped cream to share for two

L’île flottante particulière 28.
Pink pralines, to share for two

Verbena-infused apricot 15.
Vanilla Bourbon, fresh raspberries

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.

To share

Île de Ré ham slices plate 22.

Small cuttlefish with parsley 23.

Pissaladière 12.
Marinated anchovies fillets

Starter

Tomato tart 17.
goat curd from Mr Fabre, arugula

Poivrade artichokes 18.
Lime, parmesan, croutons, cebettes

Tartar of Mediterranean sea bream 21.
Citrus, dill depending on arrivals

Soft boiled egg from the farm 18.
Smoked salmon and summer truffle toast

Main dishes

Charolais beef tartar 32.
Seasoned, homemade fries and arugula salad

Galician octopus 36.
Piperade, roasted peppers

Sole meunière from our Atlantic coasts 65.
Crushed potatoes, cebettes, capers

Stuffed zucchini with seasonal vegetables 29.
Camargue rice pilaf

Roasted Atlantic sea bass fillet35.
Ratatouille, basil oil depending on arrivals

Roasted farm chicken 65.
Home french fries and dippings

To share for two

Salers prime rib 125.
Bearnaise sauce and homemade fries - To share for two

Accompagnements 9.

DESSERTS

Mr. Fabre’s goat log 17.
Seasonal fruits compote

Mille-feuille with Vanilla Bourbon 16.
Fresh raspberry

Dark chocolate mousse 14.
Cacao crumble

Fresh strawberries 30.
With homemade whipped cream

L’île flottante particulière 28.
Pink pralines, to share for two

Verbena-infused apricot15.
vanilla ice cream, butter biscuit

Back to the menu

I'M HUNGRY
NOW

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