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
12PM - 2:30PM EVERYDAY
DINNER
7PM - 11PM EVERYDAY
TEA-TIME
4PM - 6PM
SUNDAY LUNCH
12:30PM - 4PM EVERY SUNDAY
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
I'M HUNGRY
NOW