Petite Fleur, the fiery restaurant at the foot of Butte Montmartre - Closed

Montmartre , with its picturesque charm, is one of those Parisian spots where the charm of yesteryear has survived and become part of the capital's trendy hype. In this microcosm, neighborhood nuggets come and go. Here's one of our favorite restaurants, right at the foot of the famous Butte.

This is how Petite Fleur immerses us in its warm cocoon thanks to a wooded setting reminiscent of a typical Parisian bistro, with an industrial and floral touch in keeping with the times. Vintage without being Kitsch, this address immerses us in a convivial atmosphere thanks to a smiling team working in the open kitchen in an infectious good mood.

Here you are in the stronghold of Chef Norman, originally from the US state of Georgia. Faithful to his origins, he offers us a fiery cuisine with a bistronomic bent, with a menu that evolves with the seasons. Expect to pay €37 for a starter/main course or main course/dessert, and €42 for a complete starter/main course/dessert menu. Smoked cuisine fans will be delighted by the 50 nuances of flavors created using the famous Big Green Egg Japanese barbecue.

During our visit, we were able to sample thePetite Fleur-style Oeuf Parfait, with its creamy blond carrot sauce, buckwheat chips and gourmet cockles for an appetizer between land and sea. The Aubrac beef tataki, with its melt-in-your-mouth strips, is also a winner, while the chard chimichurri awakens the taste buds with its tangy notes.

Finally, for something a little fresher and lighter, the Soisson beans with smoked riccota, Meyers lemon and pesto are a fine introduction to Petite Fleur's gastronomy. For oenophiles, of course, there's also the burning advice of Togni, Norman's partner in crime who runs the restaurant.

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Then it's time to get down to business with the dishes. Each dish is a comforting yet refined reinterpretation of the barbecue concept. We can't resist our favorite: duck breast. Served rosé, of course, the quality of the product speaks for itself, with its rich flavor enhanced by smoky notes that complement the meat's natural flavors. As a bonus, the restaurant serves it with triple-cooked fries with a rustic spirit, a meat jus and a chutney that brings that sweet-savory twist we love.

And who said barbecuing was only for meat lovers? Certainly not Petite Fleur. Cooking over an open fire can also be used to enhance vegetarian dishes, as demonstrated by our Barbecued Stuffed Pumpkin. Inside, a veggie chili with melting black beans, Isigny cream, cilantro, tortilla chips and hass avocado make this dish as gourmet as it is fun to enjoy. This is the kind of recipe that reflects the chef's creative spirit and passion for cooking.

This dinner ends as it began, in a light-hearted way. We share a deconstructed lemon meringue tart that looks like it's been painted on the plate, with a spicy ginger and cinnamon curd that echoes the festive season and candied kumquat. All in all, it's a low-sugar, regressive composition.

That's how thePetite Fleur restaurant managed to win our favor: a warm place with a good atmosphere, and a tasting experience that echoes our emotions with a mischievous touch that breaks the clichés surrounding the barbecue. Here's an address to make a note of in Paris's 18th arrondissement !