Brunch at the Hôtel Particulier Montmartre

Just a stone's throw from the Sacré Coeur, theHôtel Particulier Montmartre is tucked away between two narrow streets. Accessible only via a small private lane, the beautiful bourgeois-style residence nestles in a verdant garden, ideal for enjoying fine weather. Its secret location and tranquil setting make it both charming and romantic.

Inside, the place is cosy and refined, like a private salon. The decor focuses on the history of Montmartre, and gives the impression of being in a family home. Velvet armchairs, dried flowers and copper create a warm and welcoming ambience.

It's the ideal setting for a weekend brunch for two or a group of friends, especially if you fancy a stroll around the Basilica before or afterwards. The brunch menu is made up of fresh, quality products and is divided into several stages.

We start with hot drinks at discretion, accompanied by a fresh juice and a basket of breads and pastries. We choose a frothy cappuccino with a detox juice of carrot, orange and ginger.

The tasting continues with the excellent truffle scrambled eggs accompanied by toasted brioche bread and finely seasoned salad.

• To be read
• Tips for the week of November 4 - 10, 2024 in Paris: free or inexpensive outings
• What to do in Paris and the Paris Region in November 2024? Our tips and ideas for outings

For the main course, I opt for the red tuna snaké with seasonal vegetables, while my sidekick chooses the Black Angus flank steak with chimichurri sauce, accompanied by pommes de terre grenaille. We love Chef Louis Ricard 's cuisine, which blends the fundamentals of French cuisine with an Asian twist gleaned from his travels.

Perfectly cooked, with tasty sauces and fresh vegetables worked in a variety of ways, we're in for a treat. TheHôtel Particulier Montmartre offers responsible, sustainable cuisine. Good products (short circuits, seasonal produce) and thoughtful preparation (waste reduction, limited water consumption, green electricity), we can't help but agree.

We end on a high note with the beautiful plate of pastries imagined by André Stevens, former sous chef at the Hôtel Crillon. Opera, tarte tatin on puff pastry and lemon cake form a gourmet trio.

In short, a quality brunch in an enchanted setting. Note that the place also hides a discreet Très Particulier bar, worth trying out.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.