La Taverne de Montmartre

Traditional soup made of caramelized onions in beef broth, topped with bread and gratinéed cheese. Rich, savory, and comforting flavor. Eaten very hot with a spoon.

Thin slices of smoked salmon served cold with toast. Melting texture and characteristic smoky flavor. Eaten by placing the fish on the toast, often with a little butter or lemon.

Fresh salad featuring avocado, often with vinaigrette. Creamy texture and delicate flavor. A light starter to begin the meal.

Homemade duck liver terrine flavored with cognac. Creamy texture and rich, buttery taste. Enjoy spread on bread, often with chutney or jam.

Goat cheese served warm on toasted bread, accompanied by green salad. The cheese is melting and herb-scented. A classic of French bistros combining hot and cold.

Snails cooked in their shells with parsley and garlic butter. Tender texture and powerful herbaceous flavor. Use the tongs and special fork to extract the snail.

The chef's special starter of the day, prepared according to inspiration and market products. Ask your server for details.

A thick piece of grilled beef (rumsteck). Tender and lean meat with a pronounced flavor. Choose your sauce to accompany the meat.

Thin strips of poultry cooked in a sauce that changes regularly. Dish is generally tender and creamy. Ideal if you prefer a lighter white meat.

Traditional beef stew simmered for a long time in red wine with vegetables. The meat is tender and the sauce is rich and flavorful. A great classic of French cuisine.

Grilled duck fillet, served pink with pepper sauce. Red meat with a strong flavor, the skin is usually crispy. Flavorful and refined.

The chef's selection of meats of the day. Check the board or ask the staff for options.

Fresh fish of the day, depending on the catch and market. Preparation varies daily.

Pasta served with a meat and tomato bolognese sauce. Family dish, warm and filling. Sprinkle with grated cheese to your liking.

Meat-free pasta dish, prepared with seasonal vegetables or a vegetarian sauce. Light and flavorful option.

Pasta coated with a creamy sauce made of three melted cheeses. Very rich, creamy, and indulgent. Ideal for cheese lovers.

Thin slices of raw beef and poultry that you cook yourself on a hot stone at the table. Healthy and interactive cooking. Served with sauces.

Raw beef selection to cook on a hot stone. Allows you to manage the cooking of your meat (rare or well-done) yourself.

Complete assortment of duck, beef, and poultry to grill on stone. Offers a variety of meat flavors and textures.

Traditional Savoyard gratin of potatoes, bacon, onions, and melted reblochon cheese. Very rich, creamy, and comforting dish. Served with a salad to lighten it.

A specialty merging raclette and tartiflette. Gratinéed potatoes with rich, melting raclette cheese.

Meat-free version of racliflette, with vegetables and melted cheese over potatoes. Rich and satisfying even without cold cuts.

Racliflette with porcini mushrooms for a forest and fragrant taste. Blend of melting and earthy textures.

The classic tartiflette with reblochon cheese enriched with porcini mushrooms. The mushrooms add a woody note to the melted cheese and potatoes.

Mixture of melted cheeses and white wine served in a communal pot. Pieces of bread are dipped into it with long forks. A convivial dish par excellence.

Classic cheese fondue flavored with porcini mushrooms. Adds a rich mushroom flavor to the melted cheese mixture.

Pieces of raw beef that you dip into a pot of hot oil to cook. Served with various cold sauces. Be careful, it's hot!

Melted raclette cheese served with potatoes and cold cuts. The melted cheese is scraped onto the potatoes. A very popular and hearty winter dish.

Beef to grill on a small brazier (charcoal grill) placed on the table. Gives a smoky grilled taste to the meat.

Mixture of beef and poultry to grill yourself on the embers at the table. Convivial indoor barbecue experience.

Three different meats (duck, beef, poultry) to grill on the table brazier. Ideal for tasting different grilled flavors.

Grilled beef meat suspended from a metal stand, often flambéed in front of you. Spectacular presentation and flavorful meat.

Skewers of beef and poultry suspended, served flambéed. To share between two or more.

Assortment of three meats suspended from a stand and flambéed. A visual and gourmet dish for meat lovers.

Hot melted chocolate served with fresh fruits and marshmallows for dipping. Fun dessert to share.

Crêpes served with a butter, sugar, and orange sauce, flambéed with Grand Marnier at the table. Spectacular and delicious.

The special dessert of the day. Check the board for what the chef has prepared.

Light and airy dessert with intense dark chocolate. Mousse-like and melting texture.

Choux pastry filled with vanilla ice cream and covered with hot chocolate sauce. A perfect mix of pastry and ice cream.

Caramelized apple tart baked upside down. Served warm with whipped cream. Melting and sweet.