Where to Eat in Montmartre

Led by Laurent Magnin, the young Arcane team marries technicality and flavors, as in a beautiful light mousse with peas decorated with lemon zest and black lemon powder. Let's not forget the attractive wine list, which doesn't hesitate to think outside the box.

Nestled in a small street behind the 18th arrondissement town hall, this restaurant is the work of friends Sylvain Gaudon and Adrien Eggenschwiler, who met at culinary school Ferrandi. In the kitchen, Gaudon brilliantly revisits traditional, tasty and mastered recipes while Eggenschwiler other provides lively and courteous service in the dining room. The prices are quite reasonable for the quality.

Former music manager Arthur Hantz trained at several restaurants in Arles before setting up in Montmartre. He sends out playful and tasty market dishes with no more than three or four ingredients per dish, the better to taste the textures and flavors. Be sure to try the chocolate mousse, a real delight, and the homemade ice cream.

Slightly off the Montmartre tourist track, this modern restaurant run by a professional couple celebrates bold flavours. The menu is reworked every month, albeit with some perennial classics, a five-course tasting menu in the evening, dishes for sharing, according to availability (prime rib or lobster). The ideal place to tuck into unpretentious cooking.

Two enthusiastic young food lovers have joined forces to create this inviting vintage bistro with solid wooden flooring and benches. A good time is had here, as you tuck into original dishes that make no bones about drawing on influences from far afield. For lunch there is a set menu with one option like pork terrine followed by chestnut and mushroom ravioli) and a mini à la carte menu; at dinner, you have more choices.

André Le Letty, formerly of the Anacréon, has set up shop in the renowned Rue de Caulaincourt and specializes in bistro classics (this is not a great choice for vegetarians). Try pressed ox cheek in crystallised lemon, veal kidneys in mustard, roast hake, and not forgetting the house specialty, pressed duck served in two stages. On the decorative side, solid floors, bistro furniture, elbow-to-elbow tables—very Parisian.

In 1765, Mathurin Roze de Chantoiseau opened the first modern restaurant (individual tables and dishes to choose from on a menu) in the Louvre area. In homage to him, brothers Nicolas and Julien Durand work in tandem to create lovely modern cuisine, which is also inspired by the French classics and occasionally makes use of noble products, as in the delicious puff pastry pigeon pie.