Hôtel Particulier Montmartre is a true find.
It’s one of those places you hope will stay secret and crowd-crazy-free for as long as possible.
I felt kinda guilty for writing a post on them…but I got over it.
This 19th century “hôtel particulier” (oh-tel pahr-tee-cu-lee-ay), meaning aristocratic townhouse or mansion in French, is not only a 5-suite luxury hotel today, but also a bar and restaurant.
Most importantly, it’s surrounded by a beautiful and typical French garden.
First Impressions
Trying to find this place just adds to the excitement.
It’s located in a private zone, so you’ll have to be buzzed in.
Once you’re in, you’ll have no problem finding the right entrance because the doors will be open and lo and behold, you’ll see this:
The word A-MA-ZZIIIINNNNNG doesn’t even cover it.
But wait it gets even better.
As you walk through the door the polite and friendly wait staff immediately welcomes you into their luxurious and velvety world.
They suggest that we take a pre-dinner drink at their bar Le Très Particulier to whet our appetites. You don’t have to ask me twice.
Their cocktails are pretty good and go for 13€ whereas a glass of wine is 7€, inexpensive for a luxury hotel.
The bar downstairs “Le Très Particulier”
The Food
You have a choice between a 3-course set menu at 58€ or a 5-course set menu at 72€. Rather on the pricey side, let’s see what we’re dealing with here.
The menu has only a few choices for starters, mains, and desserts, and this is good sign to me already. At this price, I should hope what I’m eating is nothing but fine freshness.
We all started with a potent and fragrant Chilled Green Curry Gazpacho with Olive Oil amuse-bouche on the house.
This is what comfort food would look like if it were in the shape of gazpacho.
Nice and velvety, just like their decor.
I’m a fan of these little chilled soups fine restaurants in Paris often offer you before the meal begins. It doesn’t cost much to make and it’s refreshing for the customer…love it.
Since we were a group, everyone chose something different and we got to taste pretty much every dish on the menu LOL! 😀
THE STARTERS
Pollock Ceviche with Quinoa and Purple Basil
This was a nice’n’light starter.
I just wished the Pollock fish was cut finer. The morsels of the ceviche were a bit too coarse or my taste, meaning more chewing time.
The finely sliced fennel salad that accompanied the dish was very good and its slight aniseed taste worked well with a really mild-tasting fish such as Pollock.
Spanish Galician Ham on Toast with Goat Cheese and Pistachio Cream
I was afraid that this aged ham would be too strong-tasting for me but it wasn’t at all. I mean, it was full of genuine flavor, but not gamey. Just the way I like my aged meats!
It was sitting on a bed of mildly sweet onion compote, fresh goat cheese, and nutty pistachio cream. Ahhhhh! I really dug this sweet-nutty-fresh combo!
Definitely not your average ham’n’cheese on rye.
Fresh Asparagus Salad with Citrus Fruits
This was my least favorite starter.
Although light’n’refreshing, the fine slices of marinated raw asparagus with pieces of grapefruit and orange was too simple for a restaurant of this calibre.
I wasn’t beggin’ for more, let’s just put it that way.
THE MAINS
John Dory Fish Infused with Vanilla, Raw and Cooked Cauliflower
This dish could’ve been on the menu of DESSANCE, a restaurant that likes to experiment with sweet ingredients (read about this restaurant here).
You may think that vaniila and fish don’t mix…but it worked out nicely since the vanilla wasn’t overpowering and the John Dory fish is a mild-tasting white fish.
I also really loved the play on texture with the cauliflower in raw thin slices and creamy cooked puree version.
The only negative point, the fish was a tad on the dry side. John Dory already has a firm texture, but a delicate flesh, so most chefs prefer cooking it with the skin. I actually think the crisp fine skin is yummy.
Without the skin it’s easy to overcook the noble fish.
Note: In France John Dory is called Saint-Pierre. John Dory comes from the French words “jaune doré” (joe-nne doh-rhay) meaning golden yellow, the color of the fish.
Grilled Lamb with Zucchini Caviar, Flowers and Antipasti
YUM YUM YUM.
Doesn’t this look so inviting?
Rolled in grilled zucchini or grilled eggplant, the lamb was succulent, juicy and just melt-in-your-mouth delicious. It was slightly on the salty side, but nothing major.
Fade (fahd) is a French word that we use sometimes when describing food. It basically means bland.
The zucchini and eggplant caviar here were NOT at all “fade”.
The zucchini one had been jazzed with garlic and spices and the eggplant one as well with an additional hint of lemon.
THE DESSERTS
Brownie with Chocolate Ganache and Gianduja
I usually don’t like chocolate ganache cuz it’s just too decadent and heavy. I’m K.O. after 2-3 bites.
But this dessert was obviously made with cream. The texture was more airy, hence easier to eat.
The taste was also really yummy thanks to Gianduja, an Italian chocolate-hazelnut wonder. If you like Nutella, Gianduja will blow your socks off. Let’s just say Gianduja isn’t made with 50% sugar like Nutella, but with more hazelnuts and chocolate!
Obviously the presentation leaves much to be desired….YIKES!
Grilled Banana, Avocado and Eggplant with Thyme and Citrus Juice
I was sooooooo curious to try this dessert! This dessert could’ve been from the menu at Dessance as well.
This dessert was DEELISH, I kid you not.
The combo of different textures and experimentation with different tastes was very nicely put together. You know you’re eating a dessert even though you have avocado and eggplant.
Since avocado is such a fattening and decadent vegetable, it’s not surprising that it’s used in smoothies and other creamy concoctions. In this dessert it totally went well with its creamy cousin, a caramel-flavored banana.
Now eggplant, on the other hand, adds a way more adventurous twist.
Enhanced with honey and lemon, you would’ve NEVER thought it strange had you not known it as a vegetable your whole life.
It’s moist, thick and almost creamy texture is quite perfect for crossover recipes, and this dessert is a case in point.
The Verdict 
Hôtel Particulier Montmartre clearly offers a unique dining experience in Paris.
Its secret hidden garden is a haven from the stress of city life, all the while located inside the city. How very convenient indeed.
The service is extremely friendly and the clientele is local posh Parisian-dominant.
This being said, the food is somewhat expensive for what it is. I’m not saying that it’s a rip-off, far from that. But we are surely paying in part for the atmosphere and the gardens.
And you know what?
When it comes to this place, I’m down 😉
Hôtel Particulier Montmartre
23 Avenue Junot
Pavilion D
Paris 75018
01 53 41 81 40
Prices:
Dinner set menu 3-courses 58€ / 5-courses 72€
Brunch 38€
Dinner: Wed – Sun at 7:30pm or 10pm / Brunch: Sat and Sun at 12pm or 2:30pm
Paris for Epicureans 