Cuisine:

• French

Beauvilliers Description:
The team of young chef Yohann Paran makes an impact at this 20-year-old romantic Montmartre institution. Modest and sober, the temperament and talent of the Beauvilliers brigade is cooking for a clientele thrilled to find a well-conceived menu featuring cumin crab "croquant," cherry duckling filet, and, for dessert, a spiced apple brioche "perdue." The wine cellar is managed by an indulgent sommelier. A seasonal dinner menu is set at €45 while à la carte is priced around €65.


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