Restaurant Demeure Monceau Paris 17

As soon as its doors are crossed, the restaurant La Demeure Monceau transports you to another time… The decoration was entrusted to the decorator Gilles Guillot, who knew how to reinvent a new universe, a residence with the bourgeois tone of a 19th century house.

carte Demeure Monceau restaurant Paris
Terrasse Demeure Monceau Paris 17
carte Demeure Monceau restaurant Paris
Terrasse Demeure Monceau Paris 17
Millefeuille Arlette Demeure Monceau Paris

Our Cuisine

The chef offers you a cuisine centered around the product, inventive, affordable. The menu is available in several options of starters, various tapas, street food, main courses and desserts, which adjust with the seasons and will make you want to come and come back ...

Our Cuisine

The chef offers you a cuisine centered around the product, inventive, affordable.
The menu is available in several options of starters, various tapas, street food, main courses and desserts, which adjust with the seasons and will make you want to come and come back ...

Millefeuille Arlette Demeure Monceau Paris

Chef selection

Seabass ceviche
14

Pomegranate, veggie pepper, tomatoes, citrus fruit, avocado

Beef filet Tigre qui pleure
20

Perfumed rice

Marinated king prawns raviolis
19

Lemongrass and chives, lime cream and crunchy vegetables

Crunchy black chocolate mousse
9

Grilled hazelnuts slivers

Poitrine cochon caramélisé restaurant Paris
Sapphire Negroni

To Share

The house offers you to relax in a cozy setting around a good cocktail and a wide range of tapas concocted by our chef. On the menu, the essential caramelized pork breast with honey and ginger or chicken nems with sweet and sour sauce, all washed down with our cocktail with gin and fresh thyme: The Botanist.

Poitrine cochon caramélisé restaurant Paris
Sapphire Negroni

To Share

The house offers you to relax in a cozy setting around a good cocktail and a wide range of tapas concocted by our chef. On the menu, the essential caramelized pork breast with honey and ginger or chicken nems with sweet and sour sauce, all washed down with our cocktail with gin and fresh thyme: The Botanist.