Restaurant Montcalm

4.8 stars. Discover the “other side of the hill” in Montmarte. It is peaceful and sophisticated. You won’t find many tourists at Restaurant Montcalm. It is neighborhood dining for discriminating palettes. We began our course with a delectable ravioli dish and expertly prepared tuna tartare. We followed this up with a pork jowl and Guinea fowl entrees. We had an incredible cheese course before closing the evening with a delicate baked meringue and a beautiful cake with sabayon sauce and ice cream. Absolutely top notch dining in a quaint and comfy locale. We were fortunate to sit where we could see the action happening in the kitchen. We highly recommend Restaurant Montcalm as a welcome change of pace.

- Dell Brown -

This is an intimate restaurant with over the top cuisine and a brilliant wine selection. The pairing of flavors in all the dishes were remarkable and ingenious. The wines were reasonably priced and complimented every course of the meal. I suggest you visit this place before Michelin starts handing out stars to it!

- Philip -

Superb 3-course lunch with excellent English-speaking service!

- Terry Davis -

Montcalm is a very nice find! Good for a calm diner while enjoying some inspired cooking with a revolving menu. I feel privileged to have discovered them.

- Arnaud H -

Ate all over Paris on our recent visit and this place had the best food, by far! Lovely, friendly host, serving great food with pride.

- Julian S -

Very good and tasty food. Made professionally the same as in the highest rated restaurants.

- Z N -

Imagine your good fortune when you've rented a friend's apartment for the week in Montmarte. It's your first time in Paris, and you truly have no expectations, other than hearing for decades how wonderful the food can be in France. Your apartment is one floor above street level and is next to a cozy restaurant named Montcalm. The menu is posted on the wall along the sidewalk, and it is refreshingly brief. Three entrées (appetizers), three plats (main courses), and two desserts. So on your second evening in Paris you make reservations for 8:00 pm, when the restaurant opens for dinner. The restaurant is closer to your apartment than your barbecue is to your house back home. The owners of the apartment you have rented haven't eaten there, because they have not been in Paris since the restaurant opened three years ago. And you are hoping for the best. For her apertif, your wife orders a kir of white wine and blackberry liquor, and to accompany her meal, a glass of Cote du Rhône. For your entrée, you choose tartare de veau in a bed of crème de thon, sprinkled with crumbled parmesan. Guillaume brings out the appetizers and your hopes are confirmed. It really is the best. Your wife chose for her entrée the haddock croquette. A few shared bites later and you realize that there are no bad choices here; both dishes are wonderful. A bowl of baguette slices arrive. You eat very slowly in an effort to keep the flavor on your taste buds as long as you possibly can. In the meantime, the restaurant has filled to capacity, with only a couple of empty seats at tables that have only three diners rather than four. The phone rings periodically and you hear Guillaume deliver bad news. The restaurant is fully booked. You imagine there is crying and gnashing of teeth on the other end of the line. There are twenty-six diners at their tables. Guillaume works the front and the Will, the chef, tends to the preparation of the food. A third person assists in the kitchen, and that is all. The efficiency is incredible. We are left to the enjoyment of our food and there is no interruption by the waiter every five minutes to inquire whether everything is okay. This is a welcome relief from such nonsense in American restaurants, where serving this many tables would require at least three waiters, two cooks, a host and a dishwasher. The main courses are delivered by the chef; your volaille with mirabelle and fenouil (poultry with cherry plums and fennel) and your wife's pork with red cabbage. After the obligatory exchange of bites, a cheerful disagreement over who has the better meal goes unresolved. The conversation among the diners is very quiet. The atmosphere is perfect. Nobody waits for a table; it becomes clear that there is but one seating per evening at Restaurant Montcalm. The dishes are perfect and we abandon our good manners to use the last of the baguette slices to collect the remaining sauce from the plates after the meal is complete. Too satiated to even think about dessert, you order it anyway; your wife's pannacotta is exactly as it should be and your chocolate ganache with hazelnuts and pecans was the perfect end to a perfect meal.

- David Lister -

An exceptional restaurant show casing imaginative flavor pairings that are sublime. The wine offerings and desserts were spectacular. I suggest you visit this friendly, inviting restaurant before it is awarded well-deserved Michelin stars.

- Phil Prossnitz -