17 place du Tertre, Paris 18+33 1 46 06 73 49Open every day, 8am to 2am
17, place du Tertre · Paris 18
Come up, we'll open a bottle.
The French bistro and wine bar on Place du Tertre, Montmartre, three minutes from the Sacré-Cœur. Open every day from 8am to 2am.
4.5 / 5 2,520 reviews
on Google
Ils en parlent
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“A real connoisseurs' table hidden behind its touristy setting.”
Le Carnet · 2026
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“A brasserie that makes everything in house, with a great selection of bottles.”
Libération · 2026
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“An invigorating restaurant that makes you want to go back to Montmartre.”
Time Out Paris · 2023
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“Loving Place du Tertre? Piece of cake.”
Le Fooding · 2021
The highest wine cellar in Paris.
More than 7,000 bottles sleep at the top of Montmartre: 800 organic, biodynamic and natural wines.
800 living wines, organic, biodynamic or natural, picked one by one from the people who make them. Tell us what you like, we know where to take you. And there is always a bottle from €32.
- No.1 on Raisin in the 18th arrondissement
- Silver Star Award Star Wine List France 2026
A few bottles you'll find here
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Reverb
Laurent Bordes, Chais du Port de la Lune · Bordeaux, Chais du Port de la Lune
Deux chenins que tout oppose, un d'Anjou, un de Limoux, assemblés à Bordeaux comme une composition musicale. La tension et la rondeur dans la même bouteille.
Julie's pick
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Super Singla 2025
Domaine Déména · Corbières
Un muscat en macération courte : ça sent l'abricot confit et la fleur blanche, et c'est tout sec. Le vin parfait pour passer le pas de l'orange.
Julie's pick
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Flamme rouge
Axel Domont · Savoie
Un ancien coureur du Tour de France devenu vigneron en pleine montagne. Mondeuse et pinot noir, 9,5 degrés à peine : un rouge fluide et poivré qui se boit presque frais.
Julie's pick
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Cinabre 2024
Jonathan Maunoury · Saumur, Loire
Du cabernet franc en infusion, quatre jours de macération à peine : rouge clair, tout léger, à l'aveugle on dirait un poulsard du Jura. Jonathan, ancien ingénieur, s'est installé à Saumur en 2017 sur cinq hectares en bio.
Julie's pick
All made in house*.
Homemade French bistro cooking, 8am to 11pm.
- Onion soup
- Eggs mayo
- Beef and carrots
- Sausage and mash
- Crème brûlée
- Profiterole
Eugène's onion soup, and how we make it
See the full menu* Except the snails, which come from the Maison de l'Escargot. Everything else, every sauce, every chip, every dessert, every mayonnaise, every stock and anything that can reasonably be made in a kitchen, is made in ours.
Coming as a group?
A big one? No problem, the place was made for it.
From 10 to 135 people, upstairs, on the ground floor or on the terrace. Pick one of our set menus, or let's write one together: we choose the wines to match your taste and your budget.
The team
You come for a bottle, you leave with a first name.
In the dining room, at the bar or in the kitchen, they tell the menu in seven languages, crack jokes in all of them, and know what's in the glass before they pour it. In your reviews, their first names come up more than anything else.
Noreddine, Romain, Georges, Liam, Ajay, Théodore, Imad, Belkacem, Sébastien, Gwenaël, Fazou.
Find us
Metro Anvers (line 2) then the funicular, or Abbesses (line 12) and a few steps. Either way it's a bit of a climb: that's the price of the view.
Noted. See you soon on the square.