17 place du Tertre, Paris 18+33 1 46 06 73 49Open every day, 8am to 2am

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Our story

Wine, and people.

Chez Eugène is the wine bistro that lives to the rhythm of Place du Tertre.

A one-of-a-kind spot where every nationality and every walk of life cross paths. Artists, visitors, locals, winemakers, bons vivants, couples, families: the lines blur around a bottle, or two. Opening a bistro that pours living wines in the most touristy place in Paris made no sense at all. We did it anyway.

Through an open door, a painter on Place du Tertre

The square, through the day

  1. Early morning on the square: deliveries, crates on the cobbles, a cat crossing

    Morning

    The Montmartre painters set up their easels, the kitchen is already open and the first onion soups leave the counter. Then the visitors climb up, from every country, and the square fills. We enjoy watching them wander from the terrace.

  2. The terrace at noon, a waitress chatting with a table

    Lunchtime

    We often welcome people who weren't looking for us. They came for Montmartre, for the Sacré-Cœur, for the walk. They find out there is a wine bistro at the top of the hill, and that yes, you can eat and drink well on Place du Tertre: eggs mayo, snails, a glass from a grower.

  3. The lit sign, the terrace full in the evening

    Evening

    People linger. The wine takes over, the big list goes from hand to hand, glasses fill and empty to the rhythm of the conversations. The square quietens down. The tables, on the other hand, stay late.

  4. The front of Chez Eugène at night, people still on the square

    After 10pm

    The neighbouring terraces are packed away, the painters' chairs stacked, the other restaurants close one by one. What's left is Eugène's candles, the Sacré-Cœur lit up across the way, and the sound of glasses. It's our favourite Montmartre. We open one last bottle and talk with people we didn't know two hours earlier.

    The terrace, from first coffee to last glass

Julie and Côme

She knows every bottle, he knows every table.

Julie learned wine in vineyards around the world and in forgotten cellars. She would rather tell you who made the bottle than score it out of 100.

Côme learned wine by tasting it and restaurants by the short nights. In a few seconds he knows why you came and where to take you.

Julie and Côme in the vaulted cellar

And the whole floor team

Noreddine, Romain, Georges, Liam, Ajay, Théodore, Imad, Belkacem, Sébastien, Gwenaël, Fazou. They learned to love it and pass it on the way it was passed on to them. 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 the kitchen, over the pans
  • On the square on a party day, water pistol in hand
  • In the dining room, a big laugh
  • A tray of flowers on the terrace at night
  • In front of the café at night, on the square
  • At the bar, by the coffee machine
  • At the pass, between kitchen and dining room
  • Two of the team on the terrace
  • In the kitchen, before service
  • Pulling a face at the camera, the façade behind
  • At the bar, bottle in hand
  • On the square, mid-service
  • Plating up
  • Behind the counter, in front of the bottles
  • In the dining room, hands together, all smiles
  • On the square, on a party day
  • A glass of white and a fit of laughter

In the beginning

Before the wine there were chips, and Jacques Brel singing about them.

Before it was a wine bistro, Eugène was a Montmartre cabaret opened just after the war, and above all a chip shop the whole neighbourhood knew. Enough for Jacques Brel, in Madeleine, to want to take her there for chips. The name never changed. In 2021, Marius and Jonas put in a real cellar and a proper kitchen. In 2022, Côme took over the dining room and Julie the sommelier team. They became partners with Jonas in 2024, until he left in 2026: the duo carries on, with the same urge to feed you well. The chips are still just as good.

The plan now: bring every bon vivant in Paris back up to Place du Tertre.

You'll leave with a first name, a story. And probably a bottle.

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Our evenings, upcoming events and new arrivals in the cellar. One email a month, no more.