Marrow

Top choice bistro in Montmartre & Northern Paris

Hay-smoked quail with peat vinaigrette, grilled octopus and fennel confit, and breaded roast bone marrow are among the adventurous flavour combinations from Hugo Blanchet, who partnered with mixologist Arthur Combe to open this neobistro that's taking Paris' foodie scene by storm. Rough stone walls, blonde wood tables and a small pavement terrace create a relaxed backdrop.

Don't miss the house cocktail Vieux Rectangle, with cognac, Aperol, vermouth, bitters and absinthe.


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