Petite Fleur, the fiery restaurant at the foot of Butte Montmartre

If you're a fan of smoky flavors, Petite Fleur is the place to be in Montmartre, Paris. Here, you'll enjoy barbecue cuisine concocted by American chef Norman, in a warm and friendly bistro-style cocoon!

Montmartre , with its picturesque charm, is one of those Parisian spots where the charm of yesteryear has survived and become part of the capital's trendy hype. In this microcosm, neighborhood nuggets come and go. Here's one of our favorite restaurants, right at the foot of the famous Butte.

Petite Fleur 's warm, wood-panelled setting is reminiscent of a typical Parisian bistro, with a contemporary industrial and floral touch. Vintage without being Kitsch, this address immerses us in a convivial atmosphere thanks to a smiling team working in the open kitchen in an infectious good mood.

Here you're in the stronghold of Chef Norman, a native of the US state of Georgia. Faithful to his origins, he offers us a fiery, bistronomic cuisine whose menu evolves with the seasons. Expect to pay €37 for a starter/main course or main course/dessert, and €42 for a complete starter/main course/dessert menu. Smoked food lovers will be delighted by the 50 nuances of flavors created using the famous Big Green Egg Japanese barbecue.

During our visit, we were able to sample thePetite Fleur-style Oeuf Parfait, with its creamy blond carrot, buckwheat chips and gourmet cockles for a starter between land and sea. The Aubrac beef tataki, with its melt-in-your-mouth strips, is also a winner, while the chard chimichurri awakens the taste buds with its tangy notes.

Finally, for something a little fresher and lighter, the Soisson beans with smoked riccota, Meyers lemon and pesto are a fine introduction to Petite Fleur gastronomy. For oenophiles, there's of course the advice of Togni, Norman's partner and manager of the restaurant, who is also burning with passion.

Then it's time to get to the heart of the matter with the dishes. Each dish is a comforting and refined reinterpretation of the barbecue concept. We can't resist our favorite: duck breast. Served rosé, of course, the quality of the product speaks for itself, with its rich flavor enhanced by smoky notes that complement the meat's natural flavors. As an added bonus, the restaurant serves it with triple-cooked fries in a rustic spirit, a meat jus and a chutney that adds that sweet and salty twist we love.

And who said barbecue was only for meat lovers? Certainly not Petite Fleur. Cooking over an open fire can also be used to enhance vegetarian dishes, as demonstrated by our Barbecued Stuffed Pumpkin. Inside, a veggie chili with melting black beans, Isigny cream, cilantro, tortilla chips and hass avocado make this dish as gourmet as it is fun to enjoy. It's the kind of recipe that reflects the chef's creative spirit and passion for cooking.

The dinner ends as it began, in a light-hearted manner. We share a deconstructed lemon meringue tart that looks as if it's been painted on the plate, with a spicy ginger and cinnamon curry that echoes the festive season and candied kumquat. The result is a regressive, unsweetened composition.

This is how thePetite Fleur restaurant managed to win our favor: a warm place where a good atmosphere reigns and a tasting that manages to echo our emotions with a nice mischievous touch that breaks the clichés around the barbecue. Here's an address to make a note of in Paris's 18th arrondissement !

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.