Halle Quatre, the Southwestern restaurant in the Montparnasse area

Halle Quatre is the new spot in the Montparnasse area. With a cuisine highlighting the South-West, Xavier Tichi seduces everyone: Ossau-Iraty cheese-based burger, Basque pork rib and Limousin beef, dishes are hearty and delicious. With this menu, the restaurant is often crowded!

Halle Quatre is Novotel Paris Centre Gare Montparnasse restaurant. All day long, room director Valentin, chef Xavier, bartender Abdoul and the team welcome us with open arms for tasty breaks.

For a coffee, a drink, a lunch on the go or a nice meal, Halle Quatre is an incredible place covering 70sqm with a great service. Several spaces are fitted to fully enjoy the different atmospheres: friendly in the main room, intimate in the library and relaxed, seated on sofas by the bar. Good point, the kitchen at the entrance of the room whets your appetite as soon as you arrive!

A South-Western-inspired menu

On the menu of Halle Quatre then, South-West France produces: Bayonne ham and black pudding (of course), fishes like the seabass ceviche seasoned with taste, Basque pork rib from Peio Errecart and the famous Burger de la Halle based on Limousin beef, Roscoff onions and Ossau-Iraty cheese, truly delicious and greedy.

And for sweet-toothed foodies, the pastry chef offers a delicious pear and Timut pepper crumble, chocolate and salted butter caramel lava cake in a cup and… The Pomme of Thrones, a cider-cooked apple with honey filled with Saint-Brieux biscuits and caramel cream (we’re still drooling!).

To find all those nice ingredients, the team went on a road trip to the South West. A trip filled with emotions, meeting producers. Their business list is now including cheese maker Sophie Esain, pork butcher Peio Errecart, the Castanchoa brothers specialized in Espelette pepper and producers from Vergers de la Guillau. This road trip indisputably brought a true charm to this modern space.

Large tables for groups

As any good Southern restaurants, groups are taken well-care of. Without fuss, the chef presents his delicious recipes on large boards and in pots in the middle of the tables able to accommodate 12 to 16 guests. The menu features oyster meat with Norman cider or ponzu-marinated beef tataki. We fall for the salmon cooked à la plancha (yummy!).

And since the chef likes to share his good produces, you can leave with spices, sauces and ingredients sold at the Halle Quatre delicatessen to bring some sun to your daily meals.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

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