Edmond, old-fashioned gastronomy on the rooftop of the Terrass” Hotel

Edmond is the spot perched high on the heights of Montmartre that awaits you at the Terrass" Hotel. With its new chef, Julien Goriot, the rooftop restaurant takes you back in time by honoring the gastronomy of the early 1900s.

The rooftop of the Terrass" Hotel is a must in Montmartre. This trendy hotel attracts Parisians of a day and of all times thanks in part to its breathtaking view overlooking the capital from the Montmartre hill. Toasting with Paris at our feet is one of the exhilarating scenes offered by this charming address.

This sublime view and festive atmosphere do not prevent the Terrass" Hotel from renewing itself. From now on, the Montmartre address unveils Edmond, its new restaurant concept with Julien Goriot in charge! The young chef, who distinguishes himself by his instinctive, inventive and uninhibited cooking , now offers us a gastronomy to go back in time .

A true ode to theParisian art of living, the Terrass" Hotel is at the crossroads of historical and modern Paris. Edmond now completes the experience with a menu that plunges us into another era. From now on, it's the cuisine of the early 1900s that is in the spotlight!

Duck breast with orange and potato gratin with truffle, beef cheek like a pot-au-feu with winter vegetables, Jerusalem artichoke soup and pâté en croute, we find the recipes that made the success of French gastronomy with dishes sometimes forgotten.

During our visit, we were tempted by leeks accompanied by quail eggs, miso mayonnaise and a tarragon crumble, a fresh starter that respects the flavor of the products with a well-calculated play of texture while bringing that punchy twist that is Julien Goriot's signature. We can't miss the Oeuf Parfait Edmond style in its Parmentier creamy sauce with smoked duck breast. A plate that knows how to play on our favorite things!

As for the dishes, we couldn't resist the call of the beef cheek as a stew confit for 12 hours with its vegetable broth and its strong beef juice, with winter vegetables: mini leeks, mini carrots, mini turnips, mini beet... and maximum pleasure! We promised you something comforting and here we are: the meat literally melts in your mouth and the slightly crunchy vegetables are a real treat!

If you are more of a fish person, then the salmon steak should be a favorite with its creamy celery and its winter virgin made of exotic fruits to bring a sweet and salty side that is ultra gourmet and awaken our taste buds in this winter period.

For those who are used to it, don't worry, the pastry chef Pierre-Edouard Vuattier is still with us since 2015 and takes over the sweet part ofEdmond! Just as for the savory side, the plates are nicely laid out. We had a crush on the poetic reinterpretation of Mont-Blanc cassis by Pierre-Edouard Vuattier: a beautiful meringue in the shape of a sultana, topped with an ultra regressive vanilla chantilly, accompanied by a blackcurrant confit, a chestnut cream, candied chestnuts, vanilla ice cream and crystallized violet petals. A creation that brings a final point in an astonishing lightness to this gourmet lunch.

For the real chocolate lovers, on the other hand, you will have to turn without hesitation to the Guanaja chocolate entremet with Earl Grey tea, with a citrus sorbet that counterbalances the cocoa and puffed quinoa.

Finally, on the bar side, we find the head barmaid Constance Vanoverberghe with a cocktail menu that honors the 100% French alcohols! We can expect new creations that will make us discover these spirits in a different light.

So, ready to go back in time?

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