Le Chamarré Montmartre

At the Chamarre Montmartre, Antoine Heerah has linked the French culinary heritage and the greedy universes of ile Maurice, of India and Asia. In 2009, the meeting with Michel and Benedicte Baches, farmers specialized in citrus, have changed his way to approach the art of cooking. Since then he has adopted as main element in his dishes the citrus: mashed citrus, mousse of citrus, sorbet citrus, butter of citrus. The atmosphere is cosy and there is also a wine cellar made of stones and noble materials.