In the shadow of Montmartre windmill Moulin de la Galette, this vintage-fitted bistro is the creation of pastry chef Gilles Marchal, who uses locally hand-milled flour in feuilletés (delicately laminated pastry puffs) that accompany most dishes, such as galette parisienne (roast ham, sautéed mushrooms and Comté) and galette provençale (shredded roast lamb, aubergine, garlic and sun-dried tomatoes).
Desserts include puits d'amour (caramel-glazed vanilla crème feuilleté). Traditional bistro staples are also available daily, alongside all-natural wines and craft beers. Tables cover the cobbled street in warm weather.