Signature Montmartre

At Signature Montmartre, Chef Sung Mi orchestrates a compelling culinary conversation between French gastronomic tradition and Korean culinary sensibility. The cuisine represents true fusion in the most thoughtful sense—not a superficial mixing of elements, but a deep integration where techniques, flavors, and philosophies from both traditions enhance and elevate each other. The chef's approach centers on impeccable seasonal ingredients sourced from French terroir, treated with the precision and flavor layering characteristic of Korean cuisine.

The menu showcases this philosophy through dishes that surprise and delight with their subtle complexity. The bonite en tataki exemplifies the approach: French fish prepared with Japanese technique, accompanied by pickled cucumber, a delicate cresson crêpe, and an ingenious vitello tonnato sauce infused with mint. Traditional French preparations receive Korean inflections, as seen in the caille farcie aux pruneaux et foie gras, where classic stuffed quail gains new dimension through the chef's cross-cultural perspective. The Korean influence appears more directly in dishes like the tartare coréen de veau, while premium French ingredients like Pornic pigeon and wild bar fillet receive treatments that honor both culinary traditions.

Chef Sung Mi demonstrates particular skill with vegetables, offering creative vegetarian options like cauliflower purée and radish salad that receive the same careful attention as the restaurant's meat and fish dishes. The seasonal focus means the menu evolves throughout the year, with the chef adapting to the best available ingredients—a philosophy reflected in the restaurant's commitment to fresh, locally-sourced products and maison preparation.

The dining experience unfolds through two primary formats: the "Paraphe" menu in 4 courses (approximately 48€) and the more comprehensive "Signature" menu in 8 courses (89€), which requires advance reservation and offers the fullest expression of the chef's vision. À la carte options are also available, with starters beginning at 16€ and mains at 33€, allowing for flexibility in how you experience the cuisine.

Pastry chef Young Rim brings the same fusion sensibility to desserts, creating innovative conclusions like the revisited tiramisu and preparations featuring fresh Solliès figs. The meal begins with thoughtful amuse-bouches—perhaps an almond and roquefort financier or a warming potimarron soup—that immediately establish the restaurant's commitment to balancing comfort and creativity. Every element, from these opening bites through the final dessert, reflects the kitchen's dedication to seasonal ingredients, technical precision, and the harmonious blending of two rich culinary traditions.