Le Relais montmartre 
Le Relais Madeleine (V)ivre, warm atmosphere and bistro cuisine
This woman is Caroline Savoy. A few months ago, she opened a restaurant with her friend Bruno Blain, which appeared to be off to a good start.
What is her recipe for this success?
A good team
"Our restaurant is a place of pleasure, conviviality, sharing, and joy. And these are values that are dear and precious to us," says Caroline Savoy, who seems to have created a team that shares her values.
We feel at home
It's very intimate! A nice matte blue, massive wood, upholstered chairs and benches. The tables are beautiful but sober. In the back room, there is a vintage stereo system. We feel at home here.
Gourmet and inexpensive cuisine
Caroline and Bruno select, make, and serve quality dishes. They offer cuisine that is both gourmet and inexpensive, and carefully select their products from local, artisan producers.
In fact, every day, the restaurant is delivered carefully selected fresh products. The cheese is delivered directly from at least five farms. As for the vegetables, truck farmer Thierry Riant offers his products, as he does for other well-known restaurants. Bio products come from Annie Bertin, partner of the chef Marc Veyrat.
And in the food?
For lunch, I recommend the starter/main course/dessert of the day, at 28 €. The "Market dish" is 19 €. The starter/main course or the main course/dessert is 24 €.
The menu is short and in touch with the spirit of the restaurant. It is renewed every month and consists of 3 starters at 12 €, 3 courses at 22 €, 1 cheese platter, and 3 desserts (8 €).
Vivre is a "bistro" restaurant (gourmet bistro). We also have a 6-service menu offered at 59 € and a food and wine menu at 89 €.
It's fresh, creative, and accompanied by a very nice wine list. We also liked the design of the table, with the dishes that are refined, sober, and at the same time full of finesse. The decorations are in the same style.
Raw and Cooked Jerusalem Artichoke in all its forms with Haddock shavings (12 €)
Poached Rock Fish, Fondant Potato, Rouille, and Bouillabaisse Juice (22 €). To be accompanied with a Sancerre for example.
Paleron Black Angus Cooked at Low Temperature, Cream, and Multicolored Beet Brunoise (22 €)
Tarte Tatin, Calvados ice cream, and caramel biscuits
It is a beautiful restaurant that we recommend without hesitation.
(V)IVRE
3 Rue de la Michodière, 75002 Paris
From Tuesday to Saturday from 12:00 to 2:30 pm and from 7:00 pm to 11:30 pm
Tel : 01 58 22 89 90
http://www.restaurant-vivre.com/
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Additional City Tax will be collected by the hotel upon check out
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Additional City Tax will be collected by the hotel upon check out
In case of invalid credit card, the hotel may cancel the booking,