Anecdote

The story

Anecdote, Montreuil – A Michelin Recommended Revival of a Culinary Past

A Return to Roots

Anecdote sits on the place de l’église, within the walls of the former Hôtel Hermitage, a onetime military hospital. The setting, designed by architect Patrick Bouchain, frames a kitchen that looks back without nostalgia. The menu reinterprets the carte Roland Gauthier created when he opened La Grenouillère in March 1979. Here, his son Alexandre Gauthier brings those forgotten recipes back to life, with an kitchen team that includes Samuel Pesquet, Juliette Carlu and Virginie Fournier.

The Experience

The cooking is direct and memory-driven. Starters such as calamars frits with gribiche sauce or a creamy egg served with a spoon give way to mains like beef tartare with calvados, a bone-in côte à l’os for two, or half-cooked trout from the Hauts de France. Desserts stay classic: crêpes Suzette, tarte Tatin with crème double (for two), pavlova with rhubarb and basil, or baba au rhum with vanilla cream. An aperitif list and a selection of small and grand estate wines complete the meal.

A lunch formula is available midweek, and the terrace is open from the first day of spring through the last day of autumn. This is French cuisine treated as a living archive, earning Anecdote a Michelin Recommended distinction for 2026.