The homemadesandwichin Montmartre
The idea
A real sandwich made from scratch
At Berchoux, a sandwich isn't a plastic-wrapped stopgap: it's a dish in its own right, built to order with the same care as the rest of the menu, in our kitchen in the 18th.
We start from Bun's Bakery's good specialty bread, add fillings cooked that same morning, and assemble to the minute — enough to turn a lunch break into a real treat, steps from the Butte.
Inside the bread
What goes into our sandwiches
A short, honest recipe: good bread, fine fillings, nothing pointless. Here is what goes into each sandwich.
The bread first
Specialty bread and sesame or poppy bagels from Bun's Bakery, chosen to hold the filling without ever going soggy.
Cooked fillings
Ham and mozzarella, burrata and cured ham, roasted vegetables or beetroot: fillings prepared that same morning, never out of a packet.
Vegetables lead
Rocket, pesto, seasonal crudités: the vegetable leads the dance, meat and fish come in support, for a light, flexitarian sandwich.
The sweet note
To finish, the day's pastry or a slice of our homemade carrot cake, made on site like everything else.
Built by hand
No production line, no sandwich waiting under vacuum: we keep the gesture of a neighbourhood kitchen, from the market to the plate.
The market decides
The filling is written after the morning market: we work with what looks best on the day, short supply and in the right quantity.
Cooked in the morning
Sauces, roasted vegetables, meats: everything is prepared in the morning in our kitchen in the 18th, never microwaved or defrosted.
Assembled to the minute
We build your sandwich the moment you order it, so the bread stays crisp and the filling full of flavour.
Sandwiches & bagels
Same kitchen, two shapes
Classic sandwich or filled bagel: it's the same homemade cooking, just a different shape. Poppy bagel with burrata, cured ham and rocket; sesame bagel with smoked salmon, cucumber and cream cheese — all built on bread with character.
We make them to eat in, at the canteen, or to take away for a lunch on a bench near the Sacré-Cœur. The from-scratch cooking doesn't change, wherever you enjoy it.
Lunchtime
The lunch sandwich in Montmartre
At lunchtime, the counter keeps turning: sandwiches, bagels and dishes of the day head out for the neighbourhood regulars as much as for visitors to the Butte. A quick break, but never a sad one.
You choose at the counter, we assemble, and off you go to lunch on a terrace, in the park or back at the office, with a real restaurant sandwich rather than an industrial triangle.
The chef
A sandwich signed by a Michelin-starred chef
Julie Berchoux spent thirty years in Michelin-starred kitchens, alongside houses such as Robuchon, Ducasse, Taillevent and Fauchon, before opening her Montmartre canteen.
It's that standard she now slips into a simple sandwich: the same respect for produce as in fine dining, applied to a neighbourhood, market-driven, seasonal kitchen where you enjoy yourself without fuss.
Where to find us
Right in the heart of Montmartre
The restaurant is at 16 rue de la Fontaine du But, in the 18th, minutes from the Sacré-Cœur, Abbesses and Pigalle. Easy to find to grab your homemade sandwich, on weekdays as well as weekends.
Frequently asked questions
Are your sandwiches really homemade?
Yes. We start from specialty bread and fillings cooked that same morning in our kitchen in the 18th — roasted vegetables, sauces, meats — and assemble each sandwich to order. Nothing comes out of a vacuum-sealed packet.
What bread do you use?
Specialty bread and sesame or poppy bagels from Bun's Bakery, chosen to hold the filling well. The bread is part of the recipe as much as what goes inside.
Do you offer vegetarian sandwiches?
Of course. Our cooking is flexitarian: the vegetable leads. We gladly build an entirely plant-based sandwich — roasted vegetables, burrata, pesto, rocket — and adapt to preferences and allergies.
Can you take your sandwich away?
Yes. Sandwiches and bagels slip into the bag without losing their shape. You order at the counter or by phone and collect everything at 16 rue de la Fontaine du But.
Where is the restaurant?
At 16 rue de la Fontaine du But, in the 18th, right in Montmartre, minutes from the Sacré-Cœur, Abbesses and Pigalle. Open at lunch and in the evening according to our hours.
Does the sandwich menu change?
Yes, it follows the market and the seasons. The fillings change through the year, while a few homemade classics remain must-haves.
Also worth a look
Carry on the visit
Other ways to taste Berchoux cooking, in Montmartre and across Paris.
Fancy a real homemade sandwich?
Call us to reserve your sandwich or the day's bagel: we assemble everything to the minute, all you have to do is drop by to collect it.
06 29 76 66 55