We'd add
Our runner-upSaucisse de cochon au couteau
A knife-cut pork sausage to a recipe of the Boucherie de la Villette, with mashed potato and its juices. We'd have it after the soup.
- Knife-cut
- A named butcher
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Our dish — the plate we'd order here firstSoupe à l'oignon d'Eugène
Onion soup on a veal stock made in the kitchen, with fresh onions slow-cooked until golden, bread and Cantal cheese browned under the grill to order.
Chez Eugène
French · bistrot à vin · Montmartre, Paris
17 Place du Tertre, 75018 Paris
New to LocalBite
A wine bistro at the top of Montmartre whose onion soup, the soupe à l'oignon, starts from a veal stock made in its own kitchen.
The proof
Why the soupe à l'oignon
Sourcing · protected name
Cantal, the cheese with a protected name, on top.
Craft
A veal stock made in the kitchen, not from a powder.
“Un bouillon de veau fait en cuisine, pas un fond en poudre”
Technique
Browned under the grill when it is ordered, never before.
“Gratiné sous la salamandre au moment de la commande, jamais avant”
Same plate, other kitchens
Soupe à l'oignon: which one?
Chez Eugène and one other kitchen in Paris all lead with it. What sets each apart, and who it suits:
Chez Eugène
This kitchenMontmartre · Menu checked Oct 2026
A veal stock made in the kitchen, onions cooked slowly, and Cantal browned under the grill as each bowl is ordered, at the top of Montmartre.
Pick it if you're up the butte, from breakfast on — the soup is on from opening.
Les Halles · Menu checked Sep 2026
The Les Halles version, named for the old market: onions melted in butter with garlic and thyme, white wine, beef consommé and Madeira, under sourdough and three mountain cheeses.
Pick it if you want the soup in the old market district, as the start of a bistro dinner that runs late.
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