{"id":192176,"date":"2025-10-16T09:00:00","date_gmt":"2025-10-16T07:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/10\/16\/bonne-heure-the-cool-new-canteen-in-pigalle\/"},"modified":"2025-10-16T11:59:16","modified_gmt":"2025-10-16T09:59:16","slug":"bonne-heure-the-cool-new-canteen-in-pigalle","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/10\/16\/bonne-heure-the-cool-new-canteen-in-pigalle\/","title":{"rendered":"Bonne Heure: the cool new canteen in Pigalle"},"content":{"rendered":"\n

A generous terrace, an evolving menu and low prices: Bonne Heure ticks all the boxes to become SoPi’s flagship address.<\/strong><\/p>\n\n

Nestled in the heart of Pigalle<\/em>, at the corner of several lively alleyways, Bonne Heure<\/em> first catches the eye with its large, fir-green striped terrace. This former D\u00e9panneur Terrasse has been reborn as a warm, accessible<\/g> spot, open daily from 8am to 2am<\/g>. Whether you’re looking for a quick breakfast, lunch in the shade of a tree or an extended aperitif, this address caters for all tastes without ruining your wallet. <\/p>\n\n

A menu for every hour of the day<\/h2>\n\n

Inside (50 seats) and outside (60 seats), the ambience is carefully designed by DOD Architecte<\/strong>, known for its Parisian creations such as Bouillon Pigalle<\/em> and Ardent<\/em>. Wood panelling, stainless steel, mirrors and wine-red banquettes<\/strong> give the place a discreet but effective charm.<\/p>\n\n

In the kitchen, chef Florent Durand<\/strong> orchestrates a menu that changes according to the time of day<\/strong>. In the morning, two formulas at 6.50\u20ac and 8.50\u20ac get the day off to a good start, with viennoiserie, eggs and a hot drink. At lunchtime, the bistro formulas<\/strong> are very affordable<\/strong>: \u20ac18 for starter\/main course or main course\/dessert, \u20ac23 for the whole meal. The menu changes daily, but features generous, well-thought-out dishes such as cream of asparagus<\/strong> with mint peas or trout gravlax<\/strong> with yuzu. <\/p>\n\n

\n
\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n

In the evening, the atmosphere becomes more festive. On the terrace, revisited tapas<\/g> (beef tataki, grilled chorizo, hummus…) rub shoulders with mixologist Fran\u00e7ois Acquaviva<\/g>‘s house cocktails, such as Le Baiser de Pigalle<\/g>, a blend of gin, strawberry and prosecco (\u20ac14). Craft beers and natural wines complete the offer. <\/p>\n\n

What about weekends? Make way for the full brunch at \u20ac27<\/g>, with a choice of savory dishes (mimosa eggs, smoked trout, etc.) and a homemade dessert. A good deal in a neighborhood where prices are rising fast. <\/p>\n\n

Practical info<\/h2>\n\n