But who are they?

The name Poulbot comes from its creator: Francisque Poulbot. Drawer who lived for many years on the Butte Montmartre (you know, this famous hill that makes you appreciate your comfortable room even more after a long walk), F. Poulbot illustrates posters. By observing the life of the streets of Montmartre, he created this character known to all French people.

Poulbot Street:  

Poulbot Restaurant:

Restaurant le Poulbot - 3 rue Poulbot - 850 meters from the relais Montmartre via la rue Lepic - 10-15 minutes walk.

This juice bar offers fresh juices made from 100% organic fruit and vegetables every day. In order to preserve all their nutritional values, the juices are pressed slowly by extraction and not by centrifuging.

Just a few meters from the hotel, Vejuice offers five-day "detox" programs to counter stress and fatigue or to take a taste break throughout the day.

To accompany the different juices, healthy salads can complete your order.

Held by a passionate person, do not be hesitates to ask him what you want and let him guide you.

Whether it's the juice of the day, the soup of the season or a break after climbing all the steps to reach Montmartre during your walk, you now know where to get back into shape.

 
  Le Vejuice (1 rue Constance) : 100% organic juice bar
Opening: Tuesday to Sunday from 9:30 am to 6:30 pm
From the hotel: 20 metres to the left leaving the Relais Montmartre

To reach this restaurant, you will have to go up the rue Lepic, almost at the top of Montmartre.
It is located just above the Moulin de Galette (read our article) and Coq Rico (read our article)
The business started in 2013 and is run by Antonin Prion, who is floor manager and had the great idea of being trilingual. He is also the associate of Frédéric Paul Chartier, who works in the kitchen. We will talk about him a bit later.
Past the entrance is a small room with less than 30 seats where intimacy seems to be a priority. We were immediately taken in hand and placed where we wish. Each dish is explained. The service is as attentive and friendly as its is professional.

The rizotto with mascarpone, is mixed with daïkons (Japanese white radish), topped by a bed of gourmet peas, slices of serrano, all brought together with preserved garlic. The dish is well balanced: It is both crunchy with the daikon and melting with mascarpone. The sugar from the garlic confit is well-balanced with the salty Serrano. Another great restaurant for only €12 per dish.
I then chose a very simple dessert from my childhood: French toast. It is served with salted butter caramel. It is crispy on the surface and moist in the middle. Accompanied by salted butter, it is really excellent and although I was full, I just had to finish it. 

Special greetings to the chef Frédéric Paul Chartier, who we had met before at La Balançoire.
He is talented, respects the product, and loves his job as much as his customers. He was trained at the famous Ferrandi school and then joined the brigade of Ducasse's Eiffel Tower brewery.
The adventure won't stop here for him and his partner. Thank you

LA BOITE AUX LETTRES
108, rue Lepic – 75018 Paris
Monday to Saturday from 12:00 pm to 2:30 pm and from 7:00 pm to 11:00 pm
http://www.restaurantlaboiteauxlettres.fr/

The collection of Beniamino Levi

The collection on display is that of the Italian gallery owner Beniamino Levi. Shortly after meeting Salvador Dali in 1975, he encouraged the artist to further develop sculpting:  
 

Focus on some of the works on display

Les yeux surréalistes (Surrealist eyes) - Architectural project for a tower "La casa de los oyos".
Dali is outraged by the bars and towers which, according to him, destroy the landscape and urban life. His posture is in line with that of Gaudi and the opposite of that of Le Corbusier.
 

At left, The persistence of time (Espace Dali) - At right, The Persistence of Memory - 1831 (Museum of Art New York)

Entropy, degradation, death have obsessed Salvador Dali. The stopped watch, which extends over a body empty of life (branch, horse, inert material) and flows like cheese, opposes the material that persists (background), and is a representation of the mind that sends us back to God.
 

Retrospective Bust of a Woman 
This work had found its place in the personal office of the artist, on his chimney. On a Baguette, whose cruston is one of the favorite talismans of the painter, Dali poses an inkwell representing the Angelus of Millet, canvas which obsesses him and of which he produced several versions. (Facing, archaeological reminiscence of the Millet Angelus - 1935). The ants we see on the face are an iconic vision also coming back insistently in the works of the Master.

Dali the singular

Salvador Dali was born on May 11, 1904 in Figueras. He was given the same first name as his brother who died a few months before his birth. His authoritarian father, barely tolerates that his son is fond of art. His parents took him to his brother's grave at the age of 5, telling him that he was the reincarnation of his brother. He lost his mother at the age of 16 and his father married the sister of the deceased, to continue the register of assimilation of the individual within the family.
His search for "concentric eccentricity", as he called it, only aims to push the singularity of his person ever further. He succeeds in this exercise with talent and not without humor.
At the end of his studies, on the advice of Joan Miró, Salvador Dali goes to Paris for the first time in 1927. He meets Pablo Picasso whom he admires as much as he perceives him as a rival. Dali finds his own style from 1929, when he becomes full surrealist and invents the paranoid-critical method. He stays in Paris again from 1930 to 1932 and frequents surrealist artists such as André Breton, Max Ernst, Yves Tanguy, René Magritte and meets his future wife, Gala, who lived in Montmartre, rue Becquerel with Paul Eluard.
When a journalist asks him the question, "Are you living in an era where you can still make a scandal?" He replies, "It is possible to strike in an effective way on the imagination of crowds with new means of cretinisation like television, radio, press."