The Paris location of the Australian brunch spot, Hardware Société, debuted in the Montmartre neighborhood in 2016. Owned by Di and Will Keser, the menu includes fried brioche, savory millefeuille, inventive baked egg options, and a lobster benedict that uses “64 degree eggs” – slow cooked for forty-five minutes. A popular destination for locals and tourists alike, and right next to Sacre Coeur, be prepared to wait.

Business Owner
Di and Will Keser

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