Bønne

Bønne's Norwegian waffles arrive with brunost, the brown whey cheese whose sweet, caramel-like character makes it an unusual partner to jam and cream. It is a particularly revealing order at this rue Labat café, where Norwegian baking and Oslo-roasted coffee give the small room its own place within Montmartre's food scene.

Norwegian baking and Oslo-roasted coffee

The project belongs to Malin Gimle Labråten and Serdar Ozturk. Her baking background and his interest in coffee meet in a menu of cinnamon and cardamom buns, cakes and more substantial breakfast plates. Rye bread with smoked salmon, cream cheese and pickles offers a savoury alternative to the pastries. The menu's interest is in those specific combinations, rather than an all-purpose brunch selection.

Coffee continues the Nordic connection through beans from Oslo roasters, with different selections for espresso and filter. A bun and a brewed cup give a shorter introduction; the waffle or rye bread makes the visit more of a seated breakfast. The actual selection changes, so the counter has a role alongside the printed menu.

A few tables in a former butcher’s shop

The former butcher's premises remain part of the experience. Old wall surfaces, mosaic panels, wooden framing and the small arrangement of tables make the room distinctive without turning it into a themed Scandinavian interior. There are few seats, and the compact setting is part of the choice. Bønne's strongest character lies in the meeting of the Norwegian food with the surviving details of its Paris shop.