LES POULETTES BATIGNOLLES
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An address with a sober setting where the chef concocts a bistronomic cuisine with Spanish and French accents.
There is always an air of Spain on these pullets in Batignolles version. Normal when you know that the chef Ludovic Dubois, after having been trained by the great ones such as Michel Rostang or Jacques Cagna, having worked more than thirteen years in Barcelona. In a simple and modern setting, he likes to play with the products for a contemporary bistro cuisine that is gourmet, mixed and solar, like a veal Tartar and oysters, condiments and mustard ice cream, cod a la plancha, simmered of Paimpol coconut with ham and vervain or a piece of roasted Iberian pork, macaroni with chorizo. As for dessert a cheesecake Barcelona with lemon is recommended to you. And to top it all, Judith Cercos, trained sommelier (she has worked before at Mandarin in Barcelona) and partner of the chef in the city, ensures the smooth running of the service, and especially the choice of wines. By the way, where are the pullets?
Members' reviews on LES POULETTES BATIGNOLLES
Les plats sont toujours aussi délicieux !
Le personnel est très gentil et agréable.
La sangria est vraiment corsee on ne s'en rend pas compte de suite, très bonne mais fatale pour les sens. :-)
Le service était impeccable, nous étions très bien accueillis. Je recommande vivement.
Venez y en aillant faim : c’est copieux !
Les cartes n’ont parfois pas des descriptions exhaustives donc ne pas hésiter à poser des questions ????