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"The earth is blue like an orange/Never a mistake the words does not lie." (Paul Eluard, L'Amour la poésie) At Le Poivron Bleu, it is the cuisine that does not lie. As for the name, it also refers to art, since it is inspired by the title of the second album, Les Poivrons bleus, of a lead composer. A native of Marseille,the chef is an authentic cuisine passionate. Being at Thomas and the equally famour Tartuffo, trained for the organic pastry by the awesome Frédéric Dujarrier, Julien Panzani welcomes us in the refined setting of Poivron Bleu to present us a sincere, authentic cuisine, an instinctive and loyal cuisine. A 100% homemade cuisine really prepared with fresh quality products from local producers and craftsmen clearly stated. The eggs are organic, the meats come from France, the fruit juices from Thurins, the cheeses from Jean-Charles Roux and the wines from small producers working in organic and sustainable agriculture are chosen with Stéphane Péroz, Cave des Charpennes. In short, excellent ingredients to implement all the fantasies of a chef who likes to change the recipes to present us a revisited grand-mother's cuisine, offering a simple, seasonal menu, totally delicious, like a duckling fillet of Dombes, red wine and cherry sauce, crusty polenta and arugula, farm pork shoulder from Ain with verbena lemon and or pan-fried whiting fillet and its smashed potato. The ice-creams are homemade. Adorable reception and service. A new Futé address which already keeps all its promises.
Members' reviews on LE POIVRON BLEU
Une cuisine top de saison
Un rapport qualité prix top
Excellent petit restaurant (je dirais 20-30 couverts maxi) qui ne paye pas de mine de l'extérieur mais les assiettes sont recherchées et les produits d'une grande qualité, le chef et le personnel aux petits soins, et la note très raisonnable (menu à 28€ le midi). C'est à garder dans votre carnet d'adresses !
Et en plus on et bien reçu, super endroit merci!