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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
Le service n'est pas au niveau de la cuisine dommage
Les plats étaient excellents et c'était
une découverte,nous étions un peu réticents au début mais nous avons passé un très bon moment et le plus de la soirée est le chef qui vient expliquer les desserts à la fin.
C'est délicieux et original.
Un service impeccable, tout ça dans la bonne humeur !
Rapport qualité prix imbattable !