Restaurant La Poule au Pot

Restaurant La Poule au Pot

La Poule au Pot restaurant was opened more than 80 years ago. This Parisian establishment has already changed three owners during its existence. The culinary offerings here always reflect the bounty of classic French bourgeois cuisine. “My idea was to serve the food that I have eaten in Valence since I was a child. I love this bourgeois French cuisine, and this is a deeply French restaurant.” – says the restaurant’s distinguished chef, Jean-François Piège, awarded two Michelin stars.
La Poule au Pot is located near Canopée des Halles, in the 1st arrondissement of Paris at 9 rue de Vauvillier.
From the point of view of the Michelin Guide: Jean-François Piège reinterprets the great classics of French gastronomy in his establishment. La Poule au Pot’s menu always features iconic dishes from the French culinary repertoire.
As a child in the city of Valence in the Rhone Valley, Jean-François Piage was taught French cuisine by his mother and grandmothers. And as a tribute to this circumstance, mixed with pleasant childhood memories, he compiled a menu that certainly included this cuisine. “This is food that I really love,” says the chef. “This is the food I crave all the time, and while I think culinary innovation is wonderful and necessary, this cuisine is the real glory of Gallic gastronomy – the terrines, the sauces, the pastries… It’s all.”
The design of the restaurant itself, with antique wallpaper, galvanized counter and silver trays, is very far from a modern Parisian bistro. And another important feature of this establishment is the friendly atmosphere typical of a bistro of the 30s…
If you like Colbert’s fried whiting with tartar sauce, duck galantine or Arctic char quenelle, be sure to visit this place. Where else if not here is there a unique opportunity to enjoy the wonderful bourgeois cuisine of France? Don’t forget to take a escort model in paris high class from the PARIS ESCORT 24 agency with you to a tasting of excellent dishes from La Poule au Pot.

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