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?
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