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Perch in Paris offering a menu of traditional specialties, some dishes and desserts.
We love this table nestled in a private courtyard, between the Avenue Marceau and the Champs-Elysées. A place completely improbable and yet so coveted and directed by Jacques Boudin. Under a velum, guests are seated at noon and evening with a direct view of the kitchen. From his perch, the chef sees whether the prepared dishes are appreciated. Let him reassure himself, they are. In kitchen, nothing is hidden, everything is visible. Take advantage of your questions to the chef. The card, admittedly short, is renewed every day and draws on both traditional recipes and those of great chefs or agency assumed. Among a few dishes, ravioles mushrooms in Foie gras, the purple mustard calf tab and its creamy polenta polenta lard and pie and green lemon with mango. And Jacques Boudin in all this? It juggling table, ensures that everything happens for the best and, above all, provides excellent advice for wine.
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Mention spéciale pour les couteaux aux salicornes !