175 Degrees, the new-generation rotisserie where vegetables shine as much as the meats

There are places that instantly evoke childhood as you step over the threshold. If, like you, the Sunday chicken is a timeless memory from those summers-skimming years in knee-length shorts, then head to 175°C for a leap back in time... with a contemporary twist. Because behind its blazing red façade on the rue de Charonne, this new rotisserie-traiteur pulls off a bet we once thought impossible: modernizing this grand classique de la cuisine française without losing its soul.

Here, the Sunday roast chicken sits beside vegetables prepared with the same care as the cuts of meat, in a spirit of sharing and proximity that instantly hits the mark. It’s worth noting that the project is led by Baptiste Huet, 28, a son of butchers himself and accustomed since childhood to these delicatessen shops that form the lifeblood of neighborhood life.

His parents, Evelyne and Fabrice Huet, ran for more than 30 years the Huet butcher shop and deli in Boulogne-Billancourt, now closed but for a long time a local institution where the young Baptiste grew up amid the stalls, the regulars, and the irresistible scent of rotisseries. A world that left a deep mark on him and a family heritage he aims to honor today.

"When I was younger, I would wake up every Thursday at 12:50 a.m. to accompany my father to the auctions at Rungis. Those years molded me in countless ways; my parents taught me the basics of the trade and, very early on, a dream took hold: to one day open my own rotisserie. A dream that has never left me," explains Baptiste.

After training at the Vatel and Ferrandi hotel schools, with stints at the Ritz and the Hong Kong Marriott, and a butcher’s CAP, he is now turning this long‑held dream into reality. To bring this vision to life, Baptiste has teamed up with Chef Jules Sevenet, who has spent time with Alain Ducasse and Joël Robuchon, and who brings real technical finesse to sauces, marinades, and cooking.

The standout originality of 175 Degrés lies in how it treats vegetables. Here, the rotisserie isn’t reserved for meat: cauliflower, carrots, and even kale are skewered too, receiving the same level of care. Two separate rotisseries have been installed, one of them in a deliciously 70's orange hue, to honor the flavors and textures of every product.

“Roasting is a technique, not an ingredient. The spit elevates both lamb and cauliflower. I’m convinced vegetables deserve the same care, the same technique, and the same creativity as meat.” explains the young chef. A move that feels especially timely as vegetables grow more and more seductive to gourmets.

Deeply in love with the best of French terroir, Baptiste Huet bets on careful, serious, and committed sourcing. The poultry comes from the Loiret, the pigs from Perche—a region dear to the Huet family—while the fruits and vegetables are chosen seasonally from trusted local producers. That approach is evident in the outstanding quality of the products.

The other strength of 175°C lies in its accessibility. At a time when many Paris spots are pushing prices up, the rotisserie-caterer offers particularly attractive lunch options: formules déjeuner particulièrement attractives: 12€ for the sandwich or starter or dessert option (11€ for the vegetarian version), 11€ for the main course with a side, 14€ for the full combo with main course, side, and either starter or dessert.

In the display case, there are plenty of options: grated carrots with orange-harissa vinaigrette, roasted leeks with tahini vinaigrette, celery remoulade with smoked mayonnaise, roasted broccoli with mustard vinaigrette... Big classics of the genre, but always twisted with a contemporary twist thanks to the marinades, juices and sauces conceived by Jules Sevenet — who draws on his Asian roots for this — and which bring relief and personality to each preparation.

On the meat side, it’s hard to resist the free-range chicken, available in quarters, halves or a whole bird (18.95 €/kg), the free-range pork shoulder with its gochujang marinade (39.95 €/kg), the stuffed cabbage (6€) and their top-choice sides: roasted potatoes, carrot purée, fried rice and vegetables sautéed with parsley.

For lunch only, the house’s sandwiches offer another original option for the neighborhood workers, available in baguette or bun, with tempting fillings: pulled chicken, smoky mayo, guindillas and pickles; pork belly with Bulldog sauce and shredded cabbage; plus roasted carrots with Bulldog sauce and chives, or roasted green cabbage with arugula sauce, jalapeño and parmesan for the vegetarians. Finish with a chocolate mousse or a chestnut fondant with fresh cream, all homemade like the rest of the desserts.

Boasting imposing artisanal rotisseries, white tiles evoking the old‑time butcheries, flea-market finds, and family photos that tell this heritage embraced yet looking ahead, 175 Degrés stands as a true neighborhood staple, in its purest sense.

A neighborhood spot designed to simplify everyday moments, whether it’s a grab-and-go lunch or a dinner with friends at home for which you come here to stock up on ready-made delights.

• To be read
• Where to eat good roast chicken in Paris? Our favorite rotisseries
• The best caterers in Paris, our good addresses
• The best food shops and local stores in Paris, our top picks

And if you’re wondering what the 175°C in the name stands for, it’s simply the perfect roasting temperature!

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.