A veritable institution in the Les Halles district for over 80 years, La Poule au Pot is enjoying a new lease of life with the arrival of Chef Jean-François Piège at its helm. The chef's ambition? To develop dishes inspired by bourgeois cuisine within the four walls of this authentic and legendary institution.
To achieve this, Jean-François Piège has created a generous menu that takes pride in France's culinary heritage. It includes frog legs with parsley, traditional veal blanquette, hachis Parmentier, beef cheek, and escargots in their shells. These slow-cooked, gratinated, or sauce-based dishes are symbols of comforting, family-style cuisine, brilliantly reimagined by Chef Piège.
As in his three other restaurants, the chef makes it a point of honor to showcase products made in France: from frog legs to Petits Gris snails and cream from Breton pie noir cows.
To respect the old-world charm of La Poule au Pot, where tapestries adorned with grape clusters sit alongside wood paneling and Art Deco mosaic columns, Jean-François Piège has decided not to serve his dishes on plates, but in large dishes and generous Le Creuset cocottes, placed on the table in front of the guests.
A signature JFP restaurant that we can't wait to discover.
Location
La Poule au Pot
9 Rue Vauvilliers
75001 Paris 1
Official website
www.jeanfrancoispiege.com
Booking
0142363296
More information
Open daily Lunch and dinner















