Poussin: natural wine bar and bistronomic dishes in Paris's Batignolles district

After Les Poulettes Batignolles, come and meet Poussin, the excellent new address by Ludovic Dubois and Judith Cercós. For this new venue, the couple have opted for a natural wine bar accompanied by delicious bistronomic small plates.

If you're already a regular at Les Poulettes Batignolles, then smile, because the French-Catalan gourmet address in the 17th arrondissement has given birth to... Poussin.

Open since the end of January 2019, this new establishment, adjoining the first, is signed Ludovic Dubois and Judith Cercós. While the duo are never far away, Ludovic and Judith decided to entrust the reins of their new baby to two former employees of Les Poulettes. Robin Orsoni is in charge of the dining room and behind the bar, while Agathe Velten is in charge of the kitchen.

A genuine natural wine bar, it didn't take long for Poussin to attract the curiosity of local residents. With a number of regulars already under its belt, Poussin relies above all on the quality of its wines. No fewer than 130 references (mainly French, but also Spanish) are available on the menu. While most are available by the bottle (from €25 to €70), ten or so can be sipped by the glass (from €6 to €9).

Poussin Restaurant Paris — Aimery Chemin

For the tasting, simply let Robin guide you, as he knows a thing or two about the subject and will be able to advise you perfectly according to your mood of the day.

And to accompany these fine vintages, Poussin has devised a menu that's simple yet tempting and effective, with Spanish-inspired bistro dishes that are both sophisticated and gourmet.

What's on the menu? Chickpeas, cuttlefish and watercress at €11, veal tartare with tarragon and Jerusalem artichokes at €13, or grilled leeks, mimosa and bottarga at €8.

That evening, on Robin's recommendation, we went for the root vegetable platter (celery, carrots, etc.), sublimated by a winter virgin sauce and a few pine nuts for crunch.

Root vegetables, winter sauce vierge

A real favorite is the bonito (tuna's cousin), which melts like a dream, with its vinegared rice and broth, not forgetting a few sesame seeds.

Bonito, vinegared rice, broth

Finally, what can we say about these two Bao (Taiwanese breads) into which the Chef has slipped a braised beef chuck with a few slices of radish and horseradish? Quite simply, a delight to be savored with the fingers, of course!

Bao, braised beef chuck, radish and horseradish

For those with a sweet tooth, Poussin offers two desserts, including the essential warm chocolate mousse, with salted butter caramel and a few crumble pieces. A gourmet dessert to be devoured by all choco addicts.

Warm chocolate mousse with caramel and crumble

Opposite, a delicious pear amandine with raw cream and tonka.

Amandine with pears, raw cream and tonka

Add to that a warm, friendly atmosphere and a warm welcome, and you've got the new Batignolles dining cellar, sure to become your new HQ for a delicious meal.

Alcohol abuse is dangerous for your health. Drink in moderation.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.